A budget cut of beef, simple pantry ingredients, a bit of patience and pappardelle pasta. This Slow Cooked Shredded Beef Ragu Sauce with Pappardelle may be the king of all pastas. It is hands down one of my all time favourite pastas ever!
Slow Cooked Shredded Beef Ragu Sauce
There’s this annoying thing that’s been a thorn in my backside all my working life. This thing called pride.
I’m not a professional food photographer, or food stylist, videographer or a chef for that matter. But that doesn’t matter. What does matter is being proud of everything that I have on my website, knowing that even if there are people out there who can take better photos and make better videos, that I’ve done the best I can do and I’m proud of what I’m sharing.
3 years into blogging with over 500 recipes, I still get butterflies when I hit Publish on a new or updated recipe.
And having rewritten, rephotographed and made a video for this Shredded Beef Ragu which I first shared over 2 years ago, yes I’m going to have butterflies when I hit Publish on this (again!) because it’s one of my all time personal favourites. 🙂
I have a weakness for all things slow cooked, but hands down this shredded beef ragu is one of my all time favourites. I’d dare say I love it even more than traditional Ragu Alla Bolognese. It’s the shredded beef that seals the deal for me. The way it soaks up the sauce and clings to the pasta. It’s an absolute ripper!
I’m pretty sure I first learned how to make Slow Cooked Shredded Beef Ragu Sauce with Pappardelle from Lidia Bastianich. Years ago, her show “Lidia’s Italy” was one of the few cooking shows on free-to-air TV and I used to watch them over and over again. Almost everything I know about Italian cooking (including the reason why I was hunting down Kale a decade before it became “cool”) is because of Lidia Bastianich. Old school, real deal Italian. 🙂
Best Pasta to serve with Ragu
The question of what type of pasta to serve with different pasta sauces is a question that I get asked quite regularly. Generally, most pasta sauces will pair perfectly well with most common pasta types, like spaghetti, fettuccine, linguine, penne / ziti, macaroni, shells etc.
And while this Slow Cooked Shredded Beef Ragu Sauce will be great with any type of pasta, the best pasta for a rich sauce like this ragu is pappardelle. This wide, flat pasta is especially great for this recipe because the shredded beef clings to the wide strands.
For pappardelle, I am quite particular about which brand I use because I’ve had problems in the past with uneven cooking. I use San Remo which is a well known trusted brand here in Australia. The pappardelle is bundled into nests so they are fully submerged when dropped into boiling water, and the nests are loose enough so the bubbling water separates the strands and the pappardelle cooks evenly.
You’ll find San Remo pappardelle at all the major supermarkets as well as fresh produce stores and delis. And here’s a photo for size context – giant pasta in my Baby Hands…..
Oh – and the other reason San Remo Pappardelle is my pasta of choice for ragu is because it’s an egg pasta. The addition of egg makes the pappardelle stronger so it doesn’t break when tossed in the thick, rich sauce.
If you’ve just invested hours of patience, slow cooking the sauce to tender perfection, you’ll make me cry if you just dump cooked pasta in a bowl and spoon over the sauce. And the entire nation of Italy will cry with me. 😉 Please promise me you will toss the ragu with the pasta before serving! It is worth it, I promise. Look how every strand of the pappardelle is beautifully coated in that luscious ragu!! – Nagi xx
WATCH HOW TO MAKE IT
Slow Cooked Shredded Beef Ragu Sauce with Pappardelle recipe video!
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Slow Cooked Shredded Beef Ragu Pasta
Ingredients
Ragu
- 1.2kg / 2.5 lb chuck beef or other slow cooking beef cut, cut into equal 4 pieces (Note 1)
- 1 tbsp salt
- Black pepper
- 3 tbsp olive oil , separated
- 3 cloves garlic , minced
- 1 onion , diced
- 1 cup carrots , diced (Note 2)
- 1 cup celery , diced (Note 2)
- 800g / 28oz crushed canned tomatoes
- 3 tbsp tomato paste
- 2 beef bouillon cubes , crumbled (Note 3)
- 1 cup / 250ml red wine , full bodied (like merlot, cabernet sauvignon), or sub with beef broth/stock
- 1 1/2 cups / 375 ml water (Note 3)
- 3/4 tsp dried thyme or 3 sprigs fresh thyme
- 3 dried bay leaves
To Serve (Not all Sauce is used)
- 1 lb /500g dried pappardelle , or other pasta of choice (Note 4)
- Freshly grated parmesan cheese or parmigiano reggiano
- Fresh parsley , finely chopped (optional)
Instructions
- Pat beef dry and sprinkle with salt and pepper
- Sear Beef: Heat 1 tbsp olive oil over high heat in a heavy based pot. Add beef and sear each piece aggressively on all sides until very browned (3 - 5 minutes in total), then remove onto a plate.
- Turn stove down to medium low and add remaining 2 tbsp of olive oil.
- Soffrito: Add garlic and onion and sauté for 2 minutes. Then add the carrots and celery and sauté slowly for 5 minutes.
- Add remaining Ragu ingredients and return the beef to the pot (including pooled juices). Turn the stove up and bring it to a simmer, then turn it down to low so it's bubbling very very gently. (Note 7)
- Slow cook: Cover the pot and let it cook for 2 hours or until beef is tender enough to shred. (Note 5 for slow cooker and pressure cooker).
- Shred: Remove beef then coarsely shred with 2 forks. Return beef to the pot. Simmer for 30 minutes until sauce is reduced and thickened - beef will soften slightly more during this step.
- Final season: Do a taste test and adjust the seasoning to your taste with salt and pepper. ALSO, add 1/2 tsp sugar if sauce is a bit sour for your taste (Note 6). Place the lid on and set aside until ready to serve (it's even better the next day and freezes well for months!).
To Serve (Note 4):
- Bring a very large pot of water with 1 tbsp of salt to the boil.
- Add pasta and cook for 1 minute less than the recommended cooking time as per the packet instructions.
- Meanwhile, place 5 cups of the Ragu in a very large fry pan, dutch oven or use 2 normal size fry pans. Heat over high heat while the pasta is cooking.
- When the pasta is ready, transfer it directly from the pot into the fry pan using tongs.
- Add 3/4 cup of pasta water into the fry pan.
- Gently toss the pasta (I use 2 wooden spoons) for 1 to 2 minutes, until the sauce water evaporates and leaves you with a thick Ragu sauce that coats the pasta.
- Yell for your family to sit down at the dinner table because you need to serve it immediately!
- Serve with plenty of freshly grated parmesan, or even better, with parmigiano reggiano.
Recipe Notes:
Nutrition Information:
Today’s recipe is brought to you with thanks to San Remo. When they asked if I would consider showcasing one of their products in a recipe, it seemed meant-to-be because I wanted to republish this Slow Cooked Shredded Beef Ragu and in fact, I had made the video using San Remo pappardelle pasta before they approached me! I figured it was a sign. ❤️ San Remo is Australia’s most well known pasta brand and is available at supermarkets all around Australia, including the pappardelle I recommend using for this recipe.
LIFE OF DOZER
Pappardelle pup. (Try saying that 10 times real fast after a few glasses of wine.)
Maggie says
Hi, if I were to substitute with beef broth (note3), how much should I use? Thanks!
Nagi says
Same amount as the water 🙂 N x
Vilma Bell says
Hi Nagi
Could this be made in a pressure cooker? If so should I reduce the liquid and how long should I cook for?
Nagi says
Hi Vilma! I would reduce to about 1 cup of water, then pressure cook for 1 hour on high. But you will still need to transfer everything into a pot at the end to reduce and thicken – can’t do that part in a pressure cooker. 🙂
ash says
Hi, new to cooking. Tried this dish and I had a few issues. I used a Le Creuset enamel iron pot on a stove. I find that at even low heat, bits stick and burn to the bottom after a while but meanwhile the meat after 3 hours was still not ‘fall off the bone’ tender. Do I increase heat, lower heat? not sure what is the right balance here. Also my stove has 4 burners. Ranging in different size, which burner should i place the pot on? The really big one or really small one? Should the ragu be bubbling throughout the 3 hours of cooking? amateur questions… I know. What might I be doing wrong. I made sure to have enough fluid as instructions recommend. I really want to have another go, I think I can make this work! Also, the salt? How can I perfect the amount of salt to add, does the pot get saltier as it cooks longer, should I leave the salting near the end? Everyone was thirsty after the meal lol.
Nagi says
Hi Ash – gosh that sounds really odd that the meat was not tender after 3 hours! So you are finding things stick while simmering on low? There should be enough liquid in this recipe so that doesn’t happen. The ragu should be simmering very gently while slow cooking. Are you sure you measured the ingredients correctly? The ragu should have plenty of liquid for the long cooking phase and that’s why it doesn’t stick while simmering. Did you definitely add the water? And yes the food gets saltier as it cooks for longer because the liquid reduces, making the saltiness more concentrated. 🙂 N x PS Don’t ever feel bad about asking questions on my site, I was once new to cooking too! N x
Teresa Lane says
Hey Nagi
We cooked it for 4hrs and turned the heat up – turned out super tasty in the end…I think I had the stove down too low (I was worried about it getting to a boil). Also took the lid off and cooked it for 2hrs with the lid off.
We’re now eating dessert…your apple crumble recipe which my partner made the other day 🙂
Thanks xx
Nagi says
So glad you salvaged it Teresa!! And the crumble too?? ☺️
James | Thyme to Mango says
Nagi, I made this for dinner last night and it was delicious. Beyond delicious. I was meant to be cleaning the kitchen afterwards but ended up standing next to the slow cooker helping myself to additional spoonfuls (and by spoon I mean giant serving spoon) until there was hardly enough left for a second meal!
Nagi says
So pleased you enjoyed it James! Thanks for letting me know! N xx❤️
mick says
Amazing recipe. Made it for the first time last winter. I decided to make this for the second time today and it presently cooking away slowly. It’s a cold melbourne good friday, my heater is on and my cosy apartment is filling with the delicious aroma. Can’t wait for dinner tonight!
Nagi says
Ooooh! This is my FAVORITE slow cooked pasta, I hope you love it! 🙂 N xx
Nichole says
I plan to cook this in a slow cooker. Do you still suggest cutting the beef into 4 pieces? Thanks!
Nagi says
Hi Nichole! Yes, that way you won’t end up with enormously LONG shreds when you shred it! 🙂
Carol says
I made this as a ragu the first time….delicious! The second time I cut the beef into smaller cubes, used less water and added red wine and made it as a stew. The timing was pretty much the same, I found. I cooked potatos, onion, and carrots separately and added them at the end. The vegetables still had their inherent flavor but were covered in the lovely sauce.
Thought I’d share in case someone else was wondering.
Thanks Nagi!
Nagi says
Thanks so much for sharing that tip Carol! So pleased to hear you enjoyed this 🙂 Been meaning to republish this for a while with a video, it’s so good I want to SHOW everyone how incredible it is with more than just photos!! 🙂
Mike says
I have grass fed brisket flat (leaner part of the brisket). Would you recommend using for this recipe?
Thanks!
Nagi says
Hi Mike! It will shred great but will be a bit leaner, I would still use it 🙂
Richard says
This is awesome. I used chuck steak (very big pieces) and 50/50 red wine / water. Cooked it for 4.5 hours by which time the beef shredded under normal stirring. Really, really good. And so easy. Thank you Nagi
Nagi says
Woo hoo! I’m so pleased to hear you enjoyed it Richard, thanks for letting me know! N x
Hildy Gantz says
This recipe was our Valentine’s Day dinner. I’m so happy I found this recipe because it is excellent. I followed the directions exactly, including the soffritto, and could not have been happier with the results! Thank you for sharing your talents.
Nagi says
I’m so pleased to hear that Hildy, thanks for letting me know! N x
Donna says
I made this over the weekend and I have to say that in almost 35 years of cooking for my family, this is the best pasta sauce I have ever made. Rich, luscious and simply delicious. I was amazed at the flavour, considering just the addition of bay leaves – I did however add the carrot and celery ‘soffritto’ as recommended. I served it over home-made gnocchi and it was sensational. Summer here in Melbourne but I think this comfort food can be eaten whenever you please – even when it’s 38 degrees! Thanks for a great recipe Nagi.
Nagi says
Fantastic to hear Donna, what a compliment! Thanks so much for letting me know! N x
Amanda says
Hello! I would like to make this in the slow cooker but have a question. Would you recommend searing the meat before hand or even cooking the veggies slightly before. Or can I literally throw it all in at the same time and let it do its thing? Thanks!
Nagi says
Hi Amanada! I really recommend searing 🙂 Adds so much extra flavour! The recipe has slow cooker directions when it comes to the simmering part 🙂 Hope that helps!
Candice says
Hi Nagi! I’m Candice and one of your newest fans! Just wanted to know if I can use a huge a big wok instead of the fry pan for the emulsifying part?
Nagi says
Hi Candice! Absolutely! I actually do that when I want to make large quantities – easier to toss! Works best on gas flame though because of smaller base area 🙂
Paddie says
Making this for the third time so whilst it’s on the hob I thought i would comment.
I’ve tried quite a few ragu recipes but this is definitely my favourite and now my ‘go to’ recipe here in the UK so thank you Nagi!
To make it even more luxurious i substitute 1/3 of the water with red wine. Yum.
So anyone that’s scanning comments before deciding to make it – do it! Nagi’s recipe is easy and delicious.
Nagi says
I’m glad you love this recipe too Paddie! Thanks for letting me know! N x
Sam says
Can I what the cup measurement is? The cup I have is 250ml, is this correct?
Nagi says
Hi Sam! Yup, one cup is 250ml 🙂
Sam says
Made this tonight, it was amazing! The sauce was really rich and I have some to freeze for another day!
Nagi says
So glad to hear that Sam! Thanks so much for letting me know! N x
Phyllis says
Just tried this for lunch today…. so we ate this in the middle of a hot summer day but I don’t even care. That sauce is so rich and delicious that I wanted to swim in it (is that gross? Sorry!). Thanks for sharing!!
Nagi says
That’s not gross at all! And I am totally with you – I don’t let the weather dictate what I eat! So glad you enjoyed this Phyllis, thanks for letting me know! N x
Rob says
Can this be done in a cast iron Dutch Oven in the oven? If so, what temp and how long?
Nagi says
Hi Rob! Perfect for a dutch oven 🙂 I’d say 2 hours at 300f/150C, then another 30 minutes uncovered. Just watch the water level when uncovered, that’s why I prefer to do this on the stove. 🙂
K says
Hi Nagi,
We recently tried this recipe and LOVED it! Your notes on using the slow cooker were spot on, so thanks for including them. And you’re right, the leftovers did freeze quite well!
Nagi says
I’m so glad to hear that K! Thank you for letting me know! N x
Rebecca says
Hi Nagi, can I ask why you chose not to include herbs (apart from bay leaves) ? I see many ragu recipes with added herbs like thyme or rosemary or parsley… Did you do a test and they taste better without? Thanks!
Nagi says
Hi Rebecca! To be honest, the sauce is so rich and complex that I just don’t feel it adds anything more / isn’t needed. The flavour of herbs is very subtle with slow cooked dishes, unless you use loads like bouquet garnis in French dishes, or if you use strong flavoured herbs like rosemary and thyme sprigs. But you can definitely add herbs if you want a hint of flavour!
Rebecca says
Thanks for your reply. I can’t wait to give this recipe a go this weekend. 🙂