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.)
could i use Brahmann Hump for this recipe?.. I purchased some on sale but now don’t know how to cook it!!
I imagine so Em, not sure how fatty your cut is though – N x
or perhaps I could use the beef ribs sauce recipe? We have tried that and loved it, also done the brisket for guests multiple times with great success…
I can’t wait to make this , but how much stock powder/ water would I need instead of using the cubes?
I made this recipe, and my husband and I loved it! The flavor was out of control, I wish it had thickened a bit more, but can six that easily enough.
Hi Lina, you can reduce the sauce and it will thicken 🙂 N x
You mention in this recipe that you’re not a professional photographer, well I’d like to tell you that not only is your food fantastic but so are your photos. I think you do a wonderful job capturing your beautiful food. Please don’t ever doubt your ability at taking photos. 🙂
Can this be made with leftover smoked beef brisket? I’m trying to find ways to make meals with leftovers and we usually have literally a ton of beef leftover.
I made this a couple of weeks ago and it was perfection. The flavours were just astounding. I used the normal stovetop method.
Would the pressure cooking method not develop the same result in terms of flavour? Or, would the slowcook method for 7 hours make it even better? I want to triple the recipe, so I want to get it right. Thanks!
Love love love this recipe! My husband said it’s his favourite pasta dish of all time! We stock up on cheap beef roasts when they go on sale so we can make this recipe. I’m making it again tonight for the millionth time, and I’m really excited!
I have just made this and it is amazing , family was so impressed, came out exactly like it looks in your video
That’s great Vanessa!! N x
Can you tell me what cut of beef I should use ? I’m dying to make this
Hi Nagi big fan here of many of your recipes. I’m just about to cook this recipe tonight for the first time and like others, I could not find whole chuck beef only chuck beef steaks. How do I best cut the steaks for this recipe? Thanks
My whole family loved this recipe, it was absolutely delicious! I put the veggies in a food processor and chopped them all up pretty fine, paid extra for the Italian tinned tomatoes and went with your recommendation for the egg pasta. I could close my eyes and imagine I was someplace in Italy when I took the first bite.
Love this recipe! I put the wine in about a half hour from the end of cooking time. Recipe didnt say when to add it.
Hi there…. I’ve been making your recipes like every night so far and my family has been loving it. Thank you for these simple but delicious recipes!!!.
I just had a question. This is my first time using or even heard of Dutch ovens so I bought a set… a 7 and 4 qt. Which one do I use for most of your recipes?
Absolutely delicious. Rich flavor.
Thanks so much T Wise! N x
This recipe is amazing and on regular rotation. Always enough to freeze or turn into lasagne. I am so happy to have found this site – letting go off my cookbooks.
This was a huge hit! Made it as written in slow cooker. Next time I’ll add a smidge more merlot for a deeper wine taste and will throw in some mushrooms, but overall, it was awesome!
I forgot to add the meat juices into the slow cooker. I’ve finished the sauce off on the stove as recommended but it doesn’t look nearly as saucy as yours. Looks very meaty with not much sauce. Can I save it??
Hi Nagi,
Your recipe looks great . I do not eat beef , May I know which part of the pork is good for this ragu recipe . . Thank you
Hi YF, shoulder or scotch fillet/neck would work well here. N x
I would use a pork shoulder 🙂
Hello Nagi, I am slow cooking this as I write, I love your recipes they always work, and I love how you have notes to help for different options. You are now my go to, so thank you. 😀
Hi Nagi,
I absolutely love your recipes.
Could I use lamb instead?
Sure can Ally, make sure it’s not a lean cut though. N x
I just made it with lamb. Absolutely delicious.
All your recipes are fool proof and amazing. My go too site for any recipe. X
Nagi, you are my absolute go to for fabulously tasty meals. I cooked this one with my 13 year old son. It was so delish. Thanks for your gorgeous recipes 🤩