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!
Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.
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.)
Did I have overcook it??! Please Nagi, help me revive it! (Yep – first timer!)
The meat shredded beautifully but now it’s in little iddy-biddy bits, not glorious long strands – more like a bolognaise than a ragu sadly …. Taste is good but it’s pretty thick and hard to toss with the papadelle :/ …
What I can add to the mix to thin the sauce without diluting the flavour?
So just to set the scene, I am 50+ and only ate Beef Ragu for the first time recently. When I saw your recipe Nagi I knew I had to give it a go. OMG the deliciousness! Enough made to freeze for another meal. I used gravy beef and it just fell apart. Love your work Nagi 🥰
I made this yesterday, and it was soo good! I have to say, I’ve tried several of your recipes (3 this week) and not a single one has been anything less than amazing! Having left over chicken burritos, your Shepard pie and the shredded beef papperdale all week! Soo thankful I discovered your blog. Hands down the best I’ve come across !👏🏽
I made this sauce on Sunday, for my very Italian family. They are not easy to please when it comes to Sunday sauces. They said, and I quote, “it was out of this world.” Truly this sauce was restaurant quality, we didn’t change a thing! I will definitely be using it for life!
I wish someone would look at me the way Dozer stares at his papardelle!
😂😂😂😂 I love this!! N x
Am I able to replace the meat with ground beef?
Thank you!
Hi Nagi
Just wanted to share this with you:
I was chatting with a lady in a posh shop this week and we got talking about food (like you do) !.
We started comparing our favourite cooks/recipes and by far you came up tops.. See how good your food really is.
Two complete stranger’s both raving about your recipes..
So a big thank you Nagi
and I’ll look forward to more great recipes.
Best wishes Gloria
Hi Nagi – melbourne te eye with limited access to meat at the moment. Would this work with gravy beef? Cheers 🙂
Hi Ellen, yes it will, it may need slightly longer to get it to the fall apart stage though 🙂 N x
I am italian and have been cooking bolognese sauces for a very long time. I made this for my family on the weekend and hands down, this would have to be one of the most delicious beef ragu I have ever had. Thank you for sharing – everyone loved it.
Made this tonight and it was so delicious! some of the bigger cuts of meat didnt shred as easy but after the 30 minutes+ of simmering they were cooked to perfection and could shred them with no issue. Can’t wait to try more of your recipes
Cooking this now, for my something different Tuesdays. Looks pretty good.
Hello! I’d like to make this in my slow cooker. Note 5 says after step 4, add wine and cook 3 mins, then transfer to slow cooker and do not add water and extra S&P. I’m not cooking with wine (not sure my young kids will like that flavour!). And I use beef paste not dried bouillon cubes where 1 tsp paste = 1 bouillon cube. Can you let me know if/how much water I need? Thanks!
Hi Sophy, if you’re not adding wine, you’ll need to sub with beef stock – so you’ll need 2 tsp of bouillon paste (to replace the bouillon cube) then an added teaspoon with 250ml water to replace the wine. N x
Thank you so much!! We are really looking forward to this:) PS: I’ve tried a few of your other recipes and they’re always so great!
Gorgeous recipe the ragu was delicious! I’ve already saved it to continue to use whenever I feel like a hearty meal. Thank you Nagi ☺️
Wowee! This was amazeballs! Just what we needed in these weird COVID-wintery days! The whole family loved slurping this down! The deep flavours were sooo good! And yes definitely worth the effort of tossing the pasta with the sauce as per strict Nagi instructions 👌🏻😂! Husband was so excited to know there were leftovers for lunch tomorrow.
That’s so great to hear Abby! N x
Can I use beef cheeks instead?
Hi Simone, yes you can!! N x
Absolutely delicious. Cooked in slow cooker for 6 hours and it was perfect with my husband’s homemade pasta! I added a sprinkle of chilli flakes to add some punch. Wlil definitely make again!
Hi can I put the Dutch oven in the oven instead of on the stove top for the slow cook portion? If so, at what temperature and should it also be for two hours? Thanks!
Hi Corinne, I would try 3 hours at 150C/300F – just check the meat at 2 hours – if it’s still not shreddable, continue cooking until it breaks down and is super tender. N x
Great, that makes this dish even easier to prepare! Everything is ready and just waiting for your reply before I try. Thanks so much Nagi!
Wow I’m no cook, but this was really easy to follow. The results were amazing so much flavour. This will be my go to for dinner parties
This was so yummy. I have never had Ragu before. Let alone cooked it. Was very impressed at how simple it was. I will be making this again and again. Thanks Nagi
Hello Nagi,
I’ve been making bolognese for years, usually with ground beef, pork, and veal. I never had thought of using a chuck roast but I made it today from your recipe and it was probably the best bolognese I’ve ever had. Thanks so much for sharing the recipe!
Thanks so much for the great feedback Craig, that’s so great to hear! N x