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.)
This was LEGIT! Turned a chuck roast into a tender, tasty unctuous meal. The seasoning was spot on, all the flavors melded beautifully, and it was nicely balanced (acid, umami, etc.). Only had 2 minor tweaks – used ALL the ragu (not just 5 cups) with the 1 lb of pasta. And I dry brined the chuck roast overnight. This was a hit with the family and is going on the regular rotation. Thanks for a great recipe!
That’s fantastic to hear Tom! I’m so glad you loved it!
This slow-cooked beef ragu is superb! I cooked in the Instant Pot, and it was a knockout. No changes. Thank you, Nagi!
Wahoo! Thanks for the feedback Meredith ❤️
Hi Nagi – great recipe
I have done this for a few years and like to sprinkle a little gremolata on top – it adds a little zing and balances the sweetness and richness of the Ragu- maybe you should try it?!
Sounds delicious Rob, I’ll definitely have to try!
Planning on trying this next weekend in the slow cooker. Thoughts on leaving it on a low heat for 8 hours as opposed to cooking for 2 hours?
Hi Toby, directions for slow cooking are in the recipe notes – number 5 ☺️
I cannot wait to try your recipe, Nagi!! Looks fantastic! Important question though.
I’ll be cooking the ragu in a pressure cooker and will not be using wine or bullion.
So how much beef broth and/or water should I be using?
Hi Sofia, you may need to reduce this a little if you’re subbing beef broth for the bullion cubes and wine. You can skip the water all together but I’d add 2 cups of beef broth.
Hello! I am planning to make this for Valentines Day dinner in two days..hopefully I catch you in time! Will the recipe work cut in half? I worry it will be too much for my husband and I. Please let me know, thanks!
Hi Alyssa, you can definitely cut it in half – or alternatively cook the whole batch and freeze the left over Ragu ☺️
Also awesome with venison!
Great to know, thanks Sean!
I just discovered this recipe and it’s a huge hit in our house. Great combination of ingredients that results in an amazing thick and flavorful sauce.
I just found this recipe and I’m so excited to make this for Valentine’s Day! Quick question: Can this recipe be cut in half? Does it affect the cook time? There’s only two of us so I’m worried that this will make way too much! Thanks!
Classic Excellence! Everything that ragu should be!
It also works very well with sauce ingredients doubled, and an addition of pork ribs (one friend adds chicken legs as well), and with garlic cloves & onions left whole and slightly seared, but with sauce simmered a bit longer, so the garlic cloves & onion virtually melt away into the sauce. More care needs to be taken when serving due to bones, of course, but it’s a nice variation.
Sounds divine Wynn!! ❤️
The doubled version makes plenty for freezing, or can serve 3 generations of an Italian family gathered for a single regular Sunday dinner at nonna’s house.
Wonderful recipe! My husband loved it!
Hi Nagi,
I have just put this delicious smelling goodie in my slow cooker! But following the recipe I haven’t added any water or stock, just the crumbled cubes. Is that right?
Hi Ally, in the ingredients listed there should be 1 cup of wine and 1 1/2 cups water. But if using a slow cooker just forgo the water – N x
I am making it now and your Note 5 actually says to forego the water in the slow cooker, per Ally’s comment… so water or no water in the slow cooker?
Exactly right, let me know how it goes!
This was incredible! Tasted so authentic, thank you so much. A new firm favourite!!!
That’s so great to hear Becky!
Oh my, this looks amazing. I will be making my family very happy by cooking this for them! I am in the U.S. though and I’m not sure that I’ve seen this type of pasta before. I will be on the lookout! Love to Dozer!
Hi Meghan, you could use it on any type of pasta you like!
This was great but I used beef stock instead of water and definitely simmered for 3 hours not 2.
I’m so glad you loved it! It essentially does have beef stock in it as you have water plus beef bullion cubes. You can definitely substitute with stock if you prefer! – N x
This looks delicious!! If I cut the recipe in half, are the cook times still the same? (Both for the stove and slow cooker options)
Hi Nagi, Ive been using the beef cheeks recipe for a few years now, my favourite slow cooker recipe, but I’m never sure how to alter it to make it more saucy to then turn it into the beef rage as you suggest on the other page. Add tinned tomato and beef stock plus sugar?
Thanks, Emma
I felt like cooking something a little different from what I usually would for some friends tonight, and there was not one empty plate in sight! I added in bacon when sautéing the onion and it came up an absolute treat, definitely making this again!
Great James!!
Hi there! I’m going to make this today using the slow cooker and liquid beef stock. How much beef stock should I use since you don’t add the water when using a slow cooker?
Hi Megan, 1.5 cups if you’re using stock, but you will need to reduce the sauce on the stove after you take the beef out ☺️
oh my what a recipe – I did tweak it ever so slightly, mainly in using beef cheeks, which take 3h to get to breaking point soft – followed the sauce exactly though with just a dash of fish sauce added at the end for a mystery umami hit – immense flavour. I know a recipe is good when I immediately declare my search for perfection in a dish to be over, ragu is now in the elite set for me.
Beef cheeks would have been amazing Paul!