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.)
I made this recipe a while ago and I’ve been searching …. hurrah finally found it and that it has been re photographed. It’s a great recipe and I’m looking forward to making it again this weekend.
Couldnts find papadelle so I used the fettuccine instead and it works just as well thanks for the recipe
Could you tell me how many people this quantity serves? I have 4 hungry men in my family ! Thank you .
It will satisfying them! 🙂 Once you add pasta it makes LOADS! 6 very generous servings 🙂
This recipe is amazing! Made it last week and it was so delicious. Kids ate every last bite 😌
Made this last night. It was seriously out of this world!!! Here I was expecting leftovers to freeze. Zip! Nothing left. Pot scraped clean. Love your recipes. They are the best!!!
Thanks for the feedback Tash! Glad you enjoyed this 🙂 N x
Thank you so much for this recipe! Made it tonight using a clay pot in the oven (4hrs) and both my boyfriend and I thought it was delicious. Our little dog Minnow also got the off-cuts of beef just like your lovely Dozer 🙂
Lucky Minnow!! What is it with dogs and their 6th sense, they know when we’re cutting meat vs fruit?? 😂
This looks amazing! I have been looking at this recipe as well as your Italian sausage and beef ragu. Do you recommend one over the other for the “WOW” factor? I try to do “themed” cuisine dinner parties and have fallen into the “same old same old” when it comes to Italian night. Going to give one of these two a try next!
Hi Jennifer! If you know you can get great Italian sausages then the beef and sausage one has serious wow factor! But if you don’t have a good butcher you know then definitely go with this one 🙂
Is it possible to use fresh tomatoes? If so, how much should I put in? Thank you 🙂
Hi Nancy! I’d use about 1.2kg / 2.4lb, chopped then cook it down to form a paste. Add it after the celery/carrots are cooked 🙂
Hello,
How much does 2 beef bouillon cubes, crumbled convert into actual beef stock?
Usually 1 teaspoon of stock powder is equal to a stock cube
I’m cooking this now in my slow cooker. I put in the water , will this be ok?
Hi Lisa! It will work out just fine, but at the end you’ll need to transfer to a pot and simmer to reduce the liquid down, that’s all! 🙂 N x
Hi Nagi,
Made this the other night and it was AMAZING!! My husband absolutely loves you! So grateful I’ve found your blog because you are now my go to… My aim is to my way through all of your recipes!!! Love your notes and your videos. I now love cooking!! Thank You 😙
Wanting to try thisnwith lamb ujstead of beef in slow cooker – any recioe changes? I have a boneless shoulder cut. Thanks!
Nope! I would make as written! 🙂 N x
I have just found your website and have cooked the beef ragu for dinner – it is delicious.
Thank you
Glad you enjoyed this Jill!!! Thank you for taking the time to leave feedback! N x
Wow!! This was amazing! I made it in the multi cooker and missed your note about omitting water- but even with the water it still wasn’t as ‘saucy’ as your pics. Next time I’ll keep the water and increase the tomatoes & wine to make it more saucy. I guess my slow cooker runs hot!
Thank you and will absolutely be trying more of your recipes!!
I’m glad you enjoyed this Kristen! Thank you for letting me know 🙂 N x
Can this recipe be slow cooked in the oven. Can’t wait to try it.
Hi Nagi Can the ragu be slow cooked in the oven. The recipe looks amazing. Can’t wait to try it.
This is the best thing I have ever made. Re-doing for Mother’s Day as it was Mum’s favourite thing too (and my Nonna – BIG call!)! she said better than a restaurant!! thank you for this recipe! deeeeeeelicious!!!!! 😀
OMG! HUGE compliment. You’re a superstar Bonnie!!! N xx
Thank you for this great recipe ! I just made it tonight and it was amazing. I considered all of your notes which I love that you do. I pressure cooked mine for 34 minutes, but I think I’ll do it for 30 minutes next time because it wasn’t as soft as it could be. And I’ll try the red wine next time (as I substituted with beef broth – didn’t have any reds at home)
I will be following more of your recipes in future !
Thank you
So great to hear Julie!! Thanks for letting me know you enjoyed this – N x
I want to use the slow cooker but I am confused when you say start with the wine. Please could you explain a little more. I appreciate it.
Hi Olga! I rewrote the Slow cooker note for you, hope it helps! Please see the updated recipe! N xx
Thanks very much for your reply, yes I understand now. Your recipes are incredible well explained, always marvelous.
Ah, a website that actually knows what a ragu is. Most I see are using ground meat, which I was taught should be called sugo. Ragu is so versatile, too. I’ve made it with duck, pork, rabbit, etc.
Good on ya!
Thaaaanks Doug! 😂