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.)
Hey Nagi, in note 5, what’s the reason behind not adding water? Can I use liquid stock in a pressure cooker
Cheers
Hi Jay! It’s because water doesn’t evaporate in slow cookers 🙂 So if you added it, the sauce would end up too thin. Do you mea using liquid stock in place of the cubes and water in the recipe?? If so, the flavour will be a bit thin, I still recommend you use 1 cube as well 🙂 N x
Sorry Nagi should have been more clear. For slow cooker, it says no water but can I still add liquid stock? Don’t have cubes on me. If so, how many cups of liquid? Cheers
Hi Jay! I would use 3 cups but at the end, you will need to simmer the liquid to reduce it to intensify the flavour. 🙂 N x
Could I use canned tomato sauce instead of diced tomatoes?
You sure can!
This is wonderful!!!
So pleased to hear that Mary! Thanks for letting me know – N x ❤️
Hi Nagi,
I’ve recently found your site, after loving the pages in SFI. I have made so many things, so far… and especially loving the homemade spice mixes and salsas etc. This slow cooked beef was superb, and I made my own pappardelle to serve with it. I can’t tell you how much I loved the depth of flavour. I’ve passed your site to so many people I’ve lost count! Keep up the wonderful work!
By the way, you never fail to make me smile with your funny blog, and tales of Dozer. Thank you!
Oh wow, you found me through SFI!!! 🙂 I’m so pleased you enjoyed this one, thank you for letting me know! N x
OMG!!! My mouth couldn’t stop watering as i watched you prepare this dish!!
😂
My husband and I tag teamed this wonderful dish today; he made the sauce and I made fresh pappardelle. The consistency and flavor of the sauce were perfect. I can’t wait to break this out again for a Sunday dinner party. I encourage anyone curious to try making their own pasta. It’s pretty easy with a pasta roller/machine and really put this dish over the top.
Hi Nagi,
To make ethis in my slow cooker, at which step do I do the steps in the crockpot? After I sear the beef, step 2, or after I saute the onions, step 4? Can I skip the bullion as well?
Thank you!
Beth
Major typo’s. Sorry!
Very delicious, my whole family enjoyed this, thanks!!
That’s so great to hear Alexis! Thanks for letting me know – N x
Try this with some goat meat! I made stock from the bones of a goat leg. Not as fatty as lamb. Served with warm goat cheese! Thanks, Nagi!
~Chieko
Oooh! sounds amazing Chieko, thanks for the idea! N xx
I love the flavors of lamb and goat. My mother, Kazuko (RIP) , made Japanese curry with lamb which is not traditional. She loved that meat flavor which she never had until coming to the US! Again, thanks Nagi. I’ve chatted with your mom, too.
Aww I love hearing you’ve been chatting to my mum too! She’s just like your mum – now addicted to lamb! N xx
Lamb works well with Japanese/Asian flavours. Cute about your mom (mum) loving lamb. We had a conversation about pickled celery! Next time you make kare raisu, use some lamb. It’s amazing! One of my most favourite dishes from childhood!
Just made this in the pressure cooker and it came out wonderful. I used beef stock, no boullian, and it wasnt too thin. I also blended the sauce with my hand blender when i had the beef out to shred since we like a smoother sauce.
That’s wonderful to hear Lindsey! Thank you for letting me know you enjoyed this – N x ❤️
Hi Nagi,
This may sound like a silly question but have you ever tried starting this off on the stove and than transfering to the oven? I have a stove that doesn’t do ‘slow cooking’ very well as its always too hot!
Thanks in advance.
Jamie
Hi Jamie! That is not a silly question at all, and I have not done it for this particular recipe (I don’t think) but I have done it plenty of times with similar. Just cover and bake at about 140C / 285F for around the same time 🙂
I’m planning on making this Ragu tonight! well, today for tonight to let it simmer for so long! my question is, I don’t have any red wine – can I substitute pomegranet juice for red wine?
Hi Sheril! Just skip the wine 🙂 I hope you love it! N x
I made it – with the pom juice! and it was delish! I used beef broth -that I had on hand already – and skipped the water. I also finished it in the oven as we had to go out for the afternoon – so put it covered in the oven at about 250 F – and it was amazing!!!! definately a keeper recipe!
Wow that’s so great to hear Sheril! Thanks for letting me know! N x
hi, can I do it in slow cooker?
Yep you sure can, please see Note 5 🙂
Looks delicious btw
You have listed canned tomatoes, do you mean (diced, crushed)?
Crushed. It says “crushed canned tomatoes” 🙂
Hi Nagi
I discovered your blog a couple months ago and have loved your recipes. Im in a tiny NYC kitchen so appreciate all those that use minimal dishes. I made this ragu on the first really cold weekend here and it was incredible and even better after a day in the fridge. I followed it almost exactly, just added a touch of cinnamon and fresh nutmeg (which i love with beef)
Thanks for so many amazing posts!
I’m so pleased to hear you enjoyed this Kate!! Thanks for letting me know – N x PS I MISS NYC! *She wails* (I was there a couple of months ago, I like to go every few years to get my fix!)
Nagi, this was fantastic! All the guys loved it (my husband, sons, brothers, brother-in-law). Just the type of hearty dish they love. I cooked it on the stovetop, instead of a slow-cooker. Wonderful! Thank you for a great recipe!
That’s terrific June! Thanks for letting me know! N x ❤️
Hi Nagi
Planning on making it for dinner tomorrow night – how much beef stock should I sub in instead of the bullion cubes? I find the cubes to be high in sodium that’s why.
Thanks!
HI Rendy! Just sub the water with beef stock, and you may find you need to add a bit more salt at the end, adjust to your taste!
Hey Nagi,
I’m making it in a slow cooker.. you say “don’t add water.” Do I still add the boullon cubes or just replace the water with beef stock? I’m trying to impress my fiancé.. she does all the cooking usually and is coming home late tonight.. I figure.. put a bunch of stuff in a slow cooker and impress her… easy! But.. HELP ME!
Hiiii Michael! So with the slow cooker, leave out the water in the ingredients list 🙂 Chill! YOU GOT THIS!!!
This looks stunning and I must make it this weekend. I have a question about freezing- Do you recommend mixing the pasta and emulsifying, and then freezing those leftovers? Or just the sauce and emulsify with fresh pasta after the sauce is reheated.
Thanks,
Jessica
Hi Jessica! definitely freeze sauce separately and always emulsify just before serving 🙂 Pasta is best served within minutes of leaving the pan after tossing with the sauce!!
Hi Nagi,
I just came across your website and I’m already in love with it, even though I have yet to try your recipes. This one will be my first, as I plan on making it on Wednesday night for a special date-night-in 🙂
While it sounds perfect as is, I was hoping to get your opinion on whether or not adding mushrooms would be a good idea? We’re big mushroom lovers, but I’m worried it won’t go with the tomato sauce. Thoughts?
Thanks in advance!
-Maya