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.)
Hello! I would like to make this in the slow cooker but have a question. Would you recommend searing the meat before hand or even cooking the veggies slightly before. Or can I literally throw it all in at the same time and let it do its thing? Thanks!
Hi Amanada! I really recommend searing 🙂 Adds so much extra flavour! The recipe has slow cooker directions when it comes to the simmering part 🙂 Hope that helps!
Hi Nagi! I’m Candice and one of your newest fans! Just wanted to know if I can use a huge a big wok instead of the fry pan for the emulsifying part?
Hi Candice! Absolutely! I actually do that when I want to make large quantities – easier to toss! Works best on gas flame though because of smaller base area 🙂
Making this for the third time so whilst it’s on the hob I thought i would comment.
I’ve tried quite a few ragu recipes but this is definitely my favourite and now my ‘go to’ recipe here in the UK so thank you Nagi!
To make it even more luxurious i substitute 1/3 of the water with red wine. Yum.
So anyone that’s scanning comments before deciding to make it – do it! Nagi’s recipe is easy and delicious.
I’m glad you love this recipe too Paddie! Thanks for letting me know! N x
Can I what the cup measurement is? The cup I have is 250ml, is this correct?
Hi Sam! Yup, one cup is 250ml 🙂
Made this tonight, it was amazing! The sauce was really rich and I have some to freeze for another day!
So glad to hear that Sam! Thanks so much for letting me know! N x
Just tried this for lunch today…. so we ate this in the middle of a hot summer day but I don’t even care. That sauce is so rich and delicious that I wanted to swim in it (is that gross? Sorry!). Thanks for sharing!!
That’s not gross at all! And I am totally with you – I don’t let the weather dictate what I eat! So glad you enjoyed this Phyllis, thanks for letting me know! N x
Can this be done in a cast iron Dutch Oven in the oven? If so, what temp and how long?
Hi Rob! Perfect for a dutch oven 🙂 I’d say 2 hours at 300f/150C, then another 30 minutes uncovered. Just watch the water level when uncovered, that’s why I prefer to do this on the stove. 🙂
Hi Nagi,
We recently tried this recipe and LOVED it! Your notes on using the slow cooker were spot on, so thanks for including them. And you’re right, the leftovers did freeze quite well!
I’m so glad to hear that K! Thank you for letting me know! N x
Hi Nagi, can I ask why you chose not to include herbs (apart from bay leaves) ? I see many ragu recipes with added herbs like thyme or rosemary or parsley… Did you do a test and they taste better without? Thanks!
Hi Rebecca! To be honest, the sauce is so rich and complex that I just don’t feel it adds anything more / isn’t needed. The flavour of herbs is very subtle with slow cooked dishes, unless you use loads like bouquet garnis in French dishes, or if you use strong flavoured herbs like rosemary and thyme sprigs. But you can definitely add herbs if you want a hint of flavour!
Thanks for your reply. I can’t wait to give this recipe a go this weekend. 🙂
It was really yummy my kids gobbled it all up. I was out of beef broth sooooo i subbed some beer I had in the fridge. Sam adams cherry wheat. Added a little suga. Next time i will definitely use the slow cooker. My rump roast could have used a little extra cook time but it worked!
I’m so glad everyone enjoyed it Lahunha, thanks for letting me know! N x
I bought a beef chuck cross rib roast 3.5 lbs. that I will cut in big chunks size of baseball. Should I do a recipe and a half for the size of meat. I’m having a dinner party for 6 males and didnt know if 2.5 lb of meat was enough?
Hi Charlene! Yes you can multiply the recipe 🙂 For boys it’s always wise to make MORE!!
It was a big hit. I used rotini noodles. For leftovers of the sauce with meat I added diced carrots, zucchini, peas and made a shepherd pie and top with mashed potatoes. Yum. Thank you agaiin.
Woo hoo! I’m so glad you enjoyed this Charlene, thanks so much for letting me know! N x
Have leftover beef roast – wasn’t very tender. Can I start with that? Will it affect the flavor? If I can, how long do you recommend to “cook” roast in sauce? Or do you have any other ideas for something similar? Thanks – Deb
Hi Deb! Using leftover beef that’s not tender isn’t the best for this, I’m sorry to say! But you could definitely try it – just add all the sauce ingredients and simmer to try to soften your beef. 🙂
I made this for dinner tonight, using a cheap piece of potroast, but I used tagliatelle instead of spaghetti, and I opted to use the beef stock and water combo in lieu of boullion. Unbelievably good! The sauce took on a creamy texture and taste when combined with the pasta in the pan. I can’t wait to have leftovers for lunch tomorrow. Thank you!
I’m so glad you enjoyed this Kevin! Thanks for letting me know! N x
Can I add Mushrooms? If so, when?
Hi Maribel! I would saute them right at the beginning, take them out then add them back in right at the end 🙂 Otherwise they will overcook and become way too mushy!
So many of your recipes are great Nagi but I’d say this one has to be my favourite. I just love how meaty the ragu is and love how there are always leftovers to enjoy again the next day for lunch. You’ve also opened my eyes to emulsification that I now can’t believe I have been leaving out when I make spaghetti bolognese.
You picked another of my personal favorites Daniel! Isn’t it incredible??? I shared my bolognese a few weeks ago and YES to emulsification! No more watery sauce at the bottom of the bowl! 🙂 N x
Hi Nagi, I am very very keen to try your beautiful recipe today! Would it be possible to bake it in a slow oven instead of cooking it on the stove top (that way I can put it in the oven and not worry about it for a while!). Would the cooking time stay the same?
Anything that you can put in a slow cooker, you can put in the oven. Make sure you cover the pan tightly, foil is okay if you don’t have a lid. Bake at 325 degrees for half as many hours as you would a slow cooker. If a slow cooker calls for 6 hours, then you would bake for 3.
Hello,
I’m planning on trying this today but I want to make the entire recipe (including pasta) and give it to a family in need. Will it be less than great if I don’t “serve immediately”? I don’t want to give them the ragu and tell them to do the finals steps. Thoughts?
Hi Jeanne, so sorry for the late response. Warms my heart to know you’re making this for a family in need! I would make the pasta and sauce separately, and tell them to combine then reheat combined. 🙂 It will yield a similar result! N x
I made this ragu yesterday. It was absolutely fantastic. I was amazed at the depth of flavor considering the lack of spices. I am going to use the leftovers for spaghetti pie tomorrow.
Thank you Richard! I’m so pleased you enjoyed it! Italian cooking generally doesn’t have that much spices in it 🙂 It’s all about getting the base right!
I just made this again, this time using cubed bottom round instead of the London broil. Once again, perfect results and amazing flavor and I didn’t have to shred the beef – it just fell apart.
Next stop – Chicken risotto that you posted this morning.
Thanks!
Oooh! Hope you do try it, you might be the first to report back on it! 🙂
Hi Nagi, I have bought the off cuts of high quality meat at the Farmer’s Markets. I really want to cook your ragu without going shopping. Do you have any recommendations on best way to do this?
Hi Katrina! You can definitely sue the offcuts, just follow the recipe and shred the meat off the bones 🙂 Funny you say you have offcuts, I actually made this the other day using bones sold at Woolworths with an insane amount of meat still attached! 🙂 N x
Forgot to rate it.
Hi Nagi, I made a double batch last night. So delicious!!! I was counting down the minutes to have lunch today AND there were people at work offering to trade with me!! No way was I giving up my yummy lunch! Thanks for sharing.
YAY! I’m so happy to hear you enjoyed it Mai, THANK YOU for letting me know! And glad you hear you warded off the vultures at work! 😉