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.)
G’day What mouth watering photos Nagi and great recipe!
I am hungry right now and wish I could come through the computer to try!
Cheers! Joanne
Hi Joanne! Thank you very much, you’re so kind! Hope all is well down in SA! 🙂
Nagi checking out your blog in the morning is not a good thing at all -especially when I have to go to work. This is what am going to be thinking about the whole day. Beautifully Presented – Love it!!!!!!
Ha! That’s how I feel every time I visit YOUR blog! I make the mistake of doing it just after I’ve eaten and I’m instantly hungry again! 🙂
Love the use of brisket in this! Truth is you could have put anything in it and I still would have wanted it-judging by those photos. I am salivating!
Thanks so much Abbe! Actually, you can make this with pretty much any cut of beef – ground, cubes of it, even pork is great. 🙂 I had another reader tell me she makes this with pork chops – I love the sound of that! 🙂
Wow Nagi, what a heart meal…this pasta is packed with awesome flavor…you just reminded me that I should really start to use my slow cooker.
Have a great week…and thanks for the recipe 🙂
Thank you Juliana, you are so kind! I hope you have a great week too! 🙂
I think you just made my ideal comfort dish! How amazing does that ragu sauce look!
I am sure it doesn’t compare to the top notch Italian restaurants but it’s darn good for a home style version! 🙂
Nagi – you got me again! The soffritto makes this dish! I make a ragu with ground beef and pork and bucatini pasta. Try serving the leftover ragu over soft polenta – it is GOOD! Again, thank you!
Thanks Dorothy!! I’ve made ragu with ground beef before too. To be honest, I prefer the shredded beef!! Bucatini pasta is a great match, I only had spaghetti. Not strictly correct, but nevertheless still delicious! And YES to polenta! Anytime! 🙂
Seriously?! I have NEVER seen such beautiful photos of pasta before! You are INCREDIBLE! I almost licked the screen.
Awww Jessica, you are being way too nice! 🙂 But thank you. You’ve making me blush!!
This looks AMAZING. I make a similar dish in my slow cooker with thick cut boneless pork chops, only I serve the pork chops whole. They break apart easily with just a fork. Soooooo yummm!
I never thought to make this with type of dish with boneless pork chops! What an incredible idea. I can just imagine how tender they are and the awesome flavours! I must try it one day! 🙂
You just made my day, Nagi! Was looking for some inspiring recipes to surprise my daughter and when I saw your Beef Ragu Pasta, I stopped.. know what I am cooking! Beautiful and vibrant photos 🙂
Thank you Oana, for your kind words! I hope if you try it that your daughter approves!! 🙂
Hi Nagi, this is my first time commenting but I have been reading your blog for a while now. I love your recipes, your photos are gorgeous, and your writing style is right up my alley! I can’t wait to give this a try the next time I have all of the kids over for dinner!!
Hello Bobbi- it is lovely to see you here! Thanks for your lovely words, I’m glad you like the look of this! 🙂
OMG, this dish is stunning! I can’t stopping pinning because every single picture looks perfect!
I’m so agree with you on the slow cook and cook in big batch on this one. The small portion just won’t work. I usually use the leftover to make gratin, but the fritters idea sounds amazing! Can’t wait to read it 🙂
Gratin? I was quite tired after a long day but I perked up immediately reading that….how would you do a gratin with leftover pasta??
Two super lazy ways – (1) toss pasta with beef ragu, top with cheese and bake. (2) top steamed rice with the beef ragu and cheese, then bake.
Although I’d always want to try => sliced potato, sour cream, beef ragu, cheese. But just too lazy to do this with leftover (I should though)!
The rice one is gold! I never thought of adding rice into a bake but it would totally work!! I agree, the multiple layered one would be sensational…..let’s see which of us tries it first!! 🙂
This is brilliant pantry dish made with a little love. I bet your house smelled amazing and I would love to pull up a seat, enjoy a glass of wine and delicious pasta with you! Loving those action shots and thanks so much for your guidance and support on FBC. Your the best! Sharing, of course!
So pop on a plane and come join me!! You are welcome anytime 🙂 I hope to head over to HK again soon, I will definitely drop you a line!
This is my first visit to your blog and I am smitten. 🙂 This ragu is truly the most beautiful ragu I’ve ever seen. I can only imagine how divinely scrumptious it was. 🙂 Thanks for inspiring me today!
Thanks for coming by Krista! Just popping over to check your blog out – looking forward to seeing what type of recipes you share! 🙂
I should never read one of your posts on an empty tummy because I wander up and head straight to the kitchen when I’m finished. I love this kind of cooking – low fuss, easy and delicious. It’s another winner 🙂
Hi Nancy! Thank you so much for your lovely comment, you really are too kind. 🙂
Italian food is the best! They really do know how to cook, don’t they? Every meal we had in Rome last month was super delicious, even in tiny little pizzerias! Anyway, this ragu looks amazing. It’s on tomorrow’s menu. Just need to get the beef out before going to bed. Thanks, Nagi!
SO JEALOUS that you were just in Italy!! I bet you didn’t have a single ordinary meal there! 🙂
Dear Nagi,
I had a pretty good pappardelle with beef ragu at A Tavola in Bondi. The hero was definitely the fresh, hand made pasta with its al dente texture though I felt the ragu needed more seasoning.
And then I come across this recipe!! I can almost ‘see’ the flavours in your first two shots and I know your version will put many restaurants to shame. I just cooked a whole pot of my favourite retro – chicken a la king and now I’m pining for beef ragu 🙁
Is your mum going to be annoyed with that dangly strand of spaghetti hanging off the plate? 🙂
I actually sniggered at your last sentence because YES it really bothers her! Such a mother – it’s the first thing she said. So now every spaghetti I do, I make sure to include spillage of some sort just to annoy her!!
A Tavola! I cannot believe I haven’t been there. It is interesting that you mentioned that you felt it needed more seasoning – I felt the same at Mercato & Cucina (Vanessa Martin’s restaurant), I tried ragu twice and both times felt it was under seasoned. I wonder if it is done deliberately?
Retro A La King, hmm…?? I hope you shared it on your blog! 🙂
Ha! After eating a bowl of pasta, my napkin also looks it belonged to an 8 year old! In fact, just the other day my hubby and I were eating at an Italian place and I felt embarrassed to leave my napkin on the table after I was done – I’m so not a graceful eater. Great flavors in the dish and gorgeous photos, as always 🙂
The messier the food, the yummier – no? 🙂 We would be a classy pair in an Italian joint! Let’s make sure we go to a real fancy one when we finally meet up! 🙂
If I could reach in and grab the dish out of the first photo I could eat all that and wish I had more. What an outstanding set of photographs of a dish we all think we can make well. After seeing these photos, I need more practice. 🙂
Ha! There is no way you could fit all that in, you are too tiny! He he he!! That’s a massive MAN SIZE serving! 🙂
These dishes are the reasons I don’t wear white clothes. Much easier to give up white clothing than this type of food!
YES! I am with you Caroline! That, plus a have a very affectionate giant dog 🙂
Of all pasta I love spaghettini, I just can’t get enough of it. Its also ages since I have made a ragu like this and well over due. Beautiful photos Nagi
Thanks Tania! I am so inspired by your latest post – what a sensational idea, bringing a chef into your own home! No more expensive than going out to a fancy restaurant, but in the comfort of being at home! 🙂