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.)
Made this today but put in the oven for 3 hours on 150 degs as I ran out of time with the slow cooker!
Tastes amazing! 😋
Hi Nagi, I have chuck beef, however, its already diced in chunks about 20-30mm. Wondering how I should adjust my cooking times please. Thank you.
My husband does not like pasta so spag bol is not an option, but I need to eat more red meat. Enter this recipe. From beginning to end, 12 hours using a slow cooker and sheesh, I made a mess! Made a dinner for two and four more servings for two, ziplocked and frozen flat for future quick meals. Hubby absolutely raved, apologising for wanting to eat it again and again as it was so much work. It actuality wasn’t, just protracted because it needed to cool down for packing and freezing. Soooo worth it, I can HIGHLY recommend. Thanks Nagi❤️
Absolutely delicious. I did the slow cooked option and it was well worth the wait. The only addition I made to the recipe was a few splashes of worcestershire sauce. Thank you 🙏🏼
I made this for our family Easter lunch today and it was spectacular – everyone loved it, including Mr 7 who is often deeply suspicious of anything involving parsley. I’m already planning when I can make this again! Many thanks Nagi for the time you take to write such clear and helpful instructions and for sharing your recipes with all of us so generously.
I just made this recipe today and to be honest, it tastes like watery crap. I suggest maybe omitting the 375 MLS of water out maybe.
Family was very impressed with this one – will become a Sunday staple in our house this winter. Big bowl of comfort!
This has been a long term favourite and the ragu freezes well I find.
I just made it from a big chunk of leftover beef rump roast and it was magnificent.
Absolutely delicious Nagi, another family favourite xx
This recipe is absolutely amazing. I made it for Sunday dinner and it was delicious! A huge success, my family raved! Not complicated, but not a weeknight meal for me because of the amount of time it takes. I will definitely add it to my family favorites.
Can this type of pasta be made in advance and then put the rague on it before eating?
Hi Nagi, Im making this for a church banquet dinner for 24. unfortunately our church has no real kitchen. Can this pasta be made ahead and then transferred to a chafing dish to serve? I’ll be bringing the sauce in a crockpot. any advice would be helpful
PS Ive been making your wonderful vanilla cake for a year now with absolute rave reviews. Been looking for the perfect scratch vanilla cake for 30 years and finally found it!! Thanks to you.
Can you substitute pork shoulder for this recipe?
I’m a huge fan of your website and recipes and use and adapt them to my own style
Hi Nagi
I’m hoping to put this in the slow cooker. Can I use liquid beef stock or does it have to be bullion or powder?
I’m just checking because it says NOT to add the water if you are using a slow cooker. So just making sure I’m going to do it correctly!
So good. I used blade steak and cooked the recipe in the pressure cooker in 25mins. Cooked up perfectly. Best the next day but used part of it on the day with pasta, excellent!
Made this with my son (16 yr old) who cooks with me once a week to learn skills. He was totally thrilled with the results and said it was absolutely worth the effort. My only mistake was not getting the heat low enough for the 2hr simmer, so the sauce pretty much baked on to the bottom of my pot (an enamelled Dutch oven), but the flavour was fine. Next time I might try putting it into the oven instead.
We had it with 375g egg fettucine (among 3 people) and there was still heaps of pasta left over plus half the sauce. I know what we’re eating for dinner tomorrow!
Made exactly as written and it was fabulous! Absolutely delicious 😋
How much beef stock do I add, if not using the beef cubes?
Absolutely delicious! Only thing needed to change is the slow cook time to 4 hours on the stove vs the 2 hours. I’m super glad I started very early, but good things come to those who wait bc it came out so tender + the flavors were spot on. My family savored every bite!
Hello Nagi, how to you recommend to store the sauce and reheat within a couple of days. I want to make this for a party but I want to cook it the day before.