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.)
Amazing dish! I added 100 grams of sundried tomatoes, a bit of pancetta, a parmezan rind, bit of dried pepper and
a bundle of fresh rosemary, thym and sage which we took out half way. I did take about 4-5 hours, but it was defenitely worth it. Served it with home made paperdelle.Everyone loved it!! Big hit. Thank you!
Woah that sounds great Fleur, I absolutely LOVE sun dried tomatoes!
How come I can’t Pinterest your recipe?
Got some gravy beef and wanted to make meat pies… Then after read your notes, I realised it is not the right cut, so quickly changed the dinner menu to ragu… Well, your recipes never dissppoint, everyone loved it so much that both my husband and our 3 year old wanted it for lunch tomorrow… Great they love it, sad thing is nothing will be left for me, lol… I shall definitely make more next time… Thank you Nagi for another winner recipe! Xx
I love this recipe! I’ve made it twice in a month. I already have a family recipe for meat sauce and tomato sauce but had never made either with chuck roast. It’s an awesome alternative. Question, why do you cover the pot when it’s on the stove? I usually cook my sauces/chili/etc with the top off but am I doing it wrong lol?
Hi Ali, I cover for 2 hours otherwise i find too much of the sauce simmers away. You can always reduce it with the lid off after if the sauce isn’t thick enough – N x
This recipe and website is amazing. My partner and I have just moved in together from living with our parents who did most of the cooking, so this website with notes, videos and substitutions is a so so helpful. My partner is only just learning the basic of cooking but I gave him this recipe to try, and you would think he has been cooking for years. Turned out so delicious!
Wahoo, thats great to hear Noreen!!
So I’ve been looking forward to making for weeks but I just realised i only have 800grams of meat. I would still like to make this but unsure what to decrease in the recipe be it the wine/tomotoes etc?
Hi Kat! Use the recipe slider on the recipe card and slide until the meat changes to 800g and all the other ingredients will change too! N x
Sorry to be a bother. Where is this feature on the recipe? I can’t seem to find the “slider” feature on the recipe.
This is the best ragu ever, it was the first recipe of yours I ever made, now I only use your recipes!
Thanks so much!
That’s so nice to hear Matt!!!
Very keen to try this! Our butcher didn’t have big chunks of meat only diced chuck steak, how would you adjust the recipe for this? I’m assuming it will just be harder to shred etc. thanks!
Hi Sam, it will just need to be cooked less. How big are the pieces you can get? – N x
This was absolutely amazing!! I popped mine in a oven with a lid at 180degrees for 2hrs once all the ingredients were in and it was perfect. Thank you!
Perfect Faye!!
I’m looking for a shredded meat ragu to make a+ lasagne, would this suit?
This would be amazing Mara! I hope you love it!
Probably the fifth or so time I’m making this and YUM! It’s so good. No alterations needed when following the recipe. Thanks Nagi x
That’s great Bea!
Hi Nagi,
I have left this one on while at work in the slow cooker. Am I ok to shred it, pop it back in on high for 30 mins and then place back on warm for the remainder of the day? (4 hrs?) let me know,
Thanks!
If I increase this for a serving size of 8, how does this impact the cooking time in a slow cooker?
Hi Betsy, cook time will remain the same – I hope you love it!
If I were to home make my pasta, they only cook for 2-3 minutes, do you think I should cook it for 1 before combining? Any thoughts?
Hi Rachel, I’d simply cook the pasta for 2 minutes then mix with the ragu. I’m on my way, I love homemade pasta!
Hi there! I’ve made this wonderful recipe before, but I have a heap of leftover shredded beef from tonight’s dinner, and I’m wondering if I could use it to make the sauce.. if so, how long would you suggest simmering the sauce after I add the shredded beef….same as recipe, or any other changes I should make? Thank you!
Hi Vanessa, I’d just simmer for 5 minutes or so in the sauce, it’s already cooked so won’t take long – N x
Hi Nagi, making this tonight. Confirming I DON’T add water/ stock if using a slow cooker? Thanks!
Hi Charlotte, no water necessary, just the beef bullion cubes. – N x
What would be the best meat for this recipe…I’m looking forward to making it!!
Hi Nagi
I don’t have beef cubes just beef stock and am using the slow cooker. Should I still add the beef stock? Or will there be too much liquid?
Great recipe made my own papadelle pasta
Thanks for the recipe!
If I want to make this the day before, will it be fine if I fridge the pot before the beef gets shredded, and then reheat the next day?
Hi Cindy, I would make in advance & shred. You can then reheat the next day – N x
This is closest to recipe our family’s Italian best friends made when I was growing up. It’s delicious. Our Italian friend, if I didn’t have seconds, always said, “whatsamatta, don’t cha like my cooking’?”
That’s so wonderful Sandy!
Making this for the third time today. It’s the best thanks for sharing such a beautiful dish
Wahoo, I’m so glad you love it!
Cooked this ragu today as it was wintery and I had a day off work. It was so delicious and my 9 yr old daughter (who is a very fussy eater) had two serves. I mistakenly left out the thyme and bay leaves but still very tasty. Cooked as per slow cooker instructions. Will definitely make this a staple in our home.
She has refined taste Tess! The perfect dish for winter, I’m so glad you both loved it!