Description
Indulge in the rich flavors of this Slow Cooked Shredded Beef Ragu Pasta. Tender shredded beef in a hearty tomato-based sauce, served over pappardelle pasta for a comforting and satisfying meal.
Ingredients
Units
Scale
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.
- Sear Beef: 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!).
Notes
- Beef – Cut the beef into 4 pieces that are around the size of a baseball.
- Celery and carrots sautéed with the onions and garlic is called “soffritto” in Italian cooking. It is a very traditional base for many Italian dishes.
- Beef stock – You could use liquid beef stock instead of water + stock cubes.
- Pappardelle pasta is the thick wide pasta and is ideal for this recipe because the shreds of beef cling to the thick pasta strands.
- Don’t skip the step of tossing pasta with the sauce!
- Slow Cooker & Pressure Cooker/Instant Pot – follow recipe to the end of Step 4 on the stove (or sauté function on your appliance).
- Sugar – The sweetness of canned tomatoes differs depending on brand (typically more expensive = sweeter).
- Low and slow – Turn the heat of the stove down to a level where it is bubbling very, very gently.
- Storage – sauce keeps for 5 days in the fridge, or months in the freezer.
- Recipe source: This recipe is based on classic slow cooked ragu recipes from Italian greats including Lidia Bastianich, Stafano Manfredi.
Nutrition
- Serving Size: 1 serving
- Calories: Approx. 570 kcal
- Sugar: Approx. 8g
- Sodium: Approx. 810mg
- Fat: Approx. 22g
- Saturated Fat: Approx. 7g
- Unsaturated Fat: Approx. 13g
- Trans Fat: 0g
- Carbohydrates: Approx. 49g
- Fiber: Approx. 6g
- Protein: Approx. 40g
- Cholesterol: Approx. 120mg
