Slow Cooked Shredded Beef Ragu Pasta

By Nagi | RecipeTin Eats · recipetineats.com

2 hrs 50 min to 3 hrs 20 min5–6 people

Tender shredded beef braised low and slow in a rich tomato ragù, tossed with pappardelle and finished with parmesan.

Adjust▾

🌐Translate

⋯

prepPat beef dry
1.25 kg chuck beef, cut into 4 equal pieces	Season beef with salt & pepper	Sear beef in oil over high heat, 3–5 min, remove								Serve immediately with parmesan & parsley
12 g kosher salt (or 9 g table salt)
1 g black pepper
45 ml olive oil (for searing and soffrito)
3 cloves garlic, minced	Sauté garlic & onion, medium-low, 2 min	Add carrots & celery, sauté 5 min until sweet	Add ragu ingredients & beef, bring to simmer	Slow cook covered, low heat, 2–2.5 hrs until tender	Remove beef, shred with forks, return to pot	Simmer uncovered, low heat, 30 min until thickened	Taste & adjust seasoning; add 1/2 tsp sugar if needed	Warm ragu over medium-high heat	Toss pasta with ragu & 1/2 cup pasta water, 1–2 min
1 onion, diced
150 g carrots, diced
120 g celery, diced
800 g crushed canned tomatoes
45 g tomato paste
2 beef bouillon cubes, crumbled
240 ml red wine (full bodied, or beef broth/stock)
360 ml water
1 g dried thyme (or 2 sprigs fresh thyme)
3 bay leaves, dried or fresh
500 g dried pappardelle (or pasta of choice)	Boil large pot salted water, cook pasta 1 min under	Reserve 1 mug pasta water, drain pasta
Freshly grated parmesan cheese or parmigiano reggiano, fresh parsley finely chopped (optional)

🌐Translate

⋯More

read left to right — each column combines what's behind it.

Any recipe can look like this.

Paste a recipe, a link, or a photo of a cookbook page — get back the whole thing in one look.