Slow-Cooked Shredded Beef Ragu


screenshot_2016-10-17-22-20-21-11 17/10/2016

Slow cooked tender beef that pulls apart in a delicious herby, winey, rich tomato sauce intertwines with buttery cheesy pasta for a proper comfort meal that’s packed with flavour. This recipe makes a huge amount and if you do have any leftovers, they taste even better the next day!

Serves 6


  • 1 ¾ pounds beef shin, in 2-inch cubes
  • Salt and freshly ground black pepper
  • 1 tablespoon extra-virgin olive oil
  • 2 sprigs rosemary, plus 1 tablespoon finely chopped leaves for garnish
  • 2 sprigs sage
  • 1 small red onion, peeled and cut in chunks
  • 4 cloves garlic, finely chopped
  • 1 carrot, peeled and thickly sliced
  • 1 celery stalk, thickly sliced
  • 2 cups red wine
  • 2 400g can peeled whole cherry or plum tomatoes
  • 1 pound pappardelle
  • 3 tablespoons butter
  • ½ cup freshly grated Parmigiano-Reggiano



  1. Season beef with salt and pepper to taste. Place a heavy cast iron pan over medium-high heat, and add olive oil. When oil is hot, add beef. Stir until beef is well browned on all sides, about 5 minutes. Add rosemary and sage sprigs, onion, garlic, carrot and celery. Reduce heat to medium-low and sauté until vegetables are softened, about 5 minutes.
  2. Add the wine and continue to simmer until liquid has reduced by half, about 15 minutes. Add tomatoes and their juices. Bring contents of pot to a simmer. Place in an oven preheated to 140C, covered, or on the stove over the lowest heat for 2 to 3 hours.
  3. Using two forks, shred the meat and vegetables. Discard herb stems. Loosely cover pan and return it to low heat to keep warm.
  4. Place a large pot of lightly salted water over high heat to bring to a boil. Add pappardelle to boiling water. As it cooks, scoop out 1/2 cup water and reserve. Cook pasta to taste then drain well. Return pasta to pot and add butter and 1/4 cup Parmigiano-Reggiano; mix gently until butter has melted. Add a little reserved cooking water to loosen.
  5. To serve, lift pasta into each of six shallow bowls. Spoon beef ragù over top. Sprinkle each bowl with a pinch of rosemary, and a spoonful of cheese.

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