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Shredded Beef Ragu Pappardelle – MCO Weekly Recipe

By October 28, 2019Meat, Recipe
beef ragu pappardelle


Serves 6

  • 1.2kg Certified Organic Chuck Beef cut into equal 4 pieces 
  • 1 tbsp salt
  • black pepper
  • 3 tbsp olive oil
  • 3 cloves garlic, minced
  • 1 onion, diced
  • 1 cup carrots, diced 
  • 1 cup celery, diced 
  • 800g crushed canned tomatoes
  • 3 tbsp tomato paste
  • 2 beef bouillon cubes , crumbled
  • 1 cup red wine, full bodied, or sub with beef broth
  • 1 1/2 cups water 
  • 3/4 tsp dried thyme or 3 sprigs fresh thyme
  • 3 dried bay leaves
  • 500g dried pappardelle, or other pasta of choice 
  • freshly grated parmesan cheese or parmigiano reggiano
  • fresh parsley, finely chopped 



Pat beef dry and sprinkle with salt and pepper. Heat 1 tbsp olive oil over high heat in a heavy based pot. Add beef and sear each piece on all sides until very browned, then remove onto a plate.

Turn stove down to medium low and add remaining 2 tbsp of olive oil.Add garlic and onion and sauté for 2 minutes. Add 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 gently.

Cover the pot and let it cook for 2 hours or until beef is tender enough to shred. 

Remove beef and coarsely shred with 2 forks. Return shredded beef to the pot. Simmer for 30 minutes until sauce is reduced and thickened – beef will soften slightly more during this step.

Do a taste test and adjust seasoning to your liking with salt and pepper. Add 1/2 tsp sugar if sauce is a bit sour for your taste. Place the lid on and set aside until ready to serve.


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 (or 2 normal size pans) or  a dutch oven. 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 the pasta water into the fry pan. Gently toss the pasta for 1 to 2 minutes, until the sauce water evaporates and leaves you with a thick Ragu sauce that coats the pasta.

Serve with plenty of freshly grated parmesan and parsley. 

Author Melissa

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