Shredded Beef Ragu with Pappardelle

When you're in need of a true comfort food dinner, this is the recipe. It's one of those recipes in your arsenal that just makes you feel good after eating it. It's savory, luscious and every you want from a pasta dish. This recipe for Shredded Beef Ragu with Pappardelle is one to keep!

Shredded beef is simmered in a savory tomato sauce for hours until is is fall apart tender. It's then tossed with pappardelle and topped with freshly grated parmesan cheese.

Some of my other favorite pasta dishes are my Creamy Gnocchi and Sausage, my Pasta Alla Vodka, and my Cheesy Kale and Sausage Pasta. I think you'd enjoy these recipes too!

Jump to:

• What is a ragu?
• What is Pappardelle?
• How to cook Beef Ragu with Pappardelle
• Ingredients Needed
• Equipment Needed
• Storage Tips
• Shredded Beef Ragu with Pappardelle
• About Michelle

What is a ragu?

A ragu is an Italian style of red sauce. It is a meat based sauce that is served with pasta. That being said, the definition of a ragu is fairly broad. Some other types of sauces, such as a bolognese, fall under the ragu umbrella as well. There is no particular kind of meat used in a ragu, it can actually be made from any type. This recipe is for a shredded beef ragu.

What is Pappardelle?

Pappardelle is an Italian form of pasta from the Tuscany region that is known for its broad, flat shape. It is wider than other pasta varieties such as linguine or fettuccine. I like using pappardelle for recipes like this because the ragu clings to the noodles well due to the large surface area. If you do not have pappardelle on hand, other broad noodle pastas can be a substitute.

How to cook Beef Ragu with Pappardelle

To get the beef tender enough to shred for this Shredded Beef Ragu with Pappardelle recipe, the trick is to go low and slow. My preferred method is to cook this in my dutch oven, but other methods include using a slow cooker or instant pot. The reason why you need to go low and slow, it to break down the connective tissue in the meat so it tenderizes and falls apart.

• For the best results cook in a dutch oven, slow cooker or an instant pot
• Cooking in a closed environment traps the juices and helps tenderize the meat
• For slow cooker: cook for 6 hours on high or 7-8 on low
• For Instant Pot cook 45 minutes on manual

Ingredients Needed

Equipment Needed

• Dutch Oven
• Wooden Spoon
• Forks
• Saucepan

Storage Tips

Fridge: Place Ragu and noodles in an airtight container and store in the refrigerator. This meal can be stored in the fridge for up to 4 days. To reheat, place desired serving amount in the microwave and heat until warmed through.

Freezer: Place in an airtight container and store in the freezer for up to 2 months. To reheat, defrost in the microwave and heat until warmed through.

0