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Shredded Beef Ragu with Pappardelle

Shredded Beef Ragu with Pappardelle

Michelle Boulé
Make a delicious dinner with this recipe for Shredded Beef Ragu with Pappardelle. Perfect for cold weather, a great comfort food dish!
5 from 5 votes
Prep Time 15 mins
Cook Time 4 hrs
Total Time 4 hrs 15 mins
Course Main Course
Cuisine American
Servings 4
Calories 795 kcal


  • Le Creuset Dutch Oven
  • Lodge Dutch Oven
  • Cuisinart Dutch Oven
  • Wooden Spoon


  • 1 Tbsp Olive Oil
  • 8 Cloves Garlic Smashed
  • 1 ½ Pounds Flank Steak
  • Salt
  • Pepper
  • 28 Oz Crushed Tomatoes
  • 1 Cup Beef Broth
  • 1 Carrot Chopped
  • 2 Bay Leaves
  • 3 Sprigs Thyme
  • 1 Tbsp Sugar
  • 1 Pound Pappardelle Cooked per package instructions


  • Preheat oven to 350
  • Season meat with salt and pepper on all sides. Heat up oil in a large dutch oven on medium-high heat. Add garlic to the dutch oven and cook until browned. Add meat and brown on all sides. 
  • Add tomatoes, beef broth, carrot, bay leaves, thyme, and sugar. Stir until combined
  • Cook for 2-3 hours or until meat is very tender. Shred meat with two forks until it has the proper consistency desired. Adjust seasoning with salt and pepper to taste.
  • Cook pappardelle according to package instructions and combine with beef ragu. Enjoy!


Like this recipe? It first appeared on my other site, The Brooklyn Cook


Calories: 795kcalCarbohydrates: 102gProtein: 57gFat: 18gSaturated Fat: 6gTrans Fat: 1gCholesterol: 197mgSodium: 611mgPotassium: 1548mgFiber: 8gSugar: 15gVitamin A: 3084IUVitamin C: 22mgCalcium: 166mgIron: 8mg
Keyword Shredded Beef Ragu with Pappardelle
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