• Serves 4
  • 20 mins prep
  • 8 hrs, 20 mins cook

Pappardelle with slow-cooked beef ragu

Triple tested. For your success every time.

There is nothing more comforting than slow-cooked beef, swimming in a rich sauce, tossed through pasta. Indulge your inner foodie tonight with this delicious dinner.


Pappardelle with slow-cooked beef ragu

  • 2 tbsp extra virgin olive oil
  • 1 large (200g) brown onion, chopped finely
  • 6 drained anchovy fillets, chopped
  • 3 cloves garlic, chopped finely
  • 1 tbsp tomato paste
  • 1/2 cup (125ml) dry red wine
  • 400 g can chopped tomatoes
  • 1 tbsp fresh thyme leaves
  • 1 fresh bay leaf
  • 1 kg gravy (shin) beef, cut into 5cm pieces
  • 500 g pappardelle pasta
  • fresh thyme or basil, to serve


Pappardelle with slow-cooked beef ragu

  1. Heat oil in a large frying pan over high heat. Cook onion, stirring, until softened. Add anchovy and garlic; cook about 1 minute or until fragrant. Stir in tomato paste then wine; bring to the boil. Boil, uncovered, for about 3 minutes or until reduced. Stir in undrained tomatoes and herbs.
  2. Transfer mixture to a 4.5-litre (18-cup) slow cooker with beef; mix well. Cook, covered, on low for 6-8 hours, or until beef is very tender.
  3. Discard bay leaf. Remove beef from cooker; shred meat coarsely. Return beef to cooker and stir though sauce. Season to taste with salt and freshly ground black pepper.
  4. Cook pasta in a large saucepan of well-salted boiling water until just tender. Reserve 1/2 cup (125ml) of the cooking water. Drain pasta. Return pasta to pan, toss through the beef ragu and the reserved cooking water if needed.
  5. Serve pasta with fresh thyme or basil, if desired.
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