Slow Cooked Shredded Beef Ragu Pasta

The couple of reviewers indicating it's bland have me confused... the recipe only seasons the beef before searing, and you "season to taste" the rest of it afterwards (so it isn't super salty after cooking down). Season to taste! Your taste! It wasn't bland whatsoever. If you don't add salt and pepper when the recipes says to, there won't be any in there, and you can hardly be surprised!

no real changes made other than making a smaller batch so didn't have to cook it quite as long, and using high fibre fusilloni! really good :) gonna get some egg pasta for next time though

I added mushrooms with it. I think it makes it taste heaps better.

Will not make ita again, bland

Absolutely Lush. I make 2kilos and freeze this down in portions for a quick delicious dinner. I bling it up a little with aged balsamic vinegar a little honey to balance. Porcini powder or miso sometimes, extra wine etc. to get a deeper richer Ragu. Make the day before for best results, ensure it tastes nice by tweaking the flavours and it will be even better than when you left it when you serve it.

A lot of work and the result was bland. Followed recipe exactly. Needs more flavor for us - was disappointed.

This took some work but was well worth it! Made in the instant pot and didn’t use any pasta water. After shredding the beef, simmered for about 30 mins and used all the sauce on the fettuccini.

Definitely need the recommended amount of sauce to pasta (even though it looks like heaps), otherwise it's dry. Can cook gnocchi in the ragu. To 2 cups of ragu add 1 cup of beef stock, bring to boil, add 500g gnocchi and cook for 5mins. Season and serve with extra parmesan cheese.

This was so delicious! I made it in the instant pot and I used an immersion blender on the sauce while I pulled the beef into pieces. I also couldn't find pappardelle pasta anywhere, penne pasta was my substitute.

Cooked meat in pressure cooker for half the time, it came out wonderful.

So easy to make and very tasty

Made in slow cooker. Good for tough cheap meat. Added sauteed mushrooms to the soffrito.

Super super good! Didn't realize I ran out of onions at home so put in extra celery instead but still it was great!! Pappardelle made it excellent!! Had to put in more sugar though as it was a bit sour but overall 8/10

Very good. I under-salted, as I tend to do, but once we fixed that it was lovely.

It was good

Hands down the best ragu recipe I’ve come across. Simple to make, and so enjoyable to slow cook on a Saturday evening, and serve with a glass of red!

Go to beef ragu recipe. I also sub out the chuck beef tender for standard stewing steak if I want to make slightly cheaper and it is still beautifuI. If I have mushrooms in the fridge, I add into the sofrito and adds a great meatiness to the ragu plus bulks the recipe out so it goes further. I usually serve it with fresh gnocchi or a mash and it is beautiful. Freezes beautifully.

Absolutely amazing, one of my favourite recipes ever. Took around 6 hours in the slow cooker, worth every second.

almost cried when I tasted it as I couldn't believe I'd made something so beautiful XD 40 mins in the pressure cooker saved lots of time too!