Go Back Email Link
pasta with beef ragu in white bowl, white background, herbs and garlic

Fall-Apart Beef Shin Ragu with Pappardelle

This Fall-Apart Beef Shin Ragu with Pappardelle is the ultimate comfort food project. Tough beef shin transforms during a long, slow braise into unbelievably tender shreds, enriching a rich, complex sauce of tomatoes, red wine, and herbs. Tossed with wide pappardelle pasta, it's a hearty, showstopping meal worth the wait.
Print Recipe Pin Recipe
Prep Time:20 minutes
Cook Time:3 hours 45 minutes
Course: Dinner
Cuisine: Italian
Keyword: Beef shin ragu, homemade Italian beef ragu, pappardelle with beef ragu, slow cooked ragu, tender beef pasta
Servings: 6
Author: Kate Brodhurst

Equipment

  • Dutch Oven (for beef)
  • Large saucepan (for pasta)

Ingredients

BEEF RAGU

  • 2 tablespoons olive oil, divided
  • 1kg gravy beef whole shin
  • 30g butter
  • 1 onion, finely diced
  • 2 stalks celery, finely diced
  • 2 carrots, finely diced
  • 4 cloves garlic, finely diced
  • 2 tablespoons chopped fresh oregano leaves
  • 1 bay leaf
  • 2 anchovies in oil, drained
  • 2 tablespoons tomato paste
  • 1 cup red wine
  • 800g can finely diced tomatoes
  • 3 cups prepared beef stock
  • 1-2 teaspoons caster sugar
  • 500g dried pappardelle pasta

TO SERVE (Optional)

  • Grated parmesan cheese
  • Fresh parsley or basil leaves, to garnish

Instructions

sear the beef

  • Preheat oven to 150°C (130°C fan). Generously season the beef shin with salt and pepper. Heat oil in a Dutch oven and brown the beef well on all sides. Set aside.

cook the soffritto

  • In the same pot, melt butter with more oil. Add diced onion, celery, and carrot with a pinch of salt. Cook for 7-10 mins until soft.

build the base

  • Stir in garlic, oregano, and bay leaf. Add anchovies and tomato paste, cooking for 2 mins. Pour in red wine to deglaze, scraping up browned bits.

braise

  • Return the beef to the pot (along with any juices). Add diced tomatoes and beef stock. Bring to a simmer, cover, and transfer to the oven. Braise for 3-3.5 hours, stirring once or twice, until beef is fork-tender.

shred and reduce

  • Remove beef and allow to cool slightly. Shred with forks, and set aside. Meanwhile, simmer the sauce on the stovetop for 10-15 mins to reduce and thicken slightly.

finish

  • Return shredded beef to the sauce. Season with salt, pepper, and sugar to taste.

serve

  • Cook pappardelle according to package directions (saving a little of the pasta water to thin the sauce if required). Toss pasta directly into the ragu sauce until well coated. Serve with Parmesan and fresh herbs.

Notes

  1. COOKS NOTES:
    Oven Temps:     Oven temperatures are for conventional, if using fan-forced (convection), reduce the temperature by 20˚C.
    Measurements: We use Australian tablespoons and cups: 1 teaspoon = 5 ml, 1 tablespoon = 20 ml & 1 cup =  250 ml.
    Herbs: All herbs are fresh (unless specified) and cups are lightly packed.
    Vegetables: All vegetables are medium size and peeled, unless specified.
    Eggs: We use extra-large size and eggs are 55-60 g each, unless specified.
  2. Beef Cuts: 
    Beef shin (whole gravy beef shin) is ideal. Chuck steak (cut into chunks) or osso buco are great substitutes; check for tenderness after 2 hours.
  3. Anchovies: 
    They melt in and add incredible umami depth. If omitting, a dash of Worcestershire sauce is a good substitute.
  4. Wine: 
    Use a dry red like Merlot or Cabernet Sauvignon.
  5. Tomatoes & Sugar: 
    Quality diced tomatoes (like Mutti) are less acidic. Cheaper brands may need an extra teaspoon of sugar to balance the sauce.
  6. Make Ahead & Freeze: 
    The ragu tastes even better the next day. Cool completely and store in the fridge for up to 4 days or freeze for 3 months.