Looking for a hearty meal to accompany our new Shiraz? It’s hard to go past this favourite family recipe of slow cooked shredded beef ragu pasta. Hard to go past on a cold winters night!



1.2kg chuck beef or other slow cooking beef cut, cut into equal 4 pieces
1 tbsp salt
Black pepper
3 tbsp olive oil
3 cloves garlic, minced
1 onion, diced
1 cup carrots, diced
1 cup celery, diced
800g crushed canned tomatoes
3 tbsp tomato paste
2 beef stock cubes, crumbled
250ml Holm Oak Shiraz
375 ml water
3/4 tsp dried thyme or 3 sprigs fresh thyme
3 dried bay leaves
Extra salt and pepper, to taste

To Serve
500g dried pappardelle, or other pasta of choice
Freshly grated parmesan cheese or parmigiano reggiano
Fresh parsley, finely chopped



Pat beef dry and sprinkle with salt and pepper.

Heat 1 tbsp olive oil over high heat in a heavy based pot. Add beef and sear each piece on all sides until browned (around 3 minutes in total), then remove onto a plate.

Turn stove down to medium low and add remaining 2 tbsp of olive oil.

Add garlic and onion and sauté for 2 minutes. Then add the carrots and celery and sauté slowly for 5 minutes.

Add remaining Ragu ingredients (except extra salt and pepper) and return the beef to the pot (add the juices too). Turn the stove up and bring it to a simmer, then turn it down to low. Cover the pot and let it cook for 2 hours or until beef is tender enough to shred.

Remove beef then coarsely shred with 2 forks. Return beef to the pot. Simmer for 30 minutes until sauce is reduced and thickened – beef will soften slightly more during this step.

Do a taste test and adjust the seasoning to your taste with salt and pepper. ALSO add a little but of sugar (1/2 tsp at a time!) if it is a bit sour for your taste. Place the lid on and set aside until ready to serve (it’s even better the next day and freezes well for months!).

To Serve

Bring a very large pot of water with 1 tbsp of salt to the boil.

Add pasta and cook for 1 minute less than the recommended cooking time as per the packet instructions.

Meanwhile, place 5 cups of the Ragu in a very large fry pan, dutch oven or use 2 normal size fry pans. Heat over high heat while the pasta is cooking.

When the pasta is ready, transfer it directly from the pot into the fry pan using tongs.

Add 3/4 cup of pasta water into the fry pan.

Gently toss the pasta (I use 2 wooden spoons) for 1 to 2 minutes, until the sauce water evaporates and leaves you with a thick Ragu sauce that coats the pasta.

Yell for your family to sit down at the dinner table because you need to serve it immediately!

Serve with plenty of freshly grated parmesan, or even better, with parmigiano reggiano.

Recipe and Image from Recipe Tin Eats

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