Comments on: Slow Cooked Shredded Beef Ragu Pasta

By: Samira Beckett

Samira Beckett — Tue, 24 Oct 2023 13:22:48 +0000

Do you need a casserole dish for this recipe?

By: Diana S

Diana S — Sat, 21 Oct 2023 23:20:37 +0000

This was a hit for a dreary Saturday evening. The chuck took longer than the 2-hrs to cook so just kept adjusting the heat til it was tender enough to shred and by then the sauce had reduced to a richly delicious elixir! Topped with parmesan cheese and a swirl of EVOO, and with the pappardelle, it was a master stroke. Will make again. Thanks Nagi for sharing yet another winner.

By: Lora

Lora — Thu, 12 Oct 2023 17:53:00 +0000

In reply to Lora.

For leftovers I added a couple spoonfuls of white beans I had previously cooked up. So good.

By: Lora

Lora — Wed, 11 Oct 2023 04:28:35 +0000

I made this with lamb shank meat. I made it a day ahead, adding a parm rind to the simmering sauce. Separated the meat from the sauce, and removed the fat from the cooled sauce. I pureed the sauce and reheated it, added broken lasagna noodles since I couldn’t find pappardelle for some reason. Chopped parsley and lemon rind topped it off and cut the richness.
Sounds complicated, but it’s easy, especially when broken up into two days. I’ll make it again.