Easy pulled beef ragu

Easy pulled beef ragu

  • 1
  • 2
  • 3
  • 4
  • 5
(12 ratings)

Prep: 20 mins Cook: 4 hrs


8 (or 2 meals for 4)

A low-and-slow cooking dish that works a treat when you don’t have time to watch a pot. Add this rich sauce and tender shredded beef to your favourite pasta

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal543
  • fat18g
  • saturates6g
  • carbs54g
  • sugars10g
  • fibre6g
  • protein32g
  • salt0.1g
Save to My Good Food
Please sign in or register to save recipes.


  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1kg boneless beef brisket
  • 2 onions, finely chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 4 garlic cloves, finely chopped
  • 5 carrots, thickly sliced



    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 250ml red wine
  • 2 x 400g cans chopped tomatoes
  • 2 tbsp tomato purée
  • 4 bay leaves
  • 450g large pasta shapes (such as paccheri, rigate or rigatoni)



    Pasta is the Italian name for Italy's version of a basic foodstuff which is made in many…

  • large handful basil leaves, to serve
  • grated parmesan, to serve



    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…


  1. Heat oven to 150C/130C fan/gas 2. Heat 1 tbsp oil in a flameproof casserole dish and brown the beef all over. Take the beef out of the dish, add the remaining oil and gently cook the onions and garlic for 10 mins until softened.

  2. Add the browned beef back to the dish with the carrots, red wine, tomatoes, tomato purée and bay leaves. Cover with foil and a lid, and slowly cook for 3 - 3 1/2 hrs or until the meat falls apart. Check on it a couple of times, turning the beef over and giving it a good stir to make sure it’s coated in the sauce.

  3. Cook the pasta following pack instructions, then drain. Shred the beef – it should just fall apart when you touch it with a fork – then spoon the beef and tomato sauce over the pasta. Scatter with basil and Parmesan before serving.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
12th Jun, 2019
I made this last week & instead of cooking this in the oven i decided to brown the onions garlic & carrots on the hob & seal the meat before placing all the ingredients into my slow cooker on Low ! It went on at 9am & was ready at 8.30pm so it did take 11 hours to fall apart & was delicous for the following nights meal. Very versatile too - we had this with baby potatoes & green veg but would be lovely with pasta too!
Charlotte Kane-Belcher's picture
Charlotte Kane-...
12th Nov, 2018
Really loved this dish. I cooked it in my slow cooker for about 6 hours. Should have done it earlier and left on low all day. Would do again. Maybe next time add some more herbs to make it even nicer.
22nd Mar, 2018
Disappointing - I was really looking forward to trying this but it did not live up to expectations and was not worth the effort. Perfectly edible, but lacking any depth of flavour. Meat didn’t fall apart as I’d have thought it would. I wouldn’t bother making this again.
20th Sep, 2019
This sounds lovely, but do you need to take the foil off and/or reduce the sauce a bit? It sounds as though it could be a bit runny....MTIA!
goodfoodteam's picture
21st Sep, 2019
Thanks for your question. We didn't take the foil off in our testing in order to retain the moisture and we found the consistency worked out well. You take the beef out, shred it and then spoon over as much sauce as you like. You can reduce the sauce once the meat has been taken out if you prefer a thicker consistency.
Alex Clark's picture
Alex Clark
4th Dec, 2018
3 1/2 hours wasn't long enough to make the beef tender and shred. I recommend cooking for 6 hours.
Want to receive regular food and recipe web notifications from us?