Slow Cooker Beef Ragu with Pappardelle

If you’re craving a meal that feels like a warm, comforting hug at the end of a busy day, this Slow Cooker Beef Ragu with Pappardelle recipe is exactly what you need. Slow-cooked to tender perfection, the beef ragu simmers with rich tomatoes, aromatic herbs, and a touch of red wine, creating a sauce that’s deeply flavorful without any fuss. Paired with wide, silky pappardelle noodles, this dish is an effortless way to bring Italian-inspired comfort to your dinner table.

Why You’ll Love This Recipe

• Hands-off cooking: Just set it and forget it in the slow cooker while busy hands take care of other tasks.
• Rich, deep flavors: Slow cooking enhances the beef’s taste and melds it perfectly with herbs and tomatoes.
• Perfectly tender beef: The meat falls apart easily, making every bite melt in your mouth.
• Simple ingredients: Uses pantry staples and minimal prep for weeknight ease.
• Comfort food classic: It’s a go-to meal that feels cozy and indulgent without being complicated.

Ingredients You’ll Need

This Slow Cooker Beef Ragu with Pappardelle recipe shines because of its simple yet essential ingredients, each adding a layer of flavor, texture, and color that builds a satisfying dish.

• Beef chuck roast: Well-marbled and tender once slow-cooked, it’s the base protein for the ragu.
• Onion and garlic: Classic aromatics that lay a flavorful foundation.
• Canned crushed tomatoes: Provide a rich, tangy base for the sauce’s heartiness and color.
• Carrots and celery: Offer subtle sweetness and great texture contrast in the sauce.
• Red wine: Adds depth and complexity, balancing the acidity of the tomatoes.
• Beef broth: Enhances the savory notes and keeps the sauce moist.
• Fresh herbs (rosemary, thyme, bay leaf): Impart an aromatic lift for a well-rounded flavor profile.
• Pappardelle pasta: Wide noodles that hold onto the luscious ragu sauce beautifully.
• Olive oil and Parmesan cheese: Finish the dish with richness and a subtle nutty touch.

Variations for Slow Cooker Beef Ragu with Pappardelle

Feel free to personalize this recipe according to your pantry, dietary needs, or mood. These variations make it easy to tweak without losing that comforting essence.

• Swap beef for pork: Use pork shoulder for a slightly sweeter, juicy ragu with the same tender texture.
• Make it vegetarian: Replace beef with lentils and mushrooms for a hearty, meat-free version packed with umami.
• Add spicy heat: Stir in crushed red pepper flakes or a diced chili for a gentle kick.
• Use fresh herbs: If you don’t have dried herbs, fresh thyme and rosemary work beautifully and bring vibrant aromas.
• Try different pasta shapes: Rigatoni or tagliatelle can be excellent alternatives if pappardelle is not available.

this …

How to Make Slow Cooker Beef Ragu with Pappardelle

Step 1: Preparing the Beef

Start by trimming excess fat from the beef chuck roast, then cut it into large chunks. This helps the beef cook evenly and absorb all the delicious flavors as it simmers slowly.

Step 2: Searing the Meat

Heat a bit of olive oil in a heavy skillet and sear the beef chunks until browned on all sides. This step adds a wonderful depth of flavor through caramelization and keeps the ragu rich and savory.

Step 3: Sautéing Aromatics

In the same skillet, sauté diced onions, garlic, carrots, and celery until soft and fragrant. These vegetables build the flavorful base that gently sweetens and balances the acidic tomato sauce.

Step 4: Combining Ingredients in the Slow Cooker

Transfer the seared beef and sautéed veggies to your slow cooker. Add crushed tomatoes, red wine, beef broth, and herbs. Give everything a gentle stir to combine before setting the slow cooker on low.

Step 5: Slow Cooking

Cook on low for 7 to 8 hours or on high for about 4 hours until the beef is fork-tender and the sauce is rich and thickened. The slow cooker’s magic transforms this mixture into an irresistible ragu.

Step 6: Finishing Touches

Once cooked, shred the beef directly in the slow cooker with two forks and stir to combine. Adjust seasoning with salt and pepper as needed. Meanwhile, cook your pappardelle pasta according to package instructions, then toss with the ragu.

Pro Tips for Making Slow Cooker Beef Ragu with Pappardelle

• Use quality beef chuck: Its marbling ensures tenderness and flavor after slow cooking.
• Don’t skip searing: Browning meat and veggies adds complex flavors that make all the difference.
• Low and slow is key: Cooking on low heat delivers the best melt-in-your-mouth texture.
• Balance acidity: Add a pinch of sugar if your tomatoes feel too sharp after cooking.
• Reserve pasta water: Stir a little pasta cooking water into the ragu to help it cling perfectly to the noodles.

How to Serve Slow Cooker Beef Ragu with Pappardelle

Garnishes

Finish your Slow Cooker Beef Ragu with Pappardelle with freshly grated Parmesan cheese for a salty, umami boost. Bright chopped parsley or basil adds a fresh contrast that brightens the plate beautifully.

Side Dishes

Serve alongside a crisp green salad tossed with a tangy vinaigrette to cut through the richness. Crusty garlic bread or a warm baguette is perfect for soaking up every last bit of the luscious ragu sauce.

Creative Ways to Present

For a rustic family-style presentation, serve the pappardelle directly on a large platter topped with the beef ragu and vibrant garnishes, letting guests help themselves. You can also layer the ragu and pasta for an elegant plated dish with height and color contrast.

Make Ahead and Storage

Storing Leftovers

Cool leftover Slow Cooker Beef Ragu with Pappardelle promptly and store it in an airtight container in the refrigerator for up to 3 days. The flavors deepen even more overnight, making leftovers incredibly tasty.

Freezing

This ragu freezes beautifully. Portion it out into freezer-safe containers and freeze for up to 3 months. Thaw in the fridge overnight and reheat gently on the stovetop for best results.

Reheating

Reheat leftovers slowly in a saucepan over medium-low heat, adding a splash of water or broth if the sauce has thickened too much. Cook the pasta fresh, or rewarm cooked pappardelle in boiling water for just 1 minute before tossing with your heated ragu.

FAQs

Can I use a different cut of beef for this ragu?

Absolutely! While beef chuck is ideal due to its marbling, you can substitute brisket or short ribs for a similarly tender and flavorful result after slow cooking.

What if I don’t have pappardelle pasta?

No worries! Any wide, flat pasta such as tagliatelle, fettuccine, or even rigatoni will work well to hold the hearty sauce.

Is it possible to make this ragu in a regular pot instead of a slow cooker?

Yes, you can simmer the ragu on the stove over low heat for 3–4 hours, stirring occasionally. It won’t be quite the same “set it and forget it” experience but will still be delicious.

Can I prepare the ragu in advance?

Definitely. In fact, making this ragu a day ahead and refrigerating it overnight enhances the flavors wonderfully.

How can I make this recipe gluten-free?

Simply swap pappardelle with gluten-free pasta, and ensure your broth and canned tomatoes have no gluten additives. The ragu itself is naturally gluten-free.

Final Thoughts

This Slow Cooker Beef Ragu with Pappardelle is the kind of meal that brings people together, filling the kitchen with irresistible aromas and the table with smiles. It’s rich, comforting, and surprisingly easy, making it your new favorite weeknight hero. Try it soon—you’ll wonder how you ever lived without it!

Related Posts

• Duchess Potatoes
• Garlic Herb Butter Ribeye Steak
• Cheesy Au Gratin Potatoes

Print