Description
Slow Cooker Beef Ragu with Pappardelle is a warm, comforting Italian-inspired meal featuring tender slow-cooked beef simmered in a rich tomato sauce with aromatic herbs and red wine. Paired with wide, silky pappardelle noodles, this hands-off recipe delivers deep, comforting flavors with minimal effort—perfect for cozy weeknight dinners.
Ingredients
Scale
Beef and Aromatics
- 2.5 to 3 pounds beef chuck roast, trimmed and cut into large chunks
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 2 tablespoons olive oil
Liquid and Seasonings
- 1 can (28 ounces) crushed tomatoes
- 1 cup dry red wine
- 1 cup beef broth
- 2 sprigs fresh rosemary (or 1 teaspoon dried)
- 2 sprigs fresh thyme (or 1 teaspoon dried)
- 1 bay leaf
- Salt and freshly ground black pepper, to taste
- Pinch of sugar (optional, to balance acidity)
Pasta and Garnish
- 12 ounces pappardelle pasta (or tagliatelle, rigatoni)
- Freshly grated Parmesan cheese, for serving
- Chopped fresh parsley or basil, for garnish (optional)
Instructions
- Preparing the Beef: Trim 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.
- Searing the Meat: Heat olive oil in a heavy skillet over medium-high heat. Sear the beef chunks until browned on all sides, about 3-4 minutes per side. This adds depth through caramelization and keeps the ragu rich and savory. Remove and set aside.
- Sautéing Aromatics: In the same skillet, add diced onion, garlic, carrots, and celery. Sauté until the vegetables are soft and fragrant, about 5-7 minutes, building a flavorful base that balances the tomato’s acidity.
- Combining Ingredients in the Slow Cooker: Transfer the seared beef and sautéed vegetables to the slow cooker. Add crushed tomatoes, red wine, beef broth, rosemary, thyme, and bay leaf. Stir gently to combine all ingredients.
- Slow Cooking: Cover and cook on low for 7 to 8 hours, or on high for about 4 hours, until the beef is fork-tender and the sauce has thickened to a rich consistency.
- Finishing Touches: Shred the beef directly in the slow cooker using two forks, then stir to incorporate with the sauce. Adjust seasoning with salt, pepper, and a pinch of sugar if needed. Meanwhile, cook pappardelle pasta according to package instructions until al dente. Optionally reserve some pasta cooking water.
- Serving: Toss the cooked pasta with the ragu sauce, adding reserved pasta water if desired to help the sauce cling. Serve topped with freshly grated Parmesan cheese and chopped parsley or basil for a fresh contrast.
Notes
- Use quality beef chuck roast for best marbling, tenderness, and flavor.
- Don’t skip searing meat and vegetables; it develops complex flavors.
- Cook slow and low to achieve melt-in-your-mouth beef texture.
- Add a small pinch of sugar if the tomato sauce tastes too acidic after cooking.
- Reserve pasta water to help the sauce stick to noodles perfectly.
- Substitute beef with pork shoulder for a sweeter taste or lentils and mushrooms for a vegetarian version.
- For gluten-free, swap pappardelle with gluten-free pasta and ensure broth and tomatoes are gluten-free.
- Prep Time: 20 minutes
- Cook Time: 7-8 hours (low) or 4 hours (high)
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving (approximate)
- Calories: 550
- Sugar: 7g
- Sodium: 550mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 38g
- Cholesterol: 110mg