Slow Cooker Beef Ragu with Pappardelle (Printable)
Rich Italian beef ragu slow-cooked until fall-apart tender, served atop silky pappardelle pasta for an authentic comfort meal.
# What You’ll Need:
→ Beef
01 - 2.5 lbs beef chuck roast, trimmed and cut into large chunks
02 - Salt and freshly ground black pepper, to taste
→ Vegetables
03 - 1 large yellow onion, finely chopped
04 - 2 carrots, peeled and diced
05 - 2 celery stalks, diced
06 - 4 cloves garlic, minced
→ Canned & Pantry
07 - 2 tbsp tomato paste
08 - 1 can (28 oz) crushed tomatoes
09 - 1 cup beef broth
10 - 1/2 cup dry red wine
11 - 2 bay leaves
12 - 1 tsp dried oregano
13 - 1 tsp dried thyme
14 - 1/2 tsp crushed red pepper flakes (optional)
→ Pasta
15 - 1 lb pappardelle pasta
→ To Serve
16 - 1/2 cup freshly grated Parmesan cheese
17 - Fresh basil or parsley, chopped (optional)
# How To Make It:
01 - Season beef chunks generously with salt and freshly ground black pepper
02 - In a large skillet over medium-high heat, sear beef on all sides until browned, approximately 2-3 minutes per side. Transfer to slow cooker
03 - In the same skillet, add onion, carrot, and celery. Sauté for 4-5 minutes until softened. Add garlic and tomato paste; cook for 1 minute longer
04 - Transfer vegetables to slow cooker. Add crushed tomatoes, beef broth, red wine, bay leaves, oregano, thyme, and red pepper flakes. Stir to combine
05 - Cover and cook on low setting for 8 hours, or until beef is fall-apart tender
06 - Discard bay leaves. Shred beef with two forks directly in slow cooker and stir to combine with sauce
07 - About 20 minutes before serving, cook pappardelle according to package instructions until al dente. Drain thoroughly
08 - Toss pasta with ragu or serve ragu spooned over pasta. Top with grated Parmesan and fresh herbs as desired
# Expert Advice:
01 -
- The slow cooker does all the heavy lifting, transforming an affordable cut of beef into something that tastes like youve been cooking all day while youve actually been doing anything but.
- The sauce develops such incredible depth that even my Italian neighbor asks for the recipe, which I consider the highest form of culinary compliment.
02 -
- Never skip the searing step, as I once did when in a rush, only to end up with a sauce that lacked that crucial depth and looked distressingly pallid.
- If your sauce seems too watery after cooking, remove the lid for the last 30 minutes to let it reduce naturally, which concentrates flavors better than cornstarch ever could.
03 -
- A splash of the starchy pasta cooking water stirred into the final dish creates a silky liaison between the sauce and pasta that professional chefs swear by.
- For the ultimate finishing touch, try stirring in a small pat of butter just before serving to create a velvety sheen and richness that elevates this humble dish to restaurant quality.