Slow Cooker Beef Ragu Pappardelle

The smell of this ragu simmering away takes me back to a tiny apartment kitchen where my landlord, an Italian grandmother, caught me making dinner. She shook her head at my jarred sauce and showed me how patience transforms simple ingredients into something extraordinary. Now I set up the slow cooker before leaving for work, knowing magic happens while I'm gone.

I made this for a snow day gathering last winter, and my friend Marco literally stood over the slow cooker with a spoon, sneaking tastes every time he walked past. The way he closed his eyes and said 'this tastes like Sunday' convinced me this recipe needed to be in regular rotation.

Ingredients

• Beef chuck roast: Chuck has the perfect marbling for long slow cooking, breaking down into succulent shreds that melt in your mouth
• Salt and black pepper: Generous seasoning upfront is crucial because the beef will absorb flavors over 8 hours
• Yellow onion, carrots, celery: This classic soffritto base builds the foundation of deep savory flavor
• Garlic: Minced fresh garlic adds that aromatic punch that dried garlic simply cannot replicate
• Tomato paste: Concentrates the tomato flavor and adds rich umami depth to the sauce
• Crushed tomatoes: Look for San Marzano if you can find them, they're sweeter and less acidic
• Dry red wine: The acidity cuts through the rich beef while adding complexity, any drinkable red works here
• Beef broth: Homemade is best but store-bought works fine, just avoid the super salty ones
• Dried oregano and thyme: These earthy herbs become fragrant and floral during the long cooking time
• Bay leaves: Dont skip these, they add a subtle herbal backbone that makes the sauce taste professionally made
• Red pepper flakes: Just a whisper of heat that makes the rich flavors pop without overwhelming
• Pappardelle pasta: These wide ribbons are perfect for catching every shred of beef and drop of sauce
• Fresh Italian parsley: Brightens up all those rich flavors and adds a fresh finish
• Parmesan cheese: The salty nutty finish that ties everything together

Instructions

Season and sear the beef:

Sprinkle salt and pepper all over the beef chunks, then get your skillet ripping hot before adding the meat. Sear until deeply browned on all sides, creating those flavorful caramelized bits that make the sauce extraordinary.

Build the flavor base:

In the same skillet, cook your vegetables until they're soft and fragrant, then add garlic just until it's fragrant. Stir in the tomato paste and let it cook for a minute, which deepens its color and flavor significantly.

Deglaze with wine:

Pour in the red wine and use your wooden spoon to scrape up all those gorgeous browned bits from the bottom of the pan. Let it simmer for a couple minutes so the alcohol cooks off and the wine reduces slightly.

Start the slow cooker magic:

Transfer everything to your slow cooker and add the tomatoes, broth, herbs, and bay leaves. Give it a good stir, set it to low, and walk away for 8 hours while it transforms into something incredible.

Shred and finish:

Remove the bay leaves, then use two forks to shred the beef right in the cooker. Stir everything together, taste for seasoning, and let it hang out on warm while you cook the pasta.

Bring it all together:

Cook the pappardelle until just shy of al dente, then toss it with some of that glorious sauce before serving. Top with parsley, Parmesan, and watch everyone's eyes light up.

Pin Recipe

My sister called me in tears after her first attempt, claiming she'd ruined dinner because the sauce seemed too watery after 4 hours. I told her to trust the process, and when she called back four hours later, she admitted it was the best thing she'd ever made.

Make It Your Own

Short ribs or brisket work beautifully if you want to splurge a little. I've even used pork shoulder when beef was crazy expensive, and while it's different, it's still absolutely delicious. Just keep in mind that fattier cuts will need you to skim some oil before serving.

The Pasta Matters

Pappardelle is traditional because those wide noodles can handle a hearty ragu, but tagliatelle or fettuccine are perfectly acceptable substitutes. Fresh pasta is a luxury that takes this over the top, but quality dried pasta works wonderfully too. Always save some pasta water before draining, that starchy liquid is a secret weapon for silky sauce.

Serving Suggestions

A simple green salad with bright vinaigrette cuts through the richness beautifully. Crusty bread is non-negotiable for sopping up every last drop of sauce. A medium-bodied red wine like Chianti or Barbera pairs perfectly with the deep flavors.

• Let the ragu rest for 15 minutes before serving for the best texture
• Grate your Parmesan fresh, the pre-grated stuff just doesn't melt the same way
• This freezes beautifully for up to 3 months, so double the batch and thank yourself later

Pin Recipe

There's something deeply satisfying about a meal that takes care of itself while you go about your day. This ragu is comfort food at its finest, the kind of dish that brings people back to the table again and again.

Recipe FAQs

→ What cut of beef works best for ragu?

Beef chuck roast is ideal due to its marbling and connective tissue that breaks down during slow cooking, creating tender, succulent meat. Short rib or brisket are excellent alternatives with similar results.

→ Can I make this without a slow cooker?

Yes. Braise in a Dutch oven at 325°F (165°C) for 3-4 hours, covered, until beef is fork-tender. Check occasionally and add liquid if needed to prevent drying.

→ Why do I need to sear the beef first?

Searing creates a flavorful brown crust through the Maillard reaction, adding depth and richness to the final sauce. Don't skip this step—it's where much of the deep flavor develops.

→ What pasta pairs best with beef ragu?

Wide ribbon noodles like pappardelle, tagliatelle, or fettuccine are traditional choices. Their broad surface area holds the thick meat sauce beautifully, ensuring every bite is coated.

→ Can I freeze the leftover ragu?

Absolutely. Cool completely, then store in airtight containers for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop, adding splash of broth or wine if needed.

→ What wine should I use in the sauce?

A dry Italian red like Chianti, Barbera, or Sangiovese works beautifully. Choose something you'd enjoy drinking, as its flavor will concentrate during cooking. Avoid overly tannic wines.