Slow Cooker Beef Ragu Pappardelle (Printable Version)

Tender beef slow-cooked in savory tomato sauce over silky pappardelle pasta

# What You Need:

→ Beef

01 - 2 lbs beef chuck roast, trimmed and cut into large chunks
02 - 1 tsp salt
03 - ½ tsp freshly ground black pepper

→ Vegetables

04 - 1 large yellow onion, finely chopped
05 - 2 medium carrots, peeled and diced
06 - 2 celery stalks, diced
07 - 4 cloves garlic, minced

→ Sauce & Seasonings

08 - 2 tbsp tomato paste
09 - 1 can (28 oz) crushed tomatoes
10 - 1 cup dry red wine
11 - 1 cup beef broth
12 - 2 tsp dried oregano
13 - 1 tsp dried thyme
14 - 2 bay leaves
15 - ½ tsp red pepper flakes

→ Pasta & Garnish

16 - 1 lb pappardelle pasta
17 - ¼ cup fresh Italian parsley, chopped
18 - Freshly grated Parmesan cheese, for serving

# How to Make It:

01 - Generously season beef chunks with salt and pepper on all sides.
02 - Heat a large skillet over medium-high heat. Sear beef chunks on all sides until deeply browned, about 3-4 minutes per side. Transfer browned beef to the slow cooker.
03 - In the same skillet, add onion, carrots, and celery. Sauté for 4-5 minutes until vegetables soften and begin to caramelize. Add minced garlic and cook for 1 minute until fragrant.
04 - Stir tomato paste into the vegetables and cook for 1 minute to deepen flavor. Pour in red wine, scraping up browned bits from the pan bottom. Simmer for 2 minutes until slightly reduced.
05 - Transfer vegetable mixture to the slow cooker with the beef. Add crushed tomatoes, beef broth, oregano, thyme, bay leaves, and red pepper flakes. Stir everything together until well combined.
06 - Cover and cook on low setting for 8 hours, or on high for 4-5 hours. The beef is done when it easily shreds with a fork.
07 - Remove and discard bay leaves. Using two forks, shred the beef directly in the sauce. Stir thoroughly to distribute the shredded meat throughout the ragu. Taste and adjust seasoning with additional salt and pepper if needed.
08 - Bring a large pot of salted water to boil. Cook pappardelle according to package directions until al dente. Drain, reserving a small amount of pasta water, and toss the pasta with a ladle of the ragu sauce.
09 - Portion sauced pasta onto plates or shallow bowls. Top generously with beef ragu. Garnish with chopped fresh parsley and a generous dusting of grated Parmesan cheese.

# Expert Tips:

01 -
  • The beef becomes so tender it falls apart at the mere sight of a fork, creating those luxurious shredded bits that cling to every strand of pasta
  • Your whole house will smell like an Italian trattoria all day long, which is basically free aromatherapy
  • This makes enough for dinner tonight plus lunch tomorrow, and the flavors only get better with time
02 -
  • Pat the beef completely dry before seasoning, otherwise it will steam instead of sear and you'll miss out on all that browning flavor
  • Don't rush the searing step, those browned bits are essentially free flavor that you cannot add later
  • The sauce might look thin at first but it will thicken beautifully as the beef breaks down and releases its natural gelatin
03 -
  • Add a splash of heavy cream at the very end for ultra-luxurious results
  • If the sauce is too thick, add a splash of pasta water rather than more broth

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