Slow Cooker Beef Ragu (Printable Version)

Tender beef and rich tomato sauce gently cooked, served over wide pappardelle ribbons with fresh herbs and cheese.

# What You Need:

→ Beef

01 - 2.5 lbs beef chuck roast, cut into large chunks
02 - 1 tsp salt
03 - 1/2 tsp freshly ground black pepper

→ Vegetables & Aromatics

04 - 2 tbsp olive oil
05 - 1 large yellow onion, finely chopped
06 - 2 carrots, peeled and diced
07 - 2 celery stalks, diced
08 - 4 garlic cloves, minced

→ Sauce

09 - 2 tbsp tomato paste
10 - 28 oz canned crushed tomatoes
11 - 1 cup dry red wine
12 - 1 tsp dried oregano
13 - 1 tsp dried basil
14 - 2 bay leaves
15 - 1/2 tsp crushed red pepper flakes (optional)
16 - 1 tsp sugar
17 - 1/4 cup whole milk

→ Pasta & Garnish

18 - 1 lb pappardelle pasta
19 - Freshly grated Parmesan cheese, for serving
20 - Fresh basil or parsley, for garnish

# How to Make It:

01 - Generously season beef chunks with salt and freshly ground black pepper.
02 - Heat olive oil in a large skillet over medium-high heat and sear beef on all sides until deeply browned, about 2 to 3 minutes per side. Transfer beef to the slow cooker.
03 - In the same skillet, add chopped onion, diced carrots, and celery. Cook until softened, approximately 5 minutes. Add minced garlic and sauté one additional minute. Stir in tomato paste and cook for 1 minute to enhance flavor.
04 - Transfer the sautéed vegetables to the slow cooker. Add crushed tomatoes, red wine, dried oregano, dried basil, bay leaves, crushed red pepper flakes if using, and sugar. Stir to combine thoroughly.
05 - Cover and cook on LOW for 8 hours or on HIGH for 4 to 5 hours until the beef is tender and easily shreds with a fork.
06 - Remove bay leaves. Shred the beef directly in the slow cooker using two forks. Stir in whole milk and adjust seasoning to taste.
07 - Cook pappardelle pasta according to package directions until al dente. Drain well.
08 - Divide pasta onto serving plates and spoon the beef ragu on top. Garnish with freshly grated Parmesan cheese and fresh herbs such as basil or parsley.

# Expert Tips:

01 -
  • The slow cooker does all the heavy lifting while you live your life.
  • The beef becomes so tender it practically dissolves into the sauce.
  • It tastes even better the next day, which means leftovers are a gift.
  • One pot of ragu feeds a crowd without any fuss or last minute panic.
02 -
  • Don't skip the searing step, that browned crust is where half the flavor lives.
  • If your slow cooker runs hot, check the beef after 6 hours so it doesn't dry out.
  • Always remove the bay leaves before shredding, biting into one is not a pleasant surprise.
  • Stir in the milk at the very end or it can curdle if added too early.
03 -
  • Use a good quality red wine, it doesn't have to be expensive but it should be something you'd drink.
  • If the sauce looks too thick after cooking, stir in a splash of pasta water to loosen it up.
  • For an even richer ragu, add a Parmesan rind to the slow cooker and remove it before serving.
  • Let the beef rest in the sauce for 10 minutes after shredding so it soaks up even more flavor.

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