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Slow Cooker Beef Ragu with Pappardelle

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A soul-warming, easy slow cooker beef ragu served over wide, flat pappardelle noodles. This comforting meal features tender beef simmered in a rich tomato sauce, perfect for busy days and cozy dinners.

Ingredients

Scale
  • 2 pounds beef chuck roast, cut into large chunks
  • 2 tablespoons olive oil
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
  • 2 medium carrots, diced
  • 2 celery stalks, diced
  • 1 can (28 oz) crushed tomatoes
  • 1 cup beef broth or stock
  • 1/2 cup dry red wine (optional)
  • 2 tablespoons tomato paste
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon red pepper flakes (optional)
  • Salt and freshly ground black pepper, to taste
  • Fresh parsley, chopped (for garnish)
  • 12 ounces dried pappardelle pasta
  • Salted water for boiling pasta

Instructions

  1. Pat the beef chunks dry with paper towels and season generously with salt and black pepper.
  2. Heat olive oil in a large skillet over medium-high heat. Brown the beef on all sides in batches, about 3-4 minutes per batch. Transfer browned beef to the slow cooker.
  3. In the same skillet, sauté onions, carrots, and celery until softened, about 5-7 minutes. Add garlic and cook for another minute.
  4. Pour in the red wine (if using) to deglaze the pan, scraping up browned bits. Simmer for 2-3 minutes to reduce slightly.
  5. Transfer the sautéed vegetables and wine mixture to the slow cooker. Add crushed tomatoes, tomato paste, beef broth, oregano, basil, and red pepper flakes. Stir to combine.
  6. Cover and cook on low for 6-8 hours or on high for 4-5 hours until beef is tender and shreds easily.
  7. Remove some beef chunks and shred with two forks. Return shredded beef to the sauce and stir. Adjust salt and pepper to taste.
  8. Bring a large pot of salted water to a boil. Cook pappardelle according to package instructions (7-9 minutes) until al dente. Drain well.
  9. Serve pappardelle topped with generous amounts of beef ragu and sprinkle with fresh parsley. Optionally add grated Parmesan or Pecorino Romano.

Notes

Browning the beef before slow cooking adds deep flavor. Adjust seasoning after shredding beef. If sauce is too thin near the end, cook uncovered on high for 30 minutes to thicken. For gluten-free, substitute pasta with gluten-free or rice noodles. Ground turkey or chicken can replace beef with shorter cooking time.

Nutrition

Keywords: slow cooker beef ragu, pappardelle, comfort food, easy dinner, beef chuck roast, slow cooked sauce, Italian pasta recipe

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