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Slow Cooker Beef Ragu with Pappardelle: Hearty Italian Comfort Food

A close-up of a bowl of pappardelle pasta topped generously with rich, slow-cooked beef ragu and grated Parmesan cheese.
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Prepare a rich, slow-cooked beef ragu using your slow cooker. This recipe yields incredibly tender, shredded beef in a deep tomato sauce, perfect for serving over pappardelle pasta for a satisfying family meal.

Ingredients

Scale
  • 3 lbs beef chuck roast, cut into large chunks
  • 2 tablespoons olive oil
  • 1 large yellow onion, diced
  • 2 carrots, diced
  • 2 celery ribs, diced
  • 6 cloves garlic, minced
  • 1/2 cup dry red wine (optional)
  • 1 (28 ounce) can crushed tomatoes
  • 1 (15 ounce) can tomato sauce
  • 2 cups low-sodium beef broth
  • 2 teaspoons dried oregano
  • 1 teaspoon dried basil
  • 1 bay leaf
  • Salt and black pepper to taste
  • 1 pound pappardelle pasta
  • Freshly grated Parmesan cheese, for serving

Instructions

  1. Season the beef chunks generously with salt and pepper.
  2. Heat the olive oil in a large skillet over medium-high heat. Brown the beef on all sides in batches, then set the beef aside.
  3. Add the diced onion, carrots, and celery to the same skillet. Cook until softened, about 5 to 7 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
  4. If using red wine, pour it into the skillet and scrape up any browned bits from the bottom. Let the wine reduce by half.
  5. Transfer the browned beef, vegetables, crushed tomatoes, tomato sauce, beef broth, oregano, basil, and bay leaf to your slow cooker.
  6. Cover and cook on low for 7 to 8 hours, or on high for 3 to 4 hours, until the beef is fork-tender.
  7. Remove the beef from the slow cooker and shred it using two forks. Return the shredded beef to the sauce and stir to combine. Remove and discard the bay leaf. Taste and adjust seasoning if needed.
  8. Cook the pappardelle pasta according to package directions until al dente. Drain well.
  9. Serve the rich beef ragu generously over the pappardelle pasta. Top each serving with freshly grated Parmesan cheese.

Notes

  • For the deepest flavor, sear the beef well before adding it to the slow cooker.
  • This beef ragu freezes well; cool completely before storing in an airtight container for up to three months.
  • If you do not have pappardelle, use rigatoni or tagliatelle instead.

Nutrition

Find it online: https://pureplatepath.com/slow-cooker-beef-ragu-pappardelle-recipe/