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Slow Cooker Beef Ragu with Tender Pappardelle

Close-up of a bowl of wide egg noodles topped generously with rich, shredded beef ragu sauce.
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Make this rich, hearty beef ragu in your slow cooker for melt-in-your-mouth tender beef. This classic Italian meat sauce is perfect for a comforting family dinner served over wide pappardelle pasta.

Ingredients

Scale
  • 3 lbs beef chuck roast, cut into 2-inch pieces
  • 1 large yellow onion, chopped
  • 2 carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 4 cloves garlic, minced
  • 1 (28 ounce) can crushed tomatoes
  • 1 (15 ounce) can tomato sauce
  • 1 cup dry red wine (like Chianti or Merlot)
  • 1 cup beef broth
  • 2 tablespoons tomato paste
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 bay leaf
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 pound pappardelle pasta
  • Freshly grated Parmesan cheese, for serving

Instructions

  1. Place the beef chunks, onion, carrots, and celery into the basin of your slow cooker.
  2. In a separate bowl, mix together the crushed tomatoes, tomato sauce, red wine, beef broth, tomato paste, garlic, oregano, basil, salt, and pepper. Pour this liquid mixture over the beef and vegetables in the slow cooker. Add the bay leaf.
  3. Cover the slow cooker and cook on LOW for 8 to 10 hours or on HIGH for 4 to 5 hours, until the beef is completely tender and shreds easily with a fork.
  4. Remove the bay leaf from the sauce. Shred the beef directly in the slow cooker using two forks, mixing it back into the sauce. Taste the sauce and adjust salt and pepper if needed.
  5. About 30 minutes before serving, cook the pappardelle pasta according to package directions until al dente. Drain the pasta well.
  6. Toss the cooked pappardelle directly with the beef ragu, ensuring the pasta is well coated.
  7. Serve immediately in bowls, topped generously with fresh Parmesan cheese.

Notes

  • For a deeper flavor, sear the beef pieces in a hot skillet with a little oil before adding them to the slow cooker.
  • If you do not have pappardelle, this rich Italian meat sauce works well with tagliatelle, fettuccine, or even creamy polenta.
  • This make ahead beef sauce tastes even better the next day. Cool completely, then store in an airtight container in the refrigerator for up to 4 days.

Nutrition

Find it online: https://frostedfancies.com/best-beef-ragu-slow-cooker-comfort-dinner/