Slow Cooker Beef Ragu Pappardelle (Print)

Tender beef slow-cooked in rich tomato sauce with herbs, served over wide pappardelle pasta for hearty Italian comfort.

# Ingredient list:

→ 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

# Directions:

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. Cook for 4–5 minutes until softened. Add garlic and cook for 1 minute until fragrant.
04 - Stir in tomato paste and cook for 1 minute to deepen flavor. Pour in red wine, scraping up browned bits from the pan bottom. Simmer for 2 minutes to reduce slightly.
05 - Transfer vegetable mixture to the slow cooker. Add crushed tomatoes, beef broth, oregano, thyme, bay leaves, and red pepper flakes. Stir well to combine all ingredients.
06 - Cover and cook on low for 8 hours (or high for 4–5 hours) until beef is fork-tender and easily shreds apart.
07 - Remove and discard bay leaves. Shred beef using two forks directly in the cooker, stirring it back into the sauce. Taste and adjust salt and pepper if needed.
08 - Cook pappardelle according to package directions until al dente. Drain well, reserving a small amount of pasta water. Toss pasta with a ladle of the ragu sauce.
09 - Plate pasta topped with generous portions of beef ragu. Garnish with chopped fresh parsley and freshly grated Parmesan cheese.

# Expert Tips:

01 -
  • The beef becomes impossibly tender without any active cooking time
  • This sauce tastes like it simmered all day on a Nonna's stove
  • Leftovers actually taste better the next day
02 -
  • Searing the beef first creates flavor compounds you cannot get any other way
  • The sauce will look thin initially but thickens beautifully as the beef breaks down
  • Reserving some pasta water helps loosen the sauce if needed before serving
03 -
  • Pat the beef completely dry before searing for better browning
  • Let the ragu rest for 15 minutes before serving to allow flavors to settle

Go back