Slow Cooker Beef Ragu Pappardelle (Printable)

Tender beef simmered with herbs, served alongside wide pappardelle ribbons for a comforting meal.

# What You Need:

→ Beef & Aromatics

01 - 2 lbs beef chuck roast, trimmed and cut into large chunks
02 - 2 tbsp olive oil
03 - 1 large yellow onion, finely chopped
04 - 2 carrots, diced
05 - 2 celery stalks, diced
06 - 4 cloves garlic, minced

→ Sauce & Seasonings

07 - 2 tbsp tomato paste
08 - 1 (28 oz) can crushed tomatoes
09 - 1 cup beef broth
10 - 1/2 cup dry red wine
11 - 2 tsp dried oregano
12 - 1 tsp dried thyme
13 - 1 tsp dried basil
14 - 1/2 tsp crushed red pepper flakes (optional)
15 - 2 bay leaves
16 - Salt and freshly ground black pepper, to taste

→ Pasta & Garnishes

17 - 1 lb pappardelle pasta
18 - 1/2 cup freshly grated Parmesan cheese
19 - 1/4 cup fresh parsley, chopped

# How-To Steps:

01 - Generously season beef chunks with salt and pepper.
02 - Heat olive oil in a large skillet over medium-high heat. Sear beef on all sides until browned, about 2–3 minutes per side. Transfer beef to slow cooker.
03 - In the same skillet, cook onion, carrots, and celery for 4–5 minutes until softened. Stir in garlic and tomato paste; cook for 1 minute. Transfer mixture to slow cooker.
04 - Add crushed tomatoes, beef broth, red wine, oregano, thyme, basil, red pepper flakes if using, and bay leaves to slow cooker. Stir gently to combine.
05 - Cover and cook on low for 8 hours until beef is tender and shreds easily with a fork.
06 - Remove beef, shred with two forks, and return to sauce. Discard bay leaves. Adjust seasoning with salt and pepper to taste.
07 - Prepare pappardelle according to package instructions until al dente. Drain thoroughly.
08 - Toss pasta with ragu sauce or serve sauce atop pasta. Garnish with Parmesan and parsley.

# Expert Tips:

01 -
  • The beef becomes so tender it practically melts into the sauce, no knife required.
  • Your kitchen will smell like an Italian grandmother's been cooking there all day.
  • It feeds a crowd without you having to stand over the stove for hours.
  • Leftovers somehow taste even richer the next day, which rarely happens with pasta dishes.
02 -
  • Don't skip searing the beef, because that caramelized crust is where half the flavor lives.
  • If your ragu looks too thick after cooking, stir in a splash of the pasta water to loosen it up.
  • Resist the urge to lift the slow cooker lid and check on it early, every peek adds 15 minutes to the cooking time.
03 -
  • Use a slotted spoon to remove the beef before shredding it, so you're not fishing through scalding hot sauce with your hands.
  • If you want an even silkier sauce, use an immersion blender to partially puree the vegetables before adding the shredded beef back in.
  • Save a cup of pasta water before draining, it's liquid gold for adjusting the consistency of the ragu.

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