Slow Cooker Beef Ragu Pappardelle (Print)
Tender beef simmered slowly with aromatic vegetables and herbs, served over wide pappardelle noodles with Parmesan.
# What You’ll Need:
→ Meats
01 - 2 lbs beef chuck roast, cut into large chunks
→ Vegetables
02 - 1 large onion, finely chopped
03 - 2 carrots, peeled and diced
04 - 2 celery stalks, diced
05 - 4 cloves garlic, minced
→ Liquids
06 - 1 (28 oz) can crushed tomatoes
07 - 1/2 cup dry red wine
08 - 1/2 cup beef broth
→ Herbs & Spices
09 - 2 tbsp tomato paste
10 - 2 tsp dried oregano
11 - 1 tsp dried thyme
12 - 2 bay leaves
13 - 1/4 tsp crushed red pepper flakes (optional)
14 - Salt and freshly ground black pepper, to taste
→ Pasta & Finishing
15 - 1 lb pappardelle pasta
16 - 1/3 cup freshly grated Parmesan cheese, plus more for serving
17 - 2 tbsp chopped fresh parsley (optional)
18 - 2 tbsp olive oil
# How To Make:
01 - Generously season beef chunks with salt and pepper on all sides.
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 to slow cooker.
03 - In the same skillet, add onion, carrots, and celery. Cook 4-5 minutes until softened. Stir in garlic and tomato paste; cook 1 minute more.
04 - Transfer vegetables to slow cooker. Add crushed tomatoes, red wine, beef broth, oregano, thyme, bay leaves, and red pepper flakes. Stir to combine.
05 - Cover and cook on low for 8 hours or until beef is very tender and shreds easily. Discard bay leaves.
06 - Shred beef in slow cooker using two forks. Stir to mix thoroughly with sauce. Taste and adjust seasoning with salt and pepper if needed.
07 - About 20 minutes before serving, cook pappardelle according to package instructions. Drain, reserving 1/2 cup pasta water.
08 - Toss cooked pappardelle with beef ragu, adding pasta water as needed to coat. Serve hot, sprinkled with Parmesan and fresh parsley.
# Expert Tips:
01 -
- The beef becomes impossibly tender after eight hours of hands off cooking time
- Your entire kitchen will smell like an Italian grandmother has been cooking all day
- This makes enough for dinner tonight plus the most incredible leftovers
02 -
- Pat the beef completely dry before searing or it will steam instead of develop that gorgeous brown crust
- Do not rush the soffritto step since those softened vegetables are the foundation of flavor
- The sauce will look too liquid at first but it thickens beautifully as the beef breaks down
03 -
- Sear the beef in two batches if needed so the pan does not get crowded
- Let the ragu rest for 15 minutes before serving to let the flavors settle