Slow Cooker Beef Ragu with Pappardelle (Printable Version)
Tender beef slow-cooked in rich tomato sauce over pappardelle pasta.
# Ingredient List:
→ Beef
01 - 2 lbs beef chuck roast, trimmed and cut into large chunks
02 - 1 tsp salt
03 - 1/2 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 - 1/2 tsp red pepper flakes
→ Pasta & Garnish
16 - 1 lb pappardelle pasta
17 - 1/4 cup fresh Italian parsley, chopped
18 - Freshly grated Parmesan cheese, for serving
# Step-by-Step Instructions:
01 - Generously season beef chunks with salt and pepper on all sides.
02 - Heat a large skillet over medium-high heat. Sear beef on all sides until browned, about 3-4 minutes per side. Transfer to the slow cooker.
03 - In the same skillet, add onion, carrots, and celery. Sauté for 4-5 minutes until softened. Add garlic and cook for 1 minute more.
04 - Stir in tomato paste and cook for 1 minute. Pour in red wine, scraping up browned bits from the pan. Simmer for 2 minutes.
05 - Transfer vegetable mixture to the slow cooker. Add crushed tomatoes, beef broth, oregano, thyme, bay leaves, and red pepper flakes. Stir to combine.
06 - Cover and cook on low for 8 hours (or high for 4-5 hours) until beef is fall-apart tender.
07 - Discard bay leaves. Shred beef using two forks and stir back into the sauce. Adjust seasoning if needed.
08 - Cook pappardelle according to package instructions. Drain and toss with a little sauce to prevent sticking.
09 - Serve beef ragu over pasta. Garnish with fresh parsley and Parmesan cheese.
# Tips from hearthlykitchen:
01 -
- It makes the entire house smell like an Italian grandmothers kitchen.
- The beef becomes so tender it practically melts in your mouth.
02 -
- I learned the hard way that skipping the sear makes the meat taste bland.
- Letting the sauce rest for a few minutes off the heat thickens it up nicely.
03 -
- Trim excess fat from the roast before searing to prevent the sauce from being too greasy.
- If the sauce is too thin at the end let it simmer with the lid off.