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Slow Cooker Beef Ragu with Pappardelle

A close-up of tender shredded beef ragu served over wide pappardelle noodles, topped with Parmesan and parsley.
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Make a rich, tender beef ragu using your slow cooker for a comforting, hands-off Italian dinner. This recipe yields melt-in-your-mouth shredded beef perfect for tossing with wide pasta noodles.

Ingredients

Scale
  • 3 lbs beef chuck roast, trimmed and cut into 2-inch pieces
  • 1 tablespoon olive oil
  • 1 large yellow onion, chopped
  • 2 carrots, 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 Cabernet Sauvignon)
  • 1 cup beef broth
  • 2 teaspoons 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. Season the beef pieces generously with salt and pepper.
  2. Heat the olive oil in a large skillet over medium-high heat. Brown the beef on all sides in batches; do not overcrowd the pan. Transfer the browned beef to the slow cooker insert.
  3. Add the chopped onion, carrots, and celery to the same skillet. Cook until softened, about 5 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
  4. Pour in the red wine and scrape up any browned bits from the bottom of the skillet. Let the wine reduce by half, about 3 minutes.
  5. Transfer the vegetables and wine reduction to the slow cooker.
  6. Add the crushed tomatoes, tomato sauce, beef broth, oregano, basil, and bay leaf to the slow cooker. Stir everything together.
  7. 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 very tender and shreds easily with a fork.
  8. Remove the bay leaf. Shred the beef directly in the sauce using two forks. Stir to combine the shredded beef evenly throughout the ragu. Taste and adjust salt and pepper if needed.
  9. About 20 minutes before serving, cook the pappardelle pasta according to package directions until al dente. Drain well.
  10. Toss the cooked pappardelle directly with the beef ragu. Serve immediately with a generous topping of fresh Parmesan cheese.

Notes

  • For a richer flavor, sear the beef in batches directly in the slow cooker insert if your model allows for stovetop searing.
  • You can make this hearty beef ragu recipe ahead of time; the flavor deepens overnight in the refrigerator. Reheat gently on the stovetop.
  • This tender shredded beef sauce freezes well for up to three months, making it a great make ahead freezer meal.

Nutrition

Find it online: https://mayaplate.com/slow-cooker-beef-ragu-pappardelle-recipe/