Slow Cooker Beef Ragu with Pappardelle
A hearty, slow-cooked beef ragu served over pappardelle, infused with rich flavors from fresh vegetables and aromatic herbs.
Ingredients
Main Ingredients
- 3–3½ lbs boneless beef chuck roast, trimmed and cut into large pieces Perfect for slow cooking.
- 1 large onion, finely chopped
- 2 medium carrots, finely diced
- 2 ribs celery, finely diced
- 5–6 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 2 tbsp tomato paste
- 1 cup dry red wine (or beef broth) Red wine enhances the sauce's flavor.
- 1 cup low-sodium beef broth
- 2 leaves bay leaves
- 1 tsp dried thyme (or 1 tbsp fresh)
- 1 tsp dried rosemary, crushed
- 1 tsp dried oregano
- ½–1 tsp crushed red pepper flakes (optional) Adjust based on desired spice level.
- 1 ¼–1 ½ tsp kosher salt, to taste
- ½ tsp black pepper
- 2–3 tbsp olive oil
To Finish
- 2–3 tbsp butter (optional) Adds richness to the ragu.
For Serving
- 1–1½ lbs pappardelle, cooked al dente Reserve some pasta water.
Instructions
Preparation
- Season the beef chunks generously with kosher salt and black pepper. In a large skillet, heat 2–3 tablespoons of olive oil over medium-high heat. Sear the beef pieces for 2–3 minutes on each side until browned.
- In the same skillet, add the chopped onion, diced carrots, and diced celery. Sauté with a pinch of salt for 3–4 minutes until softened. Stir in the minced garlic and cook for an additional 30 seconds. Follow with the tomato paste and cook for 1 minute.
- Pour in the red wine (or broth) and let it reduce for 1-2 minutes, scraping the pan to release flavorful bits.
Cooking
- Pour the sautéed vegetables and pan juices into the slow cooker. Add the seared beef, crushed tomatoes, beef broth, bay leaves, thyme, rosemary, oregano, and red pepper flakes. Stir gently to combine.
- Cover the slow cooker and set it to cook on LOW for 8–10 hours, or on HIGH for 5–6 hours, until the beef is fork-tender.
Finishing Touches
- Once cooked, discard the bay leaves. Shred the beef into large strands and return to the sauce. If desired, stir in 2-3 tablespoons of butter for added richness, and adjust seasoning with salt and pepper.
- In a large pot, cook the pappardelle according to package instructions until al dente. Reserve ½ cup of pasta water before draining. Toss the pasta with the ragu, adding a bit of reserved pasta water to loosen the sauce if needed.
Serving
- Dish up the ragu over the pappardelle and sprinkle with freshly grated parmesan and garnished herbs.
Notes
Store leftovers in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months. Reheat on the stovetop over low heat.
Nutrition
Serving: 1gCalories: 550kcalCarbohydrates: 60gProtein: 45gFat: 20gSaturated Fat: 10gSodium: 600mgFiber: 5gSugar: 6g
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