Description
This slow cooker beef ragu with pappardelle is rich, hearty, and deeply flavorful. Tender, fall-apart beef slowly simmers in a tomato-garlic herb sauce, then gets tossed with wide ribbons of pasta for the ultimate cozy Italian comfort meal.
Ingredients
2 1/2 pounds beef chuck roast, cut into large chunks
1 medium onion, finely chopped
2 carrots, finely chopped
2 celery stalks, finely chopped
4 cloves garlic, minced
2 tablespoons tomato paste
1 (28-ounce) can crushed tomatoes
1/2 cup beef broth
1/2 cup red wine (optional)
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon black pepper
1 bay leaf
1–2 teaspoons sugar (optional, to balance acidity)
12–16 ounces pappardelle pasta, cooked
Grated Parmesan cheese, for serving
Fresh basil or parsley, for garnish
Instructions
1. Place the beef chunks into the slow cooker.
2. Add onions, carrots, celery, and garlic on top.
3. In a bowl, mix tomato paste, crushed tomatoes, broth, wine (if using), oregano, basil, thyme, salt, pepper, bay leaf, and sugar.
4. Pour the mixture over the beef and vegetables.
5. Cover and cook on LOW for 8–9 hours or HIGH for 4–5 hours, until beef is extremely tender.
6. Remove bay leaf, shred beef with two forks directly in the slow cooker, and stir.
7. Cook pappardelle, drain, and toss with the ragu or serve ragu spooned on top.
8. Finish with Parmesan and fresh herbs.
Notes
For deeper flavor, sear the beef before slow cooking.
Add extra broth if sauce becomes too thick.
This dish tastes even better the next day — perfect for meal prep.