There’s something about walking into the kitchen and smelling a rich, savory sauce simmering all day that instantly shifts the mood. This slow cooker beef ragu fills the house with the kind of aroma that makes you pause whatever you’re doing. I remember one evening, distracted by a phone call that ran a little too long, I almost forgot to set the timer. Luckily, I caught it just in time, and the beef was meltingly tender, soaking up all those herbs and spices perfectly. The wide pappardelle pasta is just the right match, catching every bit of the sauce in its folds. It’s that casual kind of magic that turns a simple dinner into something worth lingering over.
Why You’ll Love It:
- Hands-off cooking: set it and almost forget it, which is a lifesaver on busy days.
- Deep, slow-simmered flavors that no quick sauce can match.
- The wide pappardelle pasta is perfect for soaking up every last drop, though it means you’ll want to have plenty of napkins nearby.
- It’s simple — and that’s kind of the point. No fuss, just comforting food.
If you tend to get overwhelmed with complicated meals, this slow cooker ragu is like a gentle nudge in the right direction. The slow simmer allows the beef to turn tender without constant attention, and the layered flavors build themselves over the hours.
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Slow Cooker Beef Ragu with Pappardelle
- Total Time: 6 hours 20 minutes
- Yield: 6 1x
Description
A rich and hearty slow cooker beef ragu simmered to perfection and served over wide pappardelle pasta. This comforting Italian classic is packed with tender beef, tomatoes, and aromatic herbs, perfect for a cozy meal.
Ingredients
2 tablespoons olive oil
2 pounds beef chuck roast, cut into 2-inch cubes
1 large onion, finely chopped
3 cloves garlic, minced
2 medium carrots, finely chopped
2 celery stalks, finely chopped
1 cup dry red wine
1 (28-ounce) can crushed tomatoes
2 tablespoons tomato paste
1 cup beef broth
1 teaspoon dried oregano
1 teaspoon dried thyme
2 bay leaves
Salt, to taste
Freshly ground black pepper, to taste
12 ounces pappardelle pasta
1/4 cup fresh parsley, chopped
Freshly grated Parmesan cheese, for serving
Instructions
Heat olive oil in a large skillet over medium-high heat.
Add beef cubes in batches and brown on all sides, about 5 minutes per batch. Transfer browned beef to the slow cooker.
In the same skillet, add chopped onion, carrots, and celery. Cook until softened, about 5 minutes.
Add minced garlic and cook for 1 minute until fragrant.
Pour in the red wine to deglaze the skillet, scraping up any browned bits. Let the wine reduce by half, about 3 minutes.
Transfer the vegetable and wine mixture to the slow cooker with the beef.
Add crushed tomatoes, tomato paste, beef broth, dried oregano, dried thyme, bay leaves, salt, and pepper to the slow cooker. Stir to combine.
Cover and cook on low for 6 hours, or until the beef is very tender and the sauce is thickened.
About 15 minutes before serving, bring a large pot of salted water to a boil.
Cook pappardelle pasta according to package instructions until al dente.
Drain pasta and divide among serving plates.
Remove bay leaves from the ragu and stir the sauce to shred any large pieces of beef.
Spoon the beef ragu generously over the pappardelle.
Garnish with chopped fresh parsley and freshly grated Parmesan cheese.
Serve immediately.
- Prep Time: 20 minutes
- Cook Time: 6 hours
Kitchen Notes: You don’t need anything fancy to pull this off, just a trusty slow cooker and a big pot for the pasta. I usually serve this with a crisp green salad or some roasted vegetables to cut through the richness. Sometimes, I swap the pappardelle for tagliatelle if that’s what I have on hand — it’s not quite the same but still hits the spot. And if you want to add a little kick, a sprinkle of red pepper flakes doesn’t hurt, though I haven’t tested how much is just right.
FAQ:
Can I make this ahead of time? Absolutely. It actually tastes better the next day after the flavors have had time to meld. Just store it in the fridge and gently reheat.
What if I don’t have red wine? You can swap it for extra beef broth, though the wine does add a depth that’s hard to replicate.
Is this freezer-friendly? Yes, you can freeze the ragu for up to three months. Thaw overnight in the fridge before reheating.
Ready to turn your evening into a cozy, comforting ritual? Give this slow cooker beef ragu a try and see how simple, slow-cooked goodness can transform dinner.