The heartiness and comfort packed into Slow Cooker Beef Ragu with Pappardelle is irresistible. This dish transforms an affordable cut of beef into fork-tender, flavor-rich strands swimming in a deeply aromatic tomato sauce. Each wide ribbon of pappardelle wraps up the rich beefy goodness and soaks up the perfect amount of sauce—resulting in a meal that feels both cozy and special. It’s Italian comfort food at its finest, easy enough for a weeknight, yet elegant enough to delight guests at your table.
Ingredients You’ll Need
Every ingredient in this recipe is carefully chosen for big flavor and just the right texture. These staples come together simply, yet each one plays a vital role in the Slow Cooker Beef Ragu with Pappardelle, building layers of savory, herby, and lightly spicy deliciousness.
- Olive oil: Adds a silky richness and helps the beef and aromatics to develop deeper flavor when seared.
- Beef chuck roast: This cut becomes incredibly tender after slow cooking, making it perfect for shredding into the ragu.
- Salt and black pepper: Essential for seasoning every layer, bringing out all the natural flavors of the beef and veggies.
- Yellow onion: Provides sweetness and body to the sauce as it softens and melts into the ragu.
- Garlic: A must for its warming, savory undertones that run beautifully through the sauce.
- Tomato paste: Intensifies the tomato flavor, giving the sauce richness and depth.
- Dried oregano: Lends classic Italian herb notes and an earthy aroma to balance the beef.
- Dried thyme: Subtly sharp and floral, thyme lifts the flavors and pairs well with tomato sauces.
- Crushed red pepper flakes (optional): For a gentle kick of warmth, absolutely perfect if you like a touch of heat.
- Dry red wine: De-glazes the pan and infuses the ragu with deep, complex flavor; can sub in beef broth as needed.
- Crushed tomatoes: The backbone of the sauce, adding body, acidity, and vibrant color.
- Bay leaf: Adds a subtle background note of herbal freshness; just remember to remove before serving.
- Pappardelle pasta: Wide, flat noodles that perfectly catch every strand and drop of savory ragu.
- Fresh parsley: Brightens the final dish with a burst of fresh, herby flavor and a pop of green.
- Grated Parmesan: A finishing touch that brings salty, nutty complexity and irresistible appeal.
How to Make Slow Cooker Beef Ragu with Pappardelle
Step 1: Sear the Beef
Begin by heating your olive oil in a large skillet over medium-high heat. Pat the beef chuck roast dry, season it generously with salt and pepper, and then sear in batches until every side achieves a deep, golden brown crust. This step is key, as it locks in moisture and creates those irresistible caramelized flavors so important for a memorable Slow Cooker Beef Ragu with Pappardelle. Once browned, transfer the beef to your slow cooker.
Step 2: Sauté the Aromatics
Using the same skillet (and all those flavorful browned bits), add the diced onion and cook just until it’s softened and starting to take on color. Stir in the minced garlic, tomato paste, oregano, thyme, and if you love a little heat, the red pepper flakes. Let this cook for a minute or two to toast the spices—your kitchen will smell incredible!
Step 3: Deglaze with Wine
Pour the dry red wine into your hot skillet, scraping up all the tasty browned bits from the bottom as it simmers. Give it a couple of minutes to reduce slightly; this not only deepens the flavor but also brings a subtle sweetness and richness to the sauce. Pour this aromatic wine-veggie mixture over the seared beef in your slow cooker.
Step 4: Add Tomatoes and Bay Leaf
Empty the can of crushed tomatoes straight into the slow cooker, and tuck in the bay leaf. These will mingle with the beef and aromatics and slowly meld together over time. Give everything a gentle stir to combine, and get ready for the magic to happen.
Step 5: Slow Cook Until Tender
Cover the slow cooker and set it on low for about 8 hours, or high for 4 to 5 hours. The beef will gradually become so tender that it can be shredded easily with a fork, and the sauce will thicken into a rich, meaty ragu that’s begging for pasta.
Step 6: Shred the Beef and Mix
Remove the bay leaf (no one wants to bite into that!), then shred the beef directly in the slow cooker using two forks. Stir the shredded beef back into the thick tomato sauce, ensuring every bite is coated with flavor. At this point, your Slow Cooker Beef Ragu with Pappardelle is nearly ready for its grand finale.
Step 7: Cook the Pappardelle
While the beef is finishing, cook your pappardelle pasta in generously salted boiling water according to the package instructions. Drain well, then toss the hot noodles directly with the ragu in the slow cooker or in a big serving bowl. Make sure every noodle strand is saucy for maximum enjoyment.
Step 8: Garnish and Serve
Finish each serving of Slow Cooker Beef Ragu with Pappardelle with a shower of fresh parsley and a blizzard of finely grated Parmesan. Serve it piping hot and watch everyone swoon with the first bite.
How to Serve Slow Cooker Beef Ragu with Pappardelle
Garnishes
When it comes to garnishing, a sprinkle of freshly chopped parsley adds both color and a lift of herby freshness. Shaved or grated Parmesan is a must—its nutty, salty flavor amplifies every savory note in this Slow Cooker Beef Ragu with Pappardelle. For a little extra Italian flair, you can also add a drizzle of good olive oil or even a touch of lemon zest for brightness.
Side Dishes
This dish is hearty enough to stand alone, but it loves a sidekick or two. Think a simple arugula salad with a sharp vinaigrette—it cuts through the richness beautifully. Crusty bread is perfect for swiping up every last bit of sauce, or opt for roasted vegetables like broccolini or carrots for a colorful, well-rounded meal alongside your Slow Cooker Beef Ragu with Pappardelle.
Creative Ways to Present
For an elegant dinner, twirl the pasta into tall nests on individual plates and ladle the ragu right on top. For family-style dining, simply serve in a large, shallow bowl with plenty of sauce and cheese for everyone to help themselves. Want a playful twist? Portion into mini bowls or ramekins for an appetizer-sized first course—guaranteed to impress.
Make Ahead and Storage
Storing Leftovers
Leftovers of Slow Cooker Beef Ragu with Pappardelle are a true gift—this dish actually tastes even better the next day as the flavors continue to meld. Allow any leftovers to cool completely, then transfer to an airtight container and refrigerate for up to 4 days. When ready to enjoy again, just reheat and serve!
Freezing
This ragu freezes like a dream, making it a fantastic candidate for meal prep. To freeze, cool the ragu completely (store pasta and sauce separately for best texture), ladle into freezer-safe containers, and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating. Perfect for those nights you need homemade comfort in a hurry.
Reheating
Gently reheat your Slow Cooker Beef Ragu with Pappardelle on the stovetop over medium-low heat, adding a splash of water or broth to loosen if needed. If reheating the pasta together with the sauce, stir often to prevent sticking. Alternatively, reheat individual servings in the microwave, covered, until steaming hot.
FAQs
Can I make Slow Cooker Beef Ragu with Pappardelle without wine?
Absolutely! Simply substitute the wine with an equal amount of beef broth. You’ll still get a rich, savory sauce—just with a slightly lighter flavor profile. The dish will remain just as satisfying, especially if you build lots of flavor during the searing and sautéing steps.
What other cuts of beef can I use?
While beef chuck is the classic pick, you can also use brisket or even short ribs for this recipe. Both cuts become lusciously tender after hours in the slow cooker, making them ideal for shredding into a ragu. Whichever you choose, look for well-marbled cuts for the best texture and flavor.
Can I use a different pasta?
Of course! Pappardelle’s wide ribbons are traditional and pair beautifully with the hearty sauce, but tagliatelle, fettuccine, or even rigatoni would hold up well. Just aim for something robust that can stand up to a meaty ragu.
How can I make this dairy-free?
Simply skip the Parmesan garnish for a completely dairy-free version of Slow Cooker Beef Ragu with Pappardelle. The ragu itself contains no dairy, so as long as you hold the cheese or opt for a plant-based alternative, you’re good to go!
Can I make this recipe ahead for a dinner party?
Yes, and in fact, it’s even better the next day! Prepare the entire dish up to two days in advance—store the sauce and pasta separately. Just reheat before serving, toss together, and garnish fresh. Your guests will never guess it’s make-ahead magic.
Final Thoughts
If you’re looking for a dish that’s both soul-warming and crowd-pleasing, Slow Cooker Beef Ragu with Pappardelle is it. The ease of a hands-off slow cooker meal, the richness of a long-simmered ragu, and the comfort of tender pasta all come together in this recipe. I can’t wait for you to try it and discover just how satisfying homemade Italian comfort food can be!
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Slow Cooker Beef Ragu with Pappardelle Recipe
- Total Time: 8 hours 20 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
Indulge in a hearty and comforting meal with this Slow Cooker Beef Ragu with Pappardelle. Tender chunks of beef in a rich tomato sauce, served over delicate pappardelle pasta and garnished with fresh parsley and Parmesan.
Ingredients
Beef Ragu:
- 2 tablespoons olive oil
- 2 ½ pounds beef chuck roast, cut into large chunks
- Salt and black pepper to taste
- 1 yellow onion, diced
- 3 garlic cloves, minced
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- ½ teaspoon crushed red pepper flakes (optional)
- 1 cup dry red wine
- 1 can (28 oz) crushed tomatoes
- 1 bay leaf
To Serve:
- 1 pound pappardelle pasta
- Fresh parsley and grated Parmesan for garnish
Instructions
- Sear the Beef: Heat olive oil in a skillet, season beef, and brown on all sides. Transfer to slow cooker.
- Prepare the Sauce: In the skillet, cook onion, garlic, tomato paste, herbs, and red pepper flakes. Deglaze with wine, then pour over beef in the slow cooker. Add tomatoes and bay leaf.
- Cook: Cover and cook on low for 8 hours or high for 4–5 hours until beef is tender. Shred the beef and mix into the sauce.
- Serve: Cook pappardelle, toss with beef ragu, and serve topped with parsley and Parmesan.
Notes
- Can be made ahead and tastes better the next day.
- Substitute beef broth for red wine if desired.
- Leftovers freeze well for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Italian
Nutrition
- Serving Size: 1 ½ cups
- Calories: 560
- Sugar: 7g
- Sodium: 580mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 4g
- Protein: 38g
- Cholesterol: 110mg
