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Slow Cooker Beef Ragu with Pappardelle Recipe

Slow Cooker Beef Ragu with Pappardelle Recipe


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4.7 from 24 reviews

  • Author: Emma
  • 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

Scale

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

  1. Sear the Beef: Heat olive oil in a skillet, season beef, and brown on all sides. Transfer to slow cooker.
  2. 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.
  3. 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.
  4. 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