Slow Cooker Beef Ragu with Pappardelle

If you’re craving a meal that feels like a warm hug on a plate, this Slow Cooker Beef Ragu with Pappardelle is your new best friend. Rich, hearty, and full of deep savory flavors, this recipe effortlessly combines tender slow-braised beef with silky wide pappardelle noodles to create a dinner that’s perfect for cozy nights in. The slow cooker does all the heavy lifting, so you can come home to an irresistible Italian-inspired feast without spending hours in the kitchen.

Why You’ll Love This Recipe

• Set It and Forget It: The slow cooker lets you cook the beef ragu all day with minimal effort, freeing up your time for other activities.
• Rich, Complex Flavors: Slow cooking builds depth in the tomato-based sauce, tenderizing the meat for melt-in-your-mouth texture.
• Comfort Food Winner: Pappardelle noodles perfectly soak up the sauce, making each bite satisfyingly hearty.
• Perfect for Entertaining: This dish looks impressive but requires little hands-on time, ideal for casual dinners or special occasions.
• Make-Ahead Friendly: The ragu tastes even better the next day, making it great for leftovers or meal prep.

Ingredients You’ll Need

This Slow Cooker Beef Ragu with Pappardelle uses straightforward ingredients that combine to deliver rich color, texture, and flavors. Each element plays its part in transforming simple staples into a luscious sauce worth savoring.

• Beef chuck roast: Well-marbled for tenderness and rich flavor after slow cooking.
• Olive oil: Used to brown the beef, adding depth and enhancing the sauce’s base.
• Carrots and celery: Classic mirepoix ingredients that add sweetness and texture to the ragu.
• Onion: Provides aromatic depth and natural sweetness as it slowly cooks down.
• Garlic cloves: Adds warm, pungent notes that balance the acidity of tomatoes.
• Canned crushed tomatoes: The backbone of the sauce, offering rich tomato flavor and slight tanginess.
• Tomato paste: Concentrates the tomato essence, thickening and enriching the sauce.
• Red wine: Adds complexity and a subtle fruity acidity that brightens the beefiness.
• Beef broth: Boosts umami for a deeper, meatier flavor throughout the sauce.
• Fresh herbs (thyme, rosemary): Infuse fragrant, earthy notes that complement the slow-cooked meat.
• Salt and pepper: Essential for seasoning and enhancing all the flavors.
• Pappardelle pasta: Wide, flat noodles that wonderfully hold the sauce for every mouthful.
• Parmesan cheese (optional): A savory topping that adds a salty, nutty finish to the dish.

Variations for Slow Cooker Beef Ragu with Pappardelle

One of the best things about this recipe is how easy it is to make it your own. Whether you want to adjust for dietary needs or just play with different flavors, you can customize this beef ragu effortlessly while still enjoying that comforting taste.

• Spicy Kick: Add crushed red pepper flakes or a diced chili pepper for a gentle heat.
• Mushroom Boost: Stir in sliced mushrooms for extra earthiness and texture.
• Herb Swap: Replace rosemary and thyme with oregano and basil for a more classic Italian flavor.
• Low-Carb Option: Serve the ragu over spiralized zucchini noodles or cauliflower rice instead of pappardelle.
• Richer Sauce: Stir in a splash of heavy cream or mascarpone cheese just before serving for creaminess.

How to Make Slow Cooker Beef Ragu with Pappardelle

Step 1: Brown the Beef

Start by cutting the beef chuck into large chunks and pat them dry. Heat olive oil in a skillet over medium-high heat, then sear the beef on all sides until it’s a deep golden brown. This step locks in the flavor and adds richness to the sauce.

Step 2: Prepare the Vegetables

While the beef browns, chop carrots, celery, and onion into small pieces. Mince the garlic cloves finely. These aromatics form the flavor foundation of your ragu sauce.

Step 3: Assemble in the Slow Cooker

Transfer the browned beef pieces to the slow cooker. Add the chopped vegetables, crushed tomatoes, tomato paste, red wine, and beef broth. Toss in fresh thyme and rosemary sprigs, then season with salt and pepper.

Step 4: Slow Cook

Cover and cook on low for 7 to 8 hours, or on high for 4 to 5 hours. The beef should become fork-tender and the sauce rich and thick.

Step 5: Shred and Finish the Sauce

Remove the beef chunks and shred them with two forks. Discard the herb stems, then stir the shredded beef back into the sauce to combine everything beautifully.

Step 6: Cook the Pappardelle

Boil a large pot of salted water and cook the pappardelle noodles according to package instructions until al dente. Drain the pasta and toss it gently with some of the beef ragu sauce to coat.

Step 7: Serve and Enjoy

Plate the sauced pappardelle and ladle more ragu over the top. Finish with freshly grated Parmesan cheese if you like, and dig into pure comfort.

Pro Tips for Making Slow Cooker Beef Ragu with Pappardelle

• Brown Well: Taking your time browning the beef adds crucial flavor and color to the ragu.
• Don’t Skip the Wine: Red wine adds acidity and complexity that balance the richness of the beef.
• Choose Wide Noodles: Pappardelle’s broad surface area makes it perfect for capturing thick ragu sauce.
• Low and Slow: Cooking on low heat for longer ensures the meat becomes tender and the flavors fully develop.
• Rest Before Serving: Letting the ragu sit for 15 minutes after cooking helps thicken the sauce and deepen the taste.

How to Serve Slow Cooker Beef Ragu with Pappardelle

Garnishes

Freshly grated Parmesan cheese and a sprinkle of chopped fresh parsley or basil add a bright finishing touch that complements the rich sauce perfectly.

Side Dishes

Serve this beef ragu with a crisp green salad or garlic bread on the side to add contrast in texture and balance the hearty flavors.

Creative Ways to Present

For a rustic feel, serve the ragu in shallow bowls with a drizzle of good-quality extra virgin olive oil and a crack of black pepper on top.

Make Ahead and Storage

Storing Leftovers

Keep any leftover beef ragu in an airtight container in the refrigerator for up to 4 days. The flavors often become even more vibrant after resting overnight.

Freezing

This recipe freezes beautifully. Portion into freezer-safe containers and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.

Reheating

Warm leftovers gently in a saucepan over low heat, adding a splash of broth or water if needed to loosen the sauce.

FAQs

Can I use a different cut of beef for this ragu?

Yes, cuts like brisket or short ribs work well too, so long as they’re suitable for slow cooking and become tender after several hours.

Is it necessary to brown the beef before slow cooking?

While optional, browning adds rich flavor and better color to the ragu, making it worth the extra step.

Can I make this recipe gluten-free?

Absolutely! Swap pappardelle with gluten-free pasta, or serve over polenta or mashed potatoes instead.

How thick should the ragu sauce be?

The ideal ragu sauce is thick enough to coat the noodles generously without being overly dry or too runny.

Can I prepare the ragu a day ahead of time?

Yes, the flavors develop beautifully after resting, making it a fantastic make-ahead dish for busy days.

Final Thoughts

This Slow Cooker Beef Ragu with Pappardelle is truly a comforting classic that brings people together around the dinner table. Whether you’re looking for a simple weeknight meal or an impressive dish to share with friends, this recipe fits the bill effortlessly. Give it a try and discover your new favorite cozy dinner that’s as easy to prepare as it is satisfying to eat.

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