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Slow Cooker Beef Ragu with Pappardelle

Slow Cooker Beef Ragu with Pappardelle
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Slow Cooker Beef Ragu with Pappardelle is a rich, hearty Italian-inspired dish combining tender slow-braised beef with wide, silky pappardelle noodles. The slow cooker handles all the work to develop deep savory flavors, perfect for cozy dinners or entertaining with minimal hands-on time.

Ingredients

Scale

Main Ingredients

  • 2 to 3 pounds beef chuck roast, cut into large chunks
  • 2 tablespoons olive oil
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 1 large onion, chopped
  • 4 garlic cloves, minced
  • 28 ounces canned crushed tomatoes
  • 2 tablespoons tomato paste
  • 1 cup red wine
  • 1 cup beef broth
  • 2 sprigs fresh thyme
  • 2 sprigs fresh rosemary
  • Salt and pepper, to taste
  • 12 ounces pappardelle pasta
  • Freshly grated Parmesan cheese (optional)

Instructions

  1. Brown the Beef: Cut 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 deeply golden brown, locking in flavor and adding richness to the sauce.
  2. Prepare the Vegetables: While the beef is browning, chop carrots, celery, and onion into small pieces. Mince the garlic cloves finely; these aromatics build the flavor base of the ragu sauce.
  3. Assemble in the Slow Cooker: Transfer the browned beef to the slow cooker. Add chopped vegetables, crushed tomatoes, tomato paste, red wine, and beef broth. Add fresh thyme and rosemary sprigs, then season with salt and pepper.
  4. Slow Cook: Cover and cook on low for 7 to 8 hours or on high for 4 to 5 hours, until the beef is fork-tender and the sauce thick and rich.
  5. Shred and Finish the Sauce: Remove beef chunks and shred them using two forks. Discard herb stems, then stir the shredded beef back into the sauce to combine thoroughly.
  6. Cook the Pappardelle: Boil salted water in a large pot and cook pappardelle according to package instructions until al dente. Drain pasta and toss gently with some beef ragu sauce to coat.
  7. Serve and Enjoy: Plate the sauced pappardelle, ladle additional ragu on top, and finish with freshly grated Parmesan cheese if desired. Serve warm for a comforting meal.

Notes

  • Brown Well: Browning the beef well adds vital flavor and color to the ragu.
  • Don’t Skip the Wine: Red wine enhances acidity and complexity to balance richness.
  • Choose Wide Noodles: Pappardelle’s broad surface captures the thick sauce perfectly.
  • Low and Slow: Cooking on low heat for longer ensures tender meat and developed flavors.
  • Rest Before Serving: Allow ragu to rest 15 minutes to thicken sauce and deepen taste.

Nutrition

Keywords: beef ragu, slow cooker, pappardelle, Italian dinner, comfort food, slow-braised beef, hearty sauce

Find it online: https://ninagourmet.com/slow-cooker-beef-ragu-with-pappardelle/