Slow Cooker Beef Ragu (Print View)
Hearty slow-cooked beef in savory tomato sauce paired with silky pappardelle pasta and fresh Parmesan.
# Ingredient List:
→ Beef
01 - 2.5 lbs beef chuck roast, trimmed and cut into large chunks
02 - Salt, to taste
03 - Freshly ground black pepper, to taste
→ Vegetables & Aromatics
04 - 2 tablespoons olive oil
05 - 1 large yellow onion, finely chopped
06 - 2 carrots, peeled and diced
07 - 2 celery stalks, diced
08 - 4 garlic cloves, minced
→ Liquids & Tomato
09 - 1/2 cup dry red wine
10 - 2 tablespoons tomato paste
11 - 1 can (28 oz) crushed tomatoes
12 - 1 cup beef broth
→ Herbs & Spices
13 - 2 teaspoons dried oregano
14 - 1 teaspoon dried thyme
15 - 2 bay leaves
16 - 1 teaspoon sugar
17 - 1/4 teaspoon chili flakes (optional)
→ Pasta & Finish
18 - 1 lb pappardelle pasta
19 - 1/4 cup fresh parsley, chopped
20 - Freshly grated Parmesan cheese, for serving
# How to Make:
01 - Generously season beef chunks with salt and freshly ground black pepper.
02 - Heat olive oil in a large skillet over medium-high heat. Brown the beef chunks on all sides, about 2 to 3 minutes per side. Transfer seared beef to slow cooker.
03 - In the same skillet, add onion, carrots, and celery. Cook for 4 to 5 minutes until softened, then add garlic and cook for 1 additional minute. Transfer vegetables to slow cooker.
04 - Pour red wine into the skillet and simmer for 2 minutes, scraping up browned bits. Transfer wine to slow cooker.
05 - Add tomato paste, crushed tomatoes, beef broth, oregano, thyme, bay leaves, sugar, and optional chili flakes to slow cooker. Stir to combine.
06 - Cover and cook on low setting for 8 hours until beef is tender and shreds easily.
07 - Remove bay leaves. Shred beef with two forks, stir shredded meat back into sauce, and adjust seasoning with salt and pepper.
08 - Prepare pappardelle according to package instructions. Drain well and toss with a small amount of ragu to coat.
09 - Plate pasta topped with generous servings of beef ragu, garnished with chopped parsley and freshly grated Parmesan cheese.
# Expert Advice:
01 -
- The beef becomes so tender it practically dissolves into silken strands, no knife required.
- Your whole house smells incredible for hours, and the ragu tastes even better the next day.
- It's genuinely hard to mess up, and it feeds a crowd without fussing.
02 -
- Those bay leaves must come out completely; I learned this the hard way when someone bit into a piece and made a face I'll never forget.
- Don't skip the searing step even though you're tempted because everything else happens hands-off; browning the beef is what transforms it from boiled meat into something with real depth.
- The ragu will look thin when you first turn off the slow cooker, but it thickens as it sits and the pasta absorbs liquid, so trust the process.
03 -
- Don't be tempted to cut the beef into smaller pieces hoping it cooks faster; larger chunks stay more tender and flavorful than tiny ones that overcook and shred prematurely.
- If your slow cooker runs hot, cook on low for 7 hours instead of 8, checking the beef for tenderness; every slow cooker has its own temperament.