Slow Cooker Beef Ragu (Printable)
Hearty slow-cooked beef with tomatoes and herbs paired with tender pappardelle pasta and fresh Parmesan cheese.
# What You'll Need:
→ Beef
01 - 2 lbs beef chuck roast, trimmed and cut into large chunks
02 - 1 tsp salt
03 - 1/2 tsp freshly ground black pepper
→ Vegetables & Aromatics
04 - 2 tbsp 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 & Sauce
09 - 1/2 cup dry red wine
10 - 1 can (28 oz) crushed tomatoes
11 - 2 tbsp tomato paste
12 - 1 cup beef broth
→ Herbs & Seasonings
13 - 2 tsp dried oregano
14 - 1 tsp dried thyme
15 - 2 bay leaves
16 - 1/2 tsp crushed red pepper flakes (optional)
→ Pasta & Finish
17 - 1 lb pappardelle pasta
18 - 1/2 cup freshly grated Parmesan cheese
19 - Fresh basil, for garnish
# How-To Steps:
01 - Sprinkle salt and freshly ground black pepper evenly over the beef chunks.
02 - Heat olive oil in a large skillet over medium-high heat and sear beef until browned on all sides, about 5 minutes, then transfer to the slow cooker.
03 - In the same skillet, add onion, carrots, and celery; sauté for 4 to 5 minutes until softened. Incorporate garlic and cook for 1 additional minute, then transfer all vegetables to the slow cooker.
04 - Pour red wine into the skillet; simmer for 2 minutes, scraping up browned bits. Add this liquid to the slow cooker with crushed tomatoes, tomato paste, beef broth, oregano, thyme, bay leaves, and crushed red pepper flakes if desired. Stir to combine.
05 - Cover and cook on low heat for 8 hours until beef is tender and shreds easily.
06 - Remove bay leaves, shred the beef directly in the slow cooker with two forks, and stir to blend flavors. Adjust seasoning to taste.
07 - Approximately 20 minutes before serving, prepare pappardelle according to package instructions. Drain and set aside.
08 - Serve the shredded beef ragu atop the pappardelle, then garnish with freshly grated Parmesan cheese and fresh basil leaves.
# Expert Suggestions:
01 -
- The slow cooker does nearly all the work while you live your day, and somehow it tastes like you've been stirring it for hours.
- This is the ragu that converts people who think they don't have time to cook properly into believers.
- It freezes beautifully, so one Sunday of cooking feeds you for weeks of effortless dinners.
02 -
- Don't skip searing the beef, even though it seems extra; that brown crust is flavor you literally cannot get any other way.
- If your sauce seems too thin at the end, that's fine, but if it's too thick, stir in a splash of pasta water when you're plating.
- The ragu tastes even better the next day, after the flavors have had time to get to know each other.
03 -
- If you forget to sear the beef, the ragu will still taste good, but you'll miss a depth of flavor that's really hard to get back.
- Fresh basil at the end matters more than you'd think; it's the green note that reminds you this is food, not just richness.