Slow Cooker Beef Ragu (Print View)
Hearty Italian-style beef simmered slowly and paired with wide pappardelle noodles.
# What You'll Need:
→ Meats
01 - 2 lbs beef chuck roast, cut into large chunks
→ Vegetables
02 - 1 large onion, finely chopped
03 - 2 carrots, peeled and diced
04 - 2 celery stalks, diced
05 - 4 cloves garlic, minced
→ Liquids
06 - 1 (28 oz) can crushed tomatoes
07 - 1/2 cup dry red wine
08 - 1/2 cup beef broth
→ Herbs & Spices
09 - 2 tbsp tomato paste
10 - 2 tsp dried oregano
11 - 1 tsp dried thyme
12 - 2 bay leaves
13 - 1/4 tsp crushed red pepper flakes
14 - Salt and freshly ground black pepper, to taste
→ Pasta & Finishing
15 - 1 lb pappardelle pasta
16 - 1/3 cup freshly grated Parmesan cheese, plus more for serving
17 - 2 tbsp chopped fresh parsley
18 - 2 tbsp olive oil
# How to Make:
01 - Season the beef chunks generously with salt and pepper.
02 - In a large skillet over medium-high heat, heat olive oil. Sear the beef on all sides until browned (about 2-3 minutes per side). Transfer to the slow cooker.
03 - In the same skillet, add onion, carrots, and celery. Cook for 4-5 minutes until softened. Stir in garlic and tomato paste; cook for 1 minute more.
04 - Transfer the vegetables to the slow cooker. Add crushed tomatoes, red wine, beef broth, oregano, thyme, bay leaves, and red pepper flakes. Stir to combine.
05 - Cover and cook on low for 8 hours or until the beef is very tender and shreds easily. Discard bay leaves.
06 - Shred the beef in the slow cooker using two forks, then stir to mix with the sauce. Taste and adjust seasoning with salt and pepper if needed.
07 - About 20 minutes before serving, cook the pappardelle according to package instructions. Drain, reserving 1/2 cup of pasta water.
08 - Toss the cooked pappardelle with the beef ragu, adding a splash of pasta water as needed to coat. Serve hot, sprinkled with Parmesan and fresh parsley.
# Expert Suggestions:
01 -
- This recipe transforms tough, affordable chuck roast into impossibly tender beef that falls apart at the mere suggestion of a fork
- Your entire house will smell like an Italian grandmother has been cooking for three days straight
02 -
- The beef needs to be cut into large chunks, about 3-inch pieces, because they'll shrink during cooking and you want substantial shreds in the final sauce
- Resist the urge to peek at the slow cooker too often, every time you lift that lid you're adding 20 minutes to the cooking time
03 -
- The secret to restaurant-quality ragu is patience, do not rush the searing step or skip it entirely
- If your sauce looks too thin after 8 hours, remove the lid and cook on high for another 30 minutes to reduce