Slow Cooker Beef Ragu with Pappardelle

by

A rich, tender beef ragu cooked low and slow in a savory tomato sauce, then tossed with wide pappardelle noodles.

Ingredients

For the beef ragu

  • 2 lb (900 g) beef chuck roast, cut into large cubes
  • 2 tbsp olive oil
  • 1 large onion, finely chopped
  • 2 carrots, finely diced
  • 2 celery stalks, finely diced
  • 4 garlic cloves, minced
  • 2 tbsp tomato paste
  • 1 can (28 oz / 800 g) crushed tomatoes
  • 1 cup beef broth
  • 1/2 cup red wine, optional
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 1 tsp dried basil
  • 1/2 tsp smoked paprika
  • 1 bay leaf
  • 1 tsp salt, or to taste
  • 1/2 tsp black pepper
  • 1/2 tsp red pepper flakes, optional
  • 1 tsp brown sugar, optional

For serving

  • 12 oz (340 g) pappardelle or other wide pasta
  • 1/2 cup grated Parmesan
  • Fresh parsley or basil

Instructions

  1. Pat the beef dry and season well with salt and black pepper. Heat olive oil in a skillet over medium-high heat and brown the beef for about 2–3 minutes per side. Transfer it to the slow cooker.
  2. In the same skillet, sauté the onion, carrots and celery for 4–5 minutes. Add the garlic and cook for another 30 seconds.
  3. Stir in the tomato paste and cook for about 1 minute. Add the red wine, if using, and scrape up the flavorful browned bits from the pan.
  4. Transfer everything to the slow cooker. Add crushed tomatoes, beef broth, Worcestershire sauce, oregano, thyme, basil, paprika, bay leaf, pepper flakes and brown sugar.
  5. Cover and cook on LOW for 7–8 hours or HIGH for 4–5 hours, until the beef is extremely tender.
  6. Remove the beef and shred it with two forks. Discard excess fat and the bay leaf, then return the shredded beef to the sauce.
  7. If you want the sauce thicker, leave the slow cooker uncovered on HIGH for about 15–20 minutes.
  8. Cook the pappardelle in salted boiling water until al dente. Reserve about 1/2 cup pasta water, then drain.
  9. Add the cooked pasta directly to the slow cooker and gently toss it through the beef ragu. Add a splash of pasta water if needed to loosen the sauce.
  10. Serve hot with plenty of Parmesan and fresh parsley or basil.

Cooking tip: For the deep, glossy sauce shown in the photo, browning the beef and caramelizing the tomato paste before slow cooking makes a big difference.

Servings: 6
Prep: 20 minutes
Cook: 7–8 hours on LOW

Leave a Comment