Slow Cooker Beef Ragu

The first time I made beef ragu, I left it simmering while running errands and came home to the most incredible smell wrapping around the door frame. My neighbor actually knocked to ask what I was cooking, and that is when I knew this recipe was something special. Now it is my go-to for Sunday dinners, especially when I want minimal effort but maximum comfort.

I served this at a winter dinner party once, and my friend Mark literally scraped his plate clean with a piece of bread. The conversation paused as everyone took that first bite, which is basically the highest compliment a home cook can receive.

Ingredients

• Beef chuck roast: Chuck roast has the perfect marbling for slow cooking, becoming fork tender while still holding its shape enough to shred beautifully
• Salt and black pepper: Do not skimp on seasoning the beef before searing, it creates that foundational flavor base
• Yellow onion, carrots, celery: This classic soffritto trio builds the aromatic backbone of the sauce
• Garlic: Freshly minced garlic adds that essential Italian-kitchen warmth
• Tomato paste: Concentrates the tomato flavor and adds deep umami richness
• Crushed tomatoes: Look for San Marzano if you can find them, they make a noticeable difference
• Dry red wine: The alcohol cooks off but leaves behind complexity and brightness
• Beef broth: Use low sodium so you can control the salt level yourself
• Dried oregano and thyme: These herbs hold up well to long cooking times
• Bay leaves: Do not skip them, they add that subtle herbal depth
• Red pepper flakes: Just a whisper of heat to cut through the richness
• Pappardelle pasta: The wide ribbon noodles are perfect for catching every bit of the chunky sauce
• Fresh Italian parsley: Adds a bright, fresh finish that cuts through the rich sauce
• Parmesan cheese: Grate it fresh yourself, pre-grated just does not compare

Instructions

Season and sear the beef:

Pat the beef dry and season generously with salt and pepper. Heat a large skillet over medium-high heat until smoking hot, then sear the beef chunks until deeply browned on all sides, about 3 to 4 minutes per side. Transfer the browned beef to your slow cooker.

Build the flavor base:

In the same skillet, add the onion, carrots, and celery. Cook for 4 to 5 minutes until softened and fragrant. Add the garlic and cook for just 1 minute until you can smell it.

Layer in the seasonings:

Stir in the tomato paste and let it cook for 1 minute to deepen its color and flavor. Pour in the red wine and use a wooden spoon to scrape up all those delicious browned bits from the bottom of the pan. Let it bubble for 2 minutes.

Combine everything in the slow cooker:

Transfer the vegetable mixture to the slow cooker with the beef. Add the crushed tomatoes, beef broth, oregano, thyme, bay leaves, and red pepper flakes. Stir everything together until well combined.

Let it cook low and slow:

Cover and cook on low for 8 hours or on high for 4 to 5 hours. The beef is ready when it falls apart effortlessly with a fork.

Finish the ragu:

Discard the bay leaves. Use two forks to shred the beef right in the sauce, then stir it all together. Taste and adjust the seasoning if needed.

Cook the pasta:

Cook the pappardelle according to package directions until al dente. Drain the pasta, reserving a splash of the cooking water, and toss with a ladle of the ragu sauce.

Plate it up:

Mound the sauced pasta into bowls and top generously with the beef ragu. Sprinkle with fresh parsley and pass the Parmesan at the table.

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This recipe has become my comfort food standby, the kind of meal that makes a gray Sunday feel cozy and special. There is something profoundly satisfying about a dish that rewards patience with such incredible flavor.

Making It Ahead

The ragu actually tastes better after sitting overnight, so do not hesitate to make it a day ahead. Let it cool completely before refrigerating, then gently reheat on the stove while the pasta water boils.

Wine Pairing

A medium-bodied Italian red like Chianti or Barbera stands up beautifully to the rich sauce. The acidity in these wines cuts through the fat while complementing the tomato base.

Serving Suggestions

A simple arugula salad with lemon vinaigrette balances the richness perfectly. Crusty garlic bread is practically mandatory for sopping up every last drop of sauce.

• Grate extra Parmesan at the table so everyone can add as much as they like
• Set out red pepper flakes for those who want extra heat
• Keep some pasta water handy in case the sauce needs loosening

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I hope this ragu finds its way into your regular rotation, bringing your family together around the table just as it has for mine.

Recipe FAQs

→ What cut of beef works best for this dish?

Beef chuck roast is ideal, as it becomes tender and flavorful after slow cooking, breaking down into rich, succulent pieces.

→ Can I use other types of pasta instead of pappardelle?

Yes, tagliatelle, fettuccine, or other broad ribbon pastas work well to hold the rich sauce and complement the textures.

→ How long should the beef be cooked for best results?

Cooking low and slow for about 8 hours allows the beef to become fall-apart tender and allows flavors to deeply develop.

→ Is red wine necessary in the sauce?

Red wine adds depth and richness, but can be substituted with extra beef broth if preferred.

→ How can I adjust the spice level of the sauce?

Omit or reduce red pepper flakes for milder heat, or add more if a spicier finish is desired.

→ Can this be prepared ahead of time?

Absolutely, flavors often improve after resting overnight, making it ideal for advance cooking and reheating.