Slow Cooker Beef Ragu (Print Version)

Tender beef slowly simmered in tomato sauce served over pappardelle pasta with herbs.

# What You 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

04 - 1 large yellow onion, finely chopped
05 - 2 medium carrots, peeled and diced
06 - 2 celery stalks, diced
07 - 4 cloves garlic, minced

→ Sauce & Seasonings

08 - 2 tbsp tomato paste
09 - 1 can (28 oz) crushed tomatoes
10 - 1 cup dry red wine
11 - 1 cup beef broth
12 - 2 tsp dried oregano
13 - 1 tsp dried thyme
14 - 2 bay leaves
15 - 1/2 tsp red pepper flakes

→ Pasta & Garnish

16 - 1 lb pappardelle pasta
17 - 1/4 cup fresh Italian parsley, chopped
18 - Freshly grated Parmesan cheese, for serving

# How-To Steps:

01 - Generously season the beef chunks with salt and pepper on all sides.
02 - Heat a large skillet over medium-high heat. Sear the beef on all sides until browned, approximately 3–4 minutes per side. Transfer the seared beef to the slow cooker.
03 - In the same skillet, add the onion, carrots, and celery. Sauté for 4–5 minutes until softened. Add the garlic and cook for 1 minute until fragrant.
04 - Stir in the tomato paste and cook for 1 minute to deepen the flavor. Pour in the red wine, scraping up the browned bits from the bottom of the pan. Simmer for 2 minutes to reduce slightly.
05 - 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 thoroughly to combine all ingredients.
06 - Cover and cook on low setting for 8 hours, or on high for 4–5 hours, until the beef is fall-apart tender and shreds easily.
07 - Remove and discard the bay leaves. Using two forks, shred the beef directly in the sauce and stir to incorporate. Taste and adjust seasoning with additional salt and pepper if needed.
08 - Cook the pappardelle according to package instructions until al dente. Drain the pasta, reserving a small amount of cooking water. Toss the pasta with a ladle of the ragu sauce to coat.
09 - Plate the pasta topped generously with the beef ragu. Garnish with freshly chopped Italian parsley and grated Parmesan cheese.

# Expert Tips:

01 -
  • The beef becomes impossibly tender after slow cooking, practically melting into the sauce
  • Your kitchen will smell like an Italian grandmother has been cooking all day
  • Leftovers taste even better, making it perfect for meal prep
02 -
  • Searing the beef might seem like an extra step, but that brown crust is where most of the deep flavor develops
  • The sauce might look thin after cooking but will thicken as it rests and when tossed with the pasta
  • Do not rush the shredding step, pulling the beef apart helps it absorb even more sauce
03 -
  • Pat the beef completely dry before searing for the best browning
  • Use a wooden spoon to scrape up the fond from the pan, that stuff is liquid gold

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