Description
A hearty and comforting slow cooker beef ragu made with tender chuck roast simmered in a rich tomato sauce, served over wide ribbons of pappardelle pasta. Perfect for busy weeknights and cozy dinners.
Ingredients
Scale
- 2 pounds beef chuck roast, trimmed and cut into chunks
- 2 tablespoons olive oil
- 1 large yellow onion, finely chopped
- 2 medium carrots, diced
- 2 celery stalks, diced
- 4 garlic cloves, minced
- 28 oz (800g) can crushed tomatoes
- 2 tablespoons tomato paste
- 1 cup (240ml) beef broth, low sodium preferred
- ½ cup (120ml) red wine (optional)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and black pepper, to taste
- 12 oz (340g) pappardelle pasta
- Fresh parsley, chopped (for garnish)
- Parmesan cheese, freshly grated (optional)
Instructions
- Trim excess fat from the chuck roast and cut into roughly 2-inch chunks. Pat dry with paper towels to encourage browning. (10 minutes)
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Working in batches to avoid crowding, brown beef chunks on all sides until deeply caramelized—about 3-4 minutes per batch. Set browned pieces aside. (15 minutes)
- In the same skillet, add diced onion, carrots, and celery. Cook until softened and fragrant, around 5-7 minutes. Add minced garlic and cook for 1 more minute until aromatic. (10 minutes)
- Pour in red wine (if using) or a splash of beef broth, scraping the bottom to loosen browned bits. Let it reduce slightly, about 2-3 minutes.
- Transfer beef, sautéed veggies, crushed tomatoes, tomato paste, beef broth, dried herbs, and bay leaf into the slow cooker. Stir gently to combine. Season with salt and pepper. (5 minutes)
- Cover and cook on low for 7-8 hours or high for 4-5 hours until beef is fork-tender and sauce thickened.
- About 15 minutes before the ragu finishes, bring a large pot of salted water to a boil. Cook pappardelle according to package instructions until al dente, usually 7-9 minutes. Reserve ½ cup pasta water before draining. (15 minutes)
- Remove bay leaf from the ragu. If sauce is too thick, stir in reserved pasta water a little at a time for silky texture. Taste and adjust seasoning with salt and pepper.
- Toss pappardelle with a few spoonfuls of beef ragu or plate pasta and ladle sauce on top. Garnish with chopped parsley and Parmesan if desired. (5 minutes)
Notes
Browning the beef before slow cooking adds caramelized depth and better texture. Cook on low for best tenderness. Reserve pasta water to adjust sauce consistency. Taste and season at the end to balance flavors. For gluten-free, use gluten-free pasta or serve over polenta. Parmesan cheese is optional for dairy-free diets.
- Prep Time: 15 minutes
- Cook Time: 7 hours 30 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving (approxima
- Calories: 520
- Sugar: 8
- Sodium: 420
- Fat: 18
- Saturated Fat: 6
- Carbohydrates: 45
- Fiber: 6
- Protein: 38
Keywords: beef ragu, slow cooker beef, crockpot dinner, pappardelle pasta, easy Italian recipe, slow cooked beef, comfort food, family dinner