Slow Cooker Beef Ragu (Printable Version)
Rich, slow-cooked beef with tomato and herbs, served over wide pappardelle pasta ribbons.
# Ingredient List:
→ Beef
01 - 2.5 lbs beef chuck roast, cut into large chunks
02 - 1 tsp salt
03 - 1/2 tsp freshly ground black pepper
→ Vegetables & Aromatics
04 - 2 tbsp olive oil
05 - 1 large yellow onion, finely chopped
06 - 2 carrots, peeled and diced
07 - 2 celery stalks, diced
08 - 4 garlic cloves, minced
→ Sauce
09 - 2 tbsp tomato paste
10 - 28 oz canned crushed tomatoes
11 - 1 cup dry red wine
12 - 1 tsp dried oregano
13 - 1 tsp dried basil
14 - 2 bay leaves
15 - 1/2 tsp crushed red pepper flakes (optional)
16 - 1 tsp sugar
17 - 1/4 cup whole milk
→ Pasta & Garnish
18 - 1 lb pappardelle pasta
19 - Freshly grated Parmesan cheese, for serving
20 - Fresh basil or parsley, for garnish
# Directions:
01 - Season beef chunks thoroughly with salt and freshly ground black pepper.
02 - Heat olive oil in a large skillet over medium-high heat. Brown beef chunks on all sides, approximately 2–3 minutes per side, then transfer to slow cooker.
03 - In the same skillet, add onion, carrots, and celery; sauté until softened, about 5 minutes. Add garlic and cook an additional minute. Stir in tomato paste and cook 1 minute more.
04 - Transfer sautéed vegetables to slow cooker. Add crushed tomatoes, red wine, dried oregano, dried basil, bay leaves, crushed red pepper flakes (if using), and sugar. Stir to integrate.
05 - Cover and cook on low setting for 8 hours, or on high for 4–5 hours, until beef is deeply tender and shreds easily.
06 - Remove bay leaves. Shred beef directly in slow cooker using two forks. Stir in whole milk and adjust seasoning as needed.
07 - Cook pappardelle pasta according to package instructions. Drain and portion onto serving plates.
08 - Ladle beef ragu over pasta. Garnish with freshly grated Parmesan cheese and fresh basil or parsley.
# Expert Tips:
01 -
- It transforms tough beef into melt-in-your-mouth tenderness while you go about your day.
- The deep, wine-enriched sauce clings to every ribbon of pappardelle like it was meant to be there.
- Leftovers somehow taste even better the next day, making it perfect for meal prep or surprise guests.
02 -
- Searing the beef is not optional, skipping this step means missing out on layers of caramelized flavor that define a great ragu.
- Don't lift the slow cooker lid during cooking, every peek releases heat and adds time.
- Stir in the milk at the very end, adding it too early can cause it to separate or curdle.
03 -
- If your slow cooker runs hot, check the ragu after 6 hours to avoid overcooking the vegetables into mush.
- Reserve a cup of pasta water before draining, a splash tossed with the noodles helps the sauce coat every strand.
- For deeper color and flavor, add a tablespoon of soy sauce or Worcestershire to the slow cooker, it's an undetectable umami boost.