When the days start to feel a bit too rushed, a meal that practically cooks itself sounds like a little gift. This Slow Cooker Beef Ragu with Pappardelle is exactly that—comfort in a bowl, slow-simmered until every bite is tender and full of deep, savory flavor.
I remember the first time I made this recipe. The house smelled like a little Italian trattoria somewhere between Naples and Florence, with a hint of red wine and garlic that made it hard to focus on anything else. I was trying to get dinner on the table for friends, but got distracted by a phone call halfway through browning the beef. I left some cubes a bit more seared than planned, which actually added a nice texture—happy accident, I guess. The slow cooker did its magic while I tidied up, and by the time everyone sat down, the sauce was thick and glossy, the beef falling apart with just a fork. Serving it over wide ribbons of pappardelle felt indulgent, and the sprinkle of fresh parsley gave a fresh pop that made the whole thing feel special.
It’s the kind of dish that invites you to linger at the table, to savor each bite and maybe even have a second helping because, well, you deserve it.
- Slow cooking means minimal hands-on time, perfect for busy evenings or when you want to prep ahead.
- The rich depth of flavors comes from layering simple ingredients—no complicated steps, just patience.
- Wide pappardelle noodles soak up the sauce beautifully, though you could try other pasta shapes if you’re feeling adventurous.
- It’s simple—and that’s kind of the point. This isn’t flashy, it’s just honest, hearty food.
If you’re worried about the time, remember most of it is hands-off, and the aroma wafting through your kitchen will keep you coming back to check in on it. Plus, leftovers taste even better the next day, so you get a little bonus meal.
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Slow Cooker Beef Ragu with Pappardelle
- Total Time: 6 hours 20 minutes
- Yield: 6 1x
Description
A rich and hearty slow cooker beef ragu simmered to perfection, served over wide pappardelle pasta for a comforting Italian meal.
Ingredients
2 tablespoons olive oil
2 pounds beef chuck roast, cut into 2-inch cubes
1 large onion, finely chopped
3 cloves garlic, minced
2 medium carrots, finely chopped
2 celery stalks, finely chopped
1 (28-ounce) can crushed tomatoes
1/2 cup dry red wine
1/2 cup beef broth
2 tablespoons tomato paste
1 teaspoon dried oregano
1 teaspoon dried thyme
1/2 teaspoon crushed red pepper flakes
1 bay leaf
Salt, to taste
Freshly ground black pepper, to taste
12 ounces dried pappardelle pasta
1/4 cup grated Parmesan cheese, for serving
2 tablespoons chopped fresh parsley, for garnish
Instructions
Heat olive oil in a large skillet over medium-high heat.
Add beef cubes in batches and brown on all sides, about 5 minutes per batch. Transfer browned beef to the slow cooker.
In the same skillet, add chopped onion, carrots, and celery. Cook until softened, about 5 minutes.
Add minced garlic and cook for 1 minute until fragrant.
Pour in red wine to deglaze the skillet, scraping up any browned bits from the bottom. Let it simmer for 2 minutes.
Transfer the vegetable and wine mixture to the slow cooker with the beef.
Add crushed tomatoes, beef broth, tomato paste, dried oregano, dried thyme, crushed red pepper flakes, and bay leaf to the slow cooker. Stir to combine.
Season with salt and freshly ground black pepper to taste.
Cover and cook on low for 6 hours, or until the beef is very tender and easily shredded.
About 15 minutes before serving, bring a large pot of salted water to a boil.
Cook the pappardelle pasta according to package instructions until al dente. Drain and set aside.
Remove the bay leaf from the ragu. Using two forks, shred the beef into the sauce and stir well.
Serve the beef ragu over the cooked pappardelle pasta.
Sprinkle grated Parmesan cheese and chopped fresh parsley on top before serving.
- Prep Time: 20 minutes
- Cook Time: 6 hours
Don’t stress about having fancy equipment to make this work. A slow cooker or crockpot you already own will do the trick, and a sturdy skillet for browning the beef is all you need besides. When serving, a simple green salad or some roasted veggies can balance the richness nicely. If you want to switch things up, sometimes I’ve added a splash of balsamic vinegar near the end for a subtle tang, or swapped fresh herbs depending on what’s on hand. You could even try it with different pastas—tagliatelle or fettuccine work okay, though I haven’t tested those as much.
FAQ
Can I make this without red wine? Yes, you can substitute extra beef broth or a splash of balsamic vinegar to keep the depth of flavor.
What if I don’t have pappardelle? Any wide, flat pasta will do, but the sauce clings best to noodles with some texture.
How long can I store leftovers? The ragu will keep in the fridge for about 4 days, and pasta separately for 3 days. Reheat gently with a bit of broth to loosen the sauce.
Is it freezer-friendly? It’s best to freeze the ragu without the pasta to maintain texture.
For those evenings when you want something that feels like a warm hug, this slow cooker beef ragu with pappardelle is waiting. Give yourself that little break and enjoy the process—your kitchen will thank you.