Ever had one of those long workdays where you just want to come home and eat something that tastes like a big warm hug? Slow Cooker Beef Ragu with Pappardelle Recipe is my get-out-of-dinner-jail free card. Seriously, the way the beef just falls apart, mixing into that tomato-ey sauce… forget it. I used to think you had to go to a fancy restaurant for this level of comfort, but guess what? Your crockpot can totally handle it. Promise you won’t need a secret culinary handshake to pull this off.
What is Ragu?
Let’s keep this simple, okay? Ragu is basically a rich beef sauce with tomato, some carrots, and a splash of red wine (you can skip that bit if you’re not into booze). It’s meant to cook for ages until the beef becomes so tender, you barely need a fork. I used to get confused and think ragu was just spaghetti sauce, but it’s chunkier and way more filling. Growing up, my grandma made her “gravy,” but ragu always felt a little bit fancier, yet still rustic. You make a big pot once and you eat like royalty for days.
To be honest, those little bits of carrot and onion that melt into the sauce? That’s the secret magic. People will ask what’s in it. You’ll shrug mysteriously, but you’ll know. 
Best Pasta to Serve with Ragu
Alright, I’ll put my flag in the sand on this: Pappardelle is the answer. Those broad, flat noodles grab every bit of slow-cooked beef ragu like nothing else out there. Spaghetti slips and slides, fettuccine tries (I’ll give it that), but pappardelle just sticks to the sauce. If you can’t find it, go for tagliatelle or even regular old egg noodles. My friend once used penne since that’s all she had, and… well, it still worked, but pappardelle remains king in my book.
Don’t forget to save a splash of pasta water. I dump it into the ragu if it’s looking too thick. It’s not a trick, it’s just what Italian grandmas do. And I trust them. 
How to Make Slow Cooked Beef Ragu with Pappardelle
First off, you don’t need fancy beef. I use chuck roast or whatever’s cheap at the market. Cut it in big chunks—it’ll turn to velvet after hours in the slow cooker. Get a pan screaming hot, brown the beef (don’t skip, trust me), then dump it in the slow cooker. Toss in chopped onions, carrots, garlic, and a can of tomatoes. Splash of wine, a bit of broth, and a few herbs—basil, thyme, a bay leaf if you’ve got one. Lid on, low heat, sit back. Eight hours later? You have the kind of ragu that’s straight-out-of-Italy good.
Once it’s done, shred the beef with two forks. Boil up your pappardelle, drain it, and plop everything together. Bonus points if you finish with some parm and a drizzle of olive oil. Seriously, this isn’t rocket science, but it sure feels fancy when you eat it.
“I made this ragu for my in-laws and they thought I’d taken a secret Italian cooking course. Easiest wow-factor meal I’ve ever made!” — Lydia M.
Make It A Freezer Meal!
Okay, real talk: this is the champion of freezer-friendly dinners. Let the slow cooked beef ragu with pappardelle cool off, then toss it in a freezer bag—label it (trust me, future you will thank past you), and lay it flat so it freezes quick. When you want it again, pop it in the fridge to defrost overnight or heat right from frozen on low in a saucepan. Sometimes, I’ll double the batch just for this reason. It’s wild how flavors get even better after a rest in the deep freeze, isn’t it?
Slow Cooked Beef Ragu with Pappardelle Recipe Tips
Here’s my quick-fire advice for maximum success (tried, tested, sometimes laughed at myself doing):
- Brown your beef. It’s not a hassle. It’s the flavor jackpot.
- Don’t skimp on time. The slower the better. Think lazy Sunday energy.
- Leftovers? Add to soup. Seriously, noodles and ragu refresh like new.
- Serve with lots of parm. Trust me, it’s not optional.
Common Questions
Q: Can I use a different meat?
Definitely! Pork shoulder works or try lamb for a twist. I’ve even used turkey in a pinch—just sayin’.
Q: Do I need red wine?
Nah, but it does add more oomph. Use beef broth if you’re skipping it.
Q: Can I prep ahead?
Absolutely. Chop veggies the night before. Meat goes in right from the fridge.
Q: How should I store leftovers?
Fridge it for up to 4 days, or freeze as I mentioned above. Pasta gets mushy, so keep it separate if you can.
Q: Is this gluten-free?
Use gluten-free noodles and check your broth, then you’re set.
If You Make One Cozy Meal, Make It This
Alright, friend. At the end of the day, this slow cooked beef ragu with pappardelle is just one of those foolproof dinners that basically cooks itself and somehow impresses everybody. Try this when you want to bring big comfort without big effort. For more inspiration and different variations, flick over to this Slow Cooked Shredded Beef Ragu Pasta from RecipeTin Eats, or check out another take on Slow Cooker Beef Ragu with Pappardelle Recipe by Pinch of Yum. Now, grab your slow cooker and a pack of those glorious wide noodles—you’ve totally got this.
Slow Cooker Beef Ragu with Pappardelle
Ingredients
For the Beef Ragu
- 3 lbs chuck roast Cut into big chunks
- 1 cup chopped onions Add to the slow cooker
- 2 cups chopped carrots Add to the slow cooker
- 3 cloves garlic Minced, add to the slow cooker
- 1 can crushed tomatoes For the sauce
- 1 cup red wine Optional, splash for flavor
- 1 cup beef broth For the sauce
- 1 tsp dried basil
- 1 tsp dried thyme
- 1 bay leaf bay leaf If available
For Serving
- 12 oz pappardelle pasta Can substitute tagliatelle or egg noodles if necessary
- 1/2 cup grated parmesan cheese For topping
- 2 tbsp olive oil For drizzling on top
Instructions
Preparation
- Cut the chuck roast into big chunks.
- Heat a pan and brown the beef chunks.
- Add the browned beef to the slow cooker.
- Add chopped onions, carrots, minced garlic, crushed tomatoes, red wine, beef broth, dried basil, dried thyme, and bay leaf to the slow cooker.
- Cover and cook on low heat for 8 hours.
Serving
- Once done, shred the beef with two forks.
- Cook the pappardelle pasta according to package instructions.
- Drain the pasta and combine it with the ragu.
- Serve topped with grated Parmesan cheese and a drizzle of olive oil.
