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Slow Cooker Beef Ragu with Pappardelle

A comforting and easy slow cooker beef ragu served with pappardelle pasta, perfect for a cozy meal.
Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Course Dinner, Main Course
Cuisine Italian
Servings 6 servings
Calories 550 kcal

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.

Notes

For best flavors, allow ragu to cool before freezing, and don't forget to save a splash of pasta water to adjust sauce thickness. This recipe can be a great freezer meal.
Keyword Beef Ragu, easy dinner, Italian comfort food, pappardelle, Slow Cooker