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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.
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Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 550
Ingredients Method Notes

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

Method
 

Preparation
  1. Cut the chuck roast into big chunks.
  2. Heat a pan and brown the beef chunks.
  3. Add the browned beef to the slow cooker.
  4. Add chopped onions, carrots, minced garlic, crushed tomatoes, red wine, beef broth, dried basil, dried thyme, and bay leaf to the slow cooker.
  5. Cover and cook on low heat for 8 hours.
Serving
  1. Once done, shred the beef with two forks.
  2. Cook the pappardelle pasta according to package instructions.
  3. Drain the pasta and combine it with the ragu.
  4. 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.