Slow Cooker Beef Ragu with Pappardelle
A comforting pasta dinner featuring tender beef and a rich, savoury sauce that clings beautifully to wide pappardelle noodles.
Ingredients
Meat and Sauce Base
- 3 pounds chuck roast Preferred cut for slow-cooked ragu.
- 1 cup red wine Optional, can adjust for flavor balance.
- 2 cans crushed tomatoes Base for the sauce.
- 1 tablespoon olive oil For sautéing.
- 1 teaspoon salt To taste.
- 1 teaspoon black pepper To taste.
Pasta
- 12 ounces pappardelle Best pasta shape for this dish.
Aromatics
- 1 onion onion, diced For flavor base.
- 2 cloves garlic, minced Adds depth of flavor.
- 2 stalks celery, diced Optional for added texture.
- 1 carrot carrot, diced Optional for sweetness.
Instructions
Preparation
- Sauté diced onion, garlic, celery, and carrot in olive oil until tender.
- Add browned chuck roast to the slow cooker.
- Pour crushed tomatoes and red wine over the beef.
- Season with salt and pepper.
Cooking
- Cover and cook on low for 8 hours or high for 4 hours until the beef is tender.
- Shred the beef with two forks and stir it back into the sauce.
Serving
- Cook pappardelle according to package directions.
- Drain and serve topped with beef ragu.
- Pair with a crisp green salad or crusty bread.
Notes
Store sauce separately from pasta to maintain texture. Can be refrigerated for 3-4 days or frozen.