Slow Cooker Beef Ragu (Print Version)
Rich beef slow-cooked with tomatoes and herbs, paired with wide pappardelle pasta and fresh Parmesan.
# Recipe Ingredients:
→ Beef
01 - 2 pounds beef chuck roast, trimmed and cut into large chunks
02 - 1 teaspoon salt
03 - 1/2 teaspoon freshly ground black pepper
→ Vegetables & Aromatics
04 - 2 tablespoons olive oil
05 - 1 large yellow onion, finely chopped
06 - 2 carrots, peeled and diced
07 - 2 celery stalks, diced
08 - 4 garlic cloves, minced
→ Liquids & Sauce
09 - 1/2 cup dry red wine
10 - 1 can (28 ounces) crushed tomatoes
11 - 2 tablespoons tomato paste
12 - 1 cup beef broth
→ Herbs & Seasonings
13 - 2 teaspoons dried oregano
14 - 1 teaspoon dried thyme
15 - 2 bay leaves
16 - 1/2 teaspoon crushed red pepper flakes (optional)
→ Pasta & Finish
17 - 1 pound pappardelle pasta
18 - 1/2 cup freshly grated Parmesan cheese
19 - Fresh basil leaves for garnish
# Directions:
01 - Season beef chunks evenly with salt and black pepper.
02 - Heat olive oil in a large skillet over medium-high heat. Brown beef on all sides, about 5 minutes, then transfer to slow cooker.
03 - In the same skillet, cook onion, carrots, and celery until softened, about 4–5 minutes. Add garlic and cook for 1 additional minute. Transfer vegetables to slow cooker.
04 - Pour red wine into the skillet and simmer for 2 minutes, scraping browned bits. Add mixture to slow cooker along with crushed tomatoes, tomato paste, beef broth, oregano, thyme, bay leaves, and red pepper flakes. Stir to combine.
05 - Cover and cook on low for 8 hours until beef is tender and shreds easily.
06 - Remove bay leaves. Use two forks to shred beef directly in slow cooker. Stir thoroughly and adjust seasoning as needed.
07 - About 20 minutes before serving, cook pappardelle according to package directions. Drain and set aside.
08 - Plate pappardelle topped with beef ragu. Garnish with grated Parmesan cheese and fresh basil leaves.
# Expert Advice:
01 -
- The beef becomes so tender it practically melts into the sauce—no knife required.
- You can forget about it for hours, which means actual free time on a cooking day.
- It tastes even better the next day, making it perfect for meal prep or unexpected guests.
02 -
- Don't skip browning the beef—it takes five minutes and creates the foundation for everything that follows.
- Resist the urge to peek constantly; every time you open the lid, you add cooking time because heat escapes.
03 -
- If your sauce seems thin at the end, remove the bay leaves and let it cook uncovered on low for another 30 minutes to reduce and concentrate the flavors.
- An immersion blender creates a smoother, more refined sauce if that's your preference—just remove the shredded beef first, blend, then stir it back in.