Slow Cooker Beef Ragu (Printable)
Tender beef slowly cooked in a rich tomato sauce, paired perfectly with silky pappardelle pasta.
# What You Need:
→ Beef
01 - 2 lbs beef chuck roast, trimmed and cut into large chunks
02 - 1 tsp salt
03 - 1/2 tsp freshly ground black pepper
→ Vegetables & Aromatics
04 - 2 tbsp 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 (28 oz) can crushed tomatoes
11 - 2 tbsp tomato paste
12 - 1 cup beef broth
→ Herbs & Seasonings
13 - 2 tsp dried oregano
14 - 1 tsp dried thyme
15 - 2 bay leaves
16 - 1/2 tsp crushed red pepper flakes (optional)
→ Pasta & Finish
17 - 1 lb pappardelle pasta
18 - 1/2 cup freshly grated Parmesan cheese
19 - Fresh basil, for garnish
# Steps:
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, approximately 5 minutes. Transfer browned beef to slow cooker.
03 - In the same skillet, sauté onion, carrots, and celery for 4 to 5 minutes until softened. Add garlic and cook an additional minute. Transfer mixture to slow cooker.
04 - Pour red wine into skillet; simmer for 2 minutes, scraping browned bits from the pan. Add wine and remaining ingredients including crushed tomatoes, tomato paste, beef broth, oregano, thyme, bay leaves, and red pepper flakes to slow cooker. Stir well.
05 - Cover and cook on low for 8 hours until beef is tender and shreds easily.
06 - Remove bay leaves. Using two forks, shred beef directly in slow cooker; stir to combine. Taste and adjust seasoning as necessary.
07 - Approximately 20 minutes before serving, prepare pappardelle according to package instructions. Drain and set aside.
08 - Plate pappardelle topped with beef ragu. Garnish with grated Parmesan cheese and fresh basil.
# Expert Hints:
01 -
- The beef becomes so tender it falls apart with a fork, no knife needed at the table.
- Your slow cooker does almost all the work while you go about your day.
- This sauce tastes better the next day, making it perfect for meal prep or feeding a crowd.
02 -
- Don't skip searing the beef even though the slow cooker will cook it anyway, because browning creates flavors that long cooking alone cannot achieve.
- If your sauce tastes too acidic at the end, a pinch of sugar helps balance it, but start small because you can always add more.
- Remove the bay leaves before serving or someone will definitely crunch into one at the worst possible moment.
03 -
- Make this on a day when you'll be home, because the smell alone is worth experiencing, even if you don't eat right away.
- If your slow cooker runs hot, check the beef around hour seven because some cookers finish faster than others.