Slow Cooker Beef Ragu with Pappardelle: A Hearty, Flavorful Dish Perfect for Any Occasion

Introduction

If you’re looking for a comforting, delicious dish that’s both easy to make and full of rich flavors, look no further than Slow Cooker Beef Ragu with Pappardelle! This classic Italian recipe combines tender beef, savory vegetables, and a luscious tomato-based sauce, all served over wide, luscious pappardelle pasta. Whether it’s a cozy family dinner or a gathering with friends, this meal is sure to impress. What’s even better? It’s made in a slow cooker, which means it practically cooks itself while you go about your day!

In this guide, we’ll walk you through the step-by-step process of creating this mouthwatering dish, from the origins of beef ragu to the ingredients and preparation method. Plus, we’ll share some variations of the recipe and answer common questions so that you can customize it to suit your taste. Let’s get started!

What Is Slow Cooker Beef Ragu with Pappardelle?

Beef ragu is a slow-cooked meat sauce, typically made with beef or pork, that’s simmered with vegetables, tomatoes, and seasonings until the meat is fall-apart tender. The sauce is rich, savory, and incredibly flavorful, making it the perfect companion for pasta. The traditional way of making beef ragu involves simmering the beef for hours to allow all the flavors to meld together.

Pappardelle is a type of broad, flat pasta that pairs perfectly with hearty sauces like beef ragu. Its wide ribbons of pasta can hold up to the thick, savory sauce, ensuring each bite is packed with flavor.

This Slow Cooker Beef Ragu with Pappardelle recipe simplifies the process by allowing you to cook the beef in a slow cooker, freeing up your time while still delivering all the flavors you love.

Origin of Beef Ragu

The history of beef ragu can be traced back to Italy, where it is a popular dish in regions like Tuscany. It’s typically made with braised meats such as beef, lamb, or pork, which are cooked in a tomato-based sauce. In fact, “ragù” in Italian refers to a meat-based sauce that’s slow-cooked to perfection. The dish has deep roots in Italian culinary traditions and is cherished for its rich flavors and comforting qualities.

Over time, the recipe has evolved, with variations found throughout Italy and beyond. In some regions, beef ragu is served with pappardelle, a traditional Tuscan pasta that beautifully complements the thick, flavorful sauce. Whether you’re making it with beef, lamb, or pork, the key to a great ragu is the slow cooking process that allows the meat to become incredibly tender and the sauce to develop its complex flavors.

Ingredients with Quantity

To make Slow Cooker Beef Ragu with Pappardelle, you’ll need the following ingredients:

For the Beef Ragu:

• 2 lbs beef chuck roast, cut into large chunks
• 2 tbsp olive oil
• 1 onion, chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 4 cloves garlic, minced
• 1 can (28 oz) crushed tomatoes
• 1 cup beef broth
• 1/2 cup red wine (optional, but recommended for depth of flavor)
• 2 tbsp tomato paste
• 1 tsp dried oregano
• 1 tsp dried thyme
• 1 bay leaf
• Salt and pepper, to taste

For the Pappardelle:

• 12 oz pappardelle pasta
• Grated Parmesan cheese, for serving
• Fresh basil or parsley, for garnish

Step-by-Step Directions and Preparation Method

1. Prepare the Beef Ragu:

Step 1: Sear the Beef

Start by heating the olive oil in a large skillet over medium-high heat. Season the beef chunks with salt and pepper. Once the oil is hot, sear the beef in batches, ensuring all sides are browned. This process helps to lock in the beef’s natural juices and enhance the flavor. Once browned, transfer the beef to the slow cooker.

Step 2: Sauté Vegetables

In the same skillet, add the chopped onion, diced carrots, and celery. Sauté for about 5 minutes, or until the vegetables are softened. Add the minced garlic and sauté for another minute until fragrant. This step brings out the flavors of the vegetables and garlic, which will add depth to your sauce.

Step 3: Combine Ingredients

Add the sautéed vegetables to the slow cooker with the browned beef. Then, stir in the crushed tomatoes, beef broth, red wine (if using), tomato paste, oregano, thyme, and bay leaf. Season with salt and pepper to taste. The slow cooker does all the work from here, so just give everything a good stir to combine.

Step 4: Cook

Cover the slow cooker and cook on low for 8 hours or on high for 4 hours. The beef should be incredibly tender and easy to shred with a fork. The long, slow cooking time allows all the flavors to meld together, creating a rich and savory sauce.

2. Cook the Pappardelle:

Step 1: Boil Pasta

About 15 minutes before the ragu is done cooking, bring a large pot of salted water to a boil. Add the pappardelle and cook according to the package instructions, typically for about 10-12 minutes, until the pasta is al dente. Pappardelle is a thicker pasta, so make sure it’s cooked to the right texture to hold up to the rich ragu.

Step 2: Drain and Toss

Once the pasta is cooked, drain it and toss it with a little olive oil to prevent the strands from sticking together. This simple step keeps the pasta from clumping and ensures it stays nice and separate when serving.

3. Serve the Dish:

Step 1: Shred the Beef

Once the beef is fully cooked and tender, remove it from the slow cooker and use two forks to shred it. This is where the magic happens—the beef will break apart effortlessly, absorbing all the flavorful sauce.

Step 2: Combine the Beef with the Sauce

Return the shredded beef to the slow cooker and stir it into the sauce. The beef should be completely coated in the rich, savory ragu sauce. Give it a final taste and adjust the seasoning with more salt and pepper, if needed.

Step 3: Plate

Serve the beef ragu over the cooked pappardelle. Garnish with freshly grated Parmesan cheese and a sprinkle of fresh basil or parsley. The cheese adds a nice sharpness, while the herbs bring freshness to the dish. Enjoy!

Variations of Slow Cooker Beef Ragu with Pappardelle

While the traditional Slow Cooker Beef Ragu with Pappardelle is absolutely delicious, there are a few variations you can try to mix things up:

1. Add More Vegetables: Feel free to add other vegetables like bell peppers, mushrooms, or zucchini to the ragu for extra flavor and nutrition. These vegetables can be added along with the carrots, celery, and onions.
2. Different Pasta: If you’re not a fan of pappardelle, you can substitute it with other wide pasta like fettuccine or tagliatelle. Even rigatoni or penne would work well, as they can hold the hearty sauce.
3. Slow Cooker with Lamb: For a richer, gamey flavor, try making this ragu with lamb instead of beef. Lamb shanks or shoulder cuts work well in slow cookers, offering a tender and flavorful result.
4. Spicy Ragu: Add some red pepper flakes or a diced jalapeño to the sauce if you want a bit of heat. The spiciness will balance out the rich, savory flavors of the beef.

FAQs about Slow Cooker Beef Ragu with Pappardelle

Q1: Can I make this ahead of time?
Yes! This dish can be made ahead of time and stored in the refrigerator for up to 3 days. The flavors actually improve after sitting for a while. You can also freeze the ragu for up to 3 months. Just reheat it on the stove or in the microwave when you’re ready to serve.

Q2: What if I don’t have a slow cooker?
If you don’t have a slow cooker, you can make this recipe on the stovetop. Just follow the same steps for searing the beef and sautéing the vegetables, then transfer everything to a large pot. Let it simmer on low heat for about 2-3 hours, or until the beef is tender.

Q3: Can I use a different cut of beef?

Conclusion

Slow Cooker Beef Ragu with Pappardelle is a warm, comforting dish that’s perfect for any occasion. With its tender beef, savory sauce, and rich pasta, it’s a meal that will make your taste buds sing. The best part? It’s incredibly easy to prepare, thanks to the slow cooker. Whether you’re cooking for a special event or just a cozy dinner at home, this recipe is sure to become a favorite.

So, next time you’re in the mood for a hearty meal, give this Slow Cooker Beef Ragu with Pappardelle a try. It’s a timeless classic that will bring a taste of Italy straight to your dinner table. Enjoy!

Slow Cooker Beef Ragu with Pappardelle: A Hearty, Flavorful Dish Perfect for Any Occasion

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• Author: David Andersson
• Total Time: 8 hours 15 minutes
• Yield: 6 1x

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Description

Beef ragu is a slow-cooked meat sauce, typically made with beef or pork, that’s simmered with vegetables, tomatoes, and seasonings until the meat is fall-apart tender. The sauce is rich, savory, and incredibly flavorful, making it the perfect companion for pasta. The traditional way of making beef ragu involves simmering the beef for hours to allow all the flavors to meld together.

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Ingredients

Scale 1x2x3x

For the Beef Ragu:

• 2 lbs beef chuck roast, cut into large chunks
• 2 tbsp olive oil
• 1 onion, chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 4 cloves garlic, minced
• 1 can (28 oz) crushed tomatoes
• 1 cup beef broth
• 1/2 cup red wine (optional)
• 2 tbsp tomato paste
• 1 tsp dried oregano
• 1 tsp dried thyme
• 1 bay leaf
• Salt and pepper, to taste

For the Pappardelle:

• 12 oz pappardelle pasta
• Grated Parmesan cheese, for serving
• Fresh basil or parsley, for garnish

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Instructions

1. Prepare the Beef Ragu:

1. Sear the Beef: In a large skillet, heat olive oil over medium-high heat. Season the beef chunks with salt and pepper, then sear them in batches until browned on all sides. Transfer to the slow cooker.
2. Sauté Vegetables: In the same skillet, add the onion, carrots, and celery. Sauté for about 5 minutes until softened. Add garlic and cook for another minute.
3. Combine Ingredients: Add the sautéed vegetables to the slow cooker with the beef. Stir in crushed tomatoes, beef broth, red wine, tomato paste, oregano, thyme, bay leaf, and additional salt and pepper to taste.
4. Cook: Cover and cook on low for 8 hours or on high for 4 hours, until the beef is tender and easily shredded.

2. Cook the Pappardelle:

1. Boil Pasta: About 15 minutes before the ragu is done, bring a large pot of salted water to a boil. Cook the pappardelle according to package instructions until al dente.
2. Drain and Toss: Drain the pasta and toss it with a little olive oil to prevent sticking.

3. Serve:

1. Shred the Beef: Remove the beef from the slow cooker and shred it with two forks. Return it to the sauce and stir to combine.
2. Plate: Serve the beef ragu over the pappardelle. Garnish with grated Parmesan cheese and fresh basil or parsley.

Notes

For extra richness, stir in a splash of red wine or a dollop of mascarpone before serving. Garnish with freshly grated Parmesan and chopped parsley for a finishing touch.

• Prep Time: 15 minutes
• Cook Time: 8 hours
• Category: Main Course
• Method: Slow-cooked
• Cuisine: Italian

Nutrition

• Serving Size: Bowl
• Calories: 600kcal
• Sugar: 6g
• Sodium: 480mg
• Fat: 28g
• Saturated Fat: 10g
• Unsaturated Fat: 16g
• Trans Fat: 0g
• Carbohydrates: 50g
• Fiber: 3g
• Protein: 38g
• Cholesterol: 105mg

Keywords: Slow Cooker Beef Ragu with Pappardelle