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Cozy Slow Cooker Beef Ragu Recipe with Tender Pappardelle Pasta Made Easy

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A comforting and easy slow cooker beef ragu served over tender pappardelle pasta, perfect for busy weeknights or cozy dinners.

Ingredients

Scale
  • 2 pounds beef chuck roast, trimmed and cut into chunks
  • 2 tablespoons extra virgin olive oil
  • 1 large yellow onion, diced
  • 4 cloves garlic, minced
  • 2 medium carrots, peeled and diced
  • 2 celery stalks, diced
  • 28 ounces canned crushed tomatoes, no salt added
  • 2 tablespoons tomato paste
  • 1 cup low sodium beef broth
  • 1/2 cup dry red wine (optional)
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 2 bay leaves
  • Salt and black pepper, to taste
  • 12 ounces pappardelle pasta, fresh or dried
  • Freshly grated Parmesan cheese, for serving

Instructions

  1. Dice the onion, carrots, and celery. Mince the garlic. Cut the beef chuck roast into roughly 1½-inch chunks and pat dry with paper towels.
  2. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Working in batches, sear the beef chunks until browned on all sides, about 3-4 minutes per batch. Transfer browned beef to the slow cooker.
  3. In the same skillet, add diced onions, carrots, and celery. Cook until softened and translucent, about 5 minutes. Add minced garlic and cook for another 30 seconds until fragrant. Transfer veggies to the slow cooker.
  4. Stir in crushed tomatoes, tomato paste, beef broth, and red wine (if using) into the slow cooker. Add dried oregano, basil, bay leaves, and a pinch of salt and pepper. Stir to combine.
  5. Cover and cook on LOW for 7-8 hours or on HIGH for 4-5 hours until beef is fork-tender and sauce thickened. If sauce is too thin, cook uncovered on HIGH for 20-30 minutes to reduce.
  6. About 15 minutes before ragu is done, bring a large pot of salted water to a boil. Cook pappardelle pasta according to package instructions until al dente. Drain well.
  7. Remove bay leaves from ragu. Taste and adjust seasoning with salt and pepper. Toss pasta gently with some ragu sauce to coat. Serve topped with extra sauce and freshly grated Parmesan cheese.

Notes

Browning the beef before slow cooking adds deep flavor. Use fresh pappardelle if possible for best texture. Red wine is optional but recommended for richness. For a creamier sauce, stir in heavy cream or mascarpone before serving. Leftovers keep well refrigerated for 3 days or frozen for up to 3 months (without pasta).

Nutrition

Keywords: slow cooker beef ragu, pappardelle pasta, easy dinner, comfort food, Italian ragu, slow cooker recipe, beef chuck roast

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