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Cozy Slow Cooker Beef Ragu with Pappardelle Pasta

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A rich and tender slow cooker beef ragu paired with broad ribbons of pappardelle pasta, perfect for a cozy, hands-off dinner that fills your kitchen with comforting aromas.

Ingredients

Scale
  • 2 pounds beef chuck roast, trimmed and cut into chunks
  • 2 tablespoons olive oil
  • 1 large yellow onion, finely chopped
  • 4 garlic cloves, minced
  • 2 medium carrots, diced
  • 2 celery stalks, diced
  • 28 ounces canned crushed tomatoes
  • 2 tablespoons tomato paste
  • 1 cup beef broth
  • 1/2 cup red wine (optional)
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 2 bay leaves
  • Salt and freshly ground black pepper, to taste
  • 12 ounces pappardelle pasta
  • Fresh parsley, for garnish
  • Freshly grated Parmesan cheese (optional)

Instructions

  1. Trim excess fat from the beef chuck and cut into roughly 2-inch chunks. Pat dry with paper towels.
  2. Heat olive oil in a large skillet over medium-high heat. Brown beef chunks in batches, about 2-3 minutes per side, until deeply caramelized. Transfer to slow cooker.
  3. In the same skillet, reduce heat to medium. Add chopped onion, diced carrots, and celery. Cook, stirring occasionally, until softened and translucent, about 5-7 minutes. Add minced garlic and cook 1 more minute until fragrant.
  4. Pour in red wine, scraping up browned bits. Simmer 2-3 minutes to reduce slightly.
  5. Transfer sautéed veggies and wine to slow cooker over beef. Add crushed tomatoes, tomato paste, beef broth, oregano, basil, bay leaves, salt, and pepper. Stir gently to combine.
  6. Cover and cook on low for 6 to 8 hours or on high for 4 hours until beef is fork-tender and sauce is thick.
  7. About 15 minutes before ragu finishes, bring a large pot of salted water to boil. Cook pappardelle according to package instructions (7-9 minutes) until al dente. Drain and reserve 1 cup pasta water.
  8. Remove bay leaves from ragu. If sauce is too thick, stir in reserved pasta water to loosen. Adjust seasoning as needed.
  9. Toss pappardelle with beef ragu. Garnish with chopped parsley and Parmesan cheese if desired. Serve hot.

Notes

Do not skip browning the beef as it adds deep umami flavor. If sauce tastes too acidic, add a pinch of sugar. For gluten-free option, use gluten-free pappardelle or substitute with polenta or zucchini ribbons. Red wine is optional and can be replaced with extra beef broth or grape juice. Leftovers store well refrigerated up to 4 days or frozen up to 3 months (without pasta).

Nutrition

Keywords: slow cooker beef ragu, pappardelle pasta, comfort food, easy dinner, slow cooked beef, homemade ragu, cozy meal

Find it online: https://prismtaste.com/cozy-slow-cooker-beef-ragu-recipe-easy-homemade-pappardelle-pasta-dinner/