Name: Slow Cooker Beef Ragu with Pappardelle
Prep time: 20 min
Cook time: 8 h
Total time: 8 h 20 min
Cuisine: Italian
Ingredients: 2.5 to 3 pounds chuck roast, cut into large chunks; 1 large yellow onion, diced; 2 carrots, diced; 2 celery stalks, diced; 4 garlic cloves, minced; 28-ounce can crushed tomatoes; 2 tablespoons tomato paste; 1 cup beef broth; 2 tablespoons olive oil; 2 bay leaves; 1 teaspoon dried oregano; 1/2 teaspoon red pepper flakes; 1 1/2 teaspoons salt; 1/2 teaspoon black pepper; 12 ounces pappardelle pasta; Ricotta cheese, for topping; Freshly grated parmesan cheese, for serving; Fresh parsley, chopped for garnish

Description

Slow-cooked beef ragu, rich with tomatoes, herbs, and vegetables, served over wide ribbons of pappardelle and topped with creamy ricotta and parmesan. A comforting Italian classic made easy with a slow cooker.

Ingredients

Scale

2.5 to 3 pounds chuck roast, cut into large chunks
1 large yellow onion, diced
2 carrots, diced
2 celery stalks, diced
4 garlic cloves, minced
28-ounce can crushed tomatoes
2 tablespoons tomato paste
1 cup beef broth
2 tablespoons olive oil
2 bay leaves
1 teaspoon dried oregano
1/2 teaspoon red pepper flakes
1 1/2 teaspoons salt
1/2 teaspoon black pepper
12 ounces pappardelle pasta
Ricotta cheese, for topping
Freshly grated parmesan cheese, for serving
Fresh parsley, chopped for garnish

Instructions

Heat a large skillet over medium-high heat and add olive oil. Sear the beef chunks until browned on all sides. Transfer to the slow cooker.
In the same skillet, sauté onion, carrots, celery, and garlic for about 5 minutes. Stir in tomato paste and cook for 1 minute. Transfer to the slow cooker.
Add crushed tomatoes, beef broth, oregano, red pepper flakes, bay leaves, salt, and pepper to the slow cooker. Stir to combine.
Cover and cook on low for 8 hours or high for 4 to 5 hours until beef is fork-tender.
Discard bay leaves and shred the beef in the cooker. Stir to combine with the sauce.
Cook pappardelle according to package instructions. Drain and toss with the ragu.
Serve topped with ricotta, parmesan, and chopped parsley.

Notes

For a deeper flavor, don’t skip searing the beef before slow cooking.
Use high-quality tomatoes for the best sauce base.
Store leftovers in the fridge for up to 4 days or freeze for up to 3 months.

Nutrition

Serving Size: 1 serving
Calories: 520
Sugar: 8g
Sodium: 730mg
Fat: 28g
Saturated Fat: 11g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 4g
Protein: 35g
Cholesterol: 115mg

Keywords: beef ragu, slow cooker pasta, Italian dinner, pappardelle recipes, shredded beef sauce