Ingredients
2 1/2 pounds beef chuck roast, cut into large chunks
1 medium onion, finely chopped
2 carrots, finely chopped
2 celery stalks, finely chopped
4 cloves garlic, minced
2 tablespoons tomato paste
1 (28-ounce) can crushed tomatoes
1/2 cup beef broth
1/2 cup red wine (optional)
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon black pepper
1 bay leaf
1–2 teaspoons sugar (optional)
12–16 ounces pappardelle pasta
Grated Parmesan cheese, for serving
Fresh basil or parsley, for garnish
Instructions
1. Place beef chunks in the slow cooker.
2. Add onions, carrots, celery, and garlic on top.
3. In a small bowl, whisk tomato paste, crushed tomatoes, broth, wine (if using), oregano, basil, thyme, salt, pepper, bay leaf, and sugar.
4. Pour mixture over the beef and vegetables.
5. Cover and cook on LOW for 8–9 hours or HIGH for 4–5 hours until beef is very tender.
6. Remove bay leaf and shred beef directly in the slow cooker; stir well.
7. Cook pappardelle according to package directions.
8. Serve ragu over pasta or toss pasta directly into the sauce.
9. Top with Parmesan and fresh herbs.
Notes
Searing the beef first adds deeper flavor.
This ragu tastes even better the next day.
Freezes well for up to 3 months—perfect meal prep.
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Italian
Nutrition
- Serving Size: 1 portion
- Calories: 550
- Sugar: 9g
- Sodium: 760mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 57g
- Fiber: 5g
- Protein: 36g
- Cholesterol: 115mg
Keywords: slow cooker beef ragu, Italian dinner recipe, pappardelle ragu, hearty beef pasta, easy crockpot ragu