Slow Cooked Beef Ragu with Pappardelle
This hearty slow cooker beef ragu is the perfect comfort food, featuring tender beef and a rich tomato sauce served over wide, silky pappardelle pasta.
Equipment
- 1 large slow cooker (6‑qt or 7‑qt)
- Skillet (non‑stick or cast iron)
- Wooden spoon
- Cutting board and knife
- Measuring spoons and cups
Ingredients
For the Beef Mixture
- 2 lb (900 g) chuck steak, cut into 1 in (2.5 cm) cubes
- 2 tbsp (30 mL) olive oil
- 1 large onion, finely diced
- 3 cloves garlic, minced
- 1 tsp (5 mL) dried oregano
- 1 tsp (5 mL) dried basil
- Salt and pepper to taste
For the Sauce
- 1 can (28 oz / 794 g) whole peeled tomatoes, crushed by hand (or 4 fresh ripe tomatoes, peeled & chopped)
- 1 cup (240 mL) beef broth
- 2 tbsp (30 mL) tomato paste
- 1 tbsp (15 mL) balsamic vinegar
- 1 tbsp (15 mL) chopped fresh parsley
- 1 tbsp (15 mL) chopped fresh basil
- 1 tsp (5 mL) red wine (optional)
For the Pasta
- 1 lb (450 g) pappardelle, cooked al dente
- Fresh grated Parmesan, for serving
Instructions
Step 1: Sear the Beef
- Heat the skillet over medium‑high. Add olive oil, then brown the beef cubes on all sides. Remove and set aside.
- Tip: Use a quick sear to lock in flavor without cooking through.
Step 2: Saute Aromatics
- In the same skillet, add onion and garlic. Cook until translucent, about 4 minutes. Transfer to the slow cooker.
Step 3: Layer the Ingredients
- Place the browned beef on top of the aromatics. Sprinkle oregano, basil, salt, and pepper.
Step 4: Build the Sauce
- Pour in crushed tomatoes, beef broth, tomato paste, balsamic vinegar, parsley, basil, and wine. Stir gently to combine.
Step 5: Slow Cook
- Cover and cook on low for 8–10 hours or on high for 4–5 hours, until the beef is melt‑in‑your‑mouth tender.
- Tip: The longer the cook, the deeper the flavor; try adding a splash of red wine halfway through for complexity.
Step 6: Finish the Pasta
- Meanwhile, boil water, add a pinch of salt, and cook pappardelle until al dente. Drain, reserving a splash of pasta water.
Step 7: Plate and Serve
- Spoon the hearty ragu over the fresh pappardelle. Drizzle a little pasta water to loosen the sauce if needed. Top with grated Parmesan.
Notes
Pro Tips: • Keep the lid on to trap moisture and enhance the tender texture. • Add a bay leaf during the last hour for subtle earthy depth. • Finish with a touch of fresh lemon zest to brighten the sauce. • Serve with a side of garlic crusty bread to mop up the rich sauce. • Store leftovers in an airtight container for up to 3 days in the fridge.