Ultimate Slow-Cooked Beef Ragu Pappardelle in 8 Hours

Oh, beef ragu pappardelle—just saying those words makes my mouth water! This is the kind of meal that fills your kitchen with the most incredible aroma while it bubbles away in the slow cooker. It’s comfort food at its finest: tender shreds of beef swimming in a rich, tomatoey sauce that clings to every wide ribbon of pappardelle pasta. The best part? You barely have to lift a finger after the initial prep. Just let the slow cooker work its magic while you go about your day. When dinnertime rolls around, you’ll be rewarded with a dish that tastes like you’ve been cooking all day—because technically, you have! Trust me, one bite of this hearty Italian classic, and you’ll be hooked.

Why You’ll Love This Beef Ragu Pappardelle

Let me tell you why this dish has become my go-to for cozy dinners and impressing guests alike:

• Melt-in-your-mouth beef that shreds effortlessly after hours of slow cooking – that chuck roast transforms into something magical
• A rich, tomato-based sauce with layers of flavor from the wine, herbs, and those perfectly sautéed veggies
• Minimal hands-on time – just 20 minutes of prep, then let your slow cooker do all the heavy lifting
• The ultimate comfort food pasta that feels fancy but is actually so approachable
• Perfect for feeding a crowd – this braised beef ragu only gets better as it sits, making it ideal for dinner parties

Seriously, this is the kind of meal that makes people ask for the recipe – and you’ll be proud to share it!

Ingredients for Beef Ragu Pappardelle

Gathering the right ingredients is half the battle when making this incredible beef ragu. Here’s everything you’ll need, organized by category so you can shop and prep efficiently:

Meat

• 2 1/2 lb chuck roast (trimmed) – Look for a well-marbled piece with good fat distribution

Vegetables

• 1 onion, finely chopped – About 1 cup total
• 2 carrots, finely chopped – Peel them first for the best texture
• 2 celery stalks, finely chopped – Include those tender inner stalks with leaves
• 4 cloves garlic, minced – Fresh is best here, not the jarred stuff

Liquids

• 1 cup dry red wine (or beef broth) – A Cabernet or Chianti works beautifully
• 1 can (28 oz) crushed tomatoes – The base of our rich sauce
• 1 can (14.5 oz) diced tomatoes – Adds nice texture
• 2 cups beef broth – Low-sodium so we can control the seasoning

Seasonings & Other

• 2 tbsp olive oil – For searing and sautéing
• 1 tsp kosher salt – Plus more to taste later
• 1/2 tsp black pepper – Freshly ground if possible
• 2 tbsp tomato paste – That little tube in your fridge works great
• 2 tsp Italian seasoning – My secret is half oregano, half basil
• 2 bay leaves – Remove these before serving!
• 1/2 tsp crushed red pepper flakes (optional) – Just a pinch adds nice warmth
• 1 lb pappardelle pasta (or rigatoni) – Those wide ribbons are perfect for catching sauce
• 1/2 cup grated Parmesan, plus more for serving – Get the good stuff and grate it fresh

Ingredient Notes & Substitutions

Here’s why these ingredients matter and what you can swap if needed:

Chuck roast is my absolute favorite for this recipe because it becomes incredibly tender during the long cook time. If you can’t find chuck, brisket or short ribs would work too—just look for well-marbled cuts with connective tissue that breaks down beautifully.

The red wine adds such depth to the sauce, but I get it—not everyone cooks with alcohol. You can absolutely use extra beef broth instead. Just add a tablespoon of balsamic vinegar to mimic some of that complexity.

Now about that pappardelle—those wide, flat noodles are made for meaty sauces like this. But if your store’s out, rigatoni or tagliatelle make fine substitutes. Really, any substantial pasta that can hold up to the rich sauce will do.

One last tip: when the recipe says “finely chopped” veggies, take that seriously! You want everything in small, uniform pieces that’ll melt into the sauce during cooking. I aim for about 1/4-inch dice—big enough to notice, small enough to cook evenly.

Equipment You’ll Need

Before we dive into cooking, let’s talk about the tools that’ll make this beef ragu pappardelle a breeze! You probably have most of these in your kitchen already:

• 6-quart (or larger) slow cooker – This is our workhorse! The size is important—you need enough room for the roast and all those delicious ingredients.
• Large skillet – For searing the beef and sautéing the veggies. Cast iron works great if you have it.
• Wooden spoon – My go-to for stirring and scraping up all those flavorful browned bits from the pan.
• Pasta pot – Something big enough to give those pappardelle ribbons plenty of room to swim.
• Tongs – For flipping that beautiful chuck roast while searing.
• Chef’s knife & cutting board – You’ll need these for prepping all those vegetables.
• Measuring spoons & cups – Because eyeballing tomato paste never works out for me!

A few optional but helpful extras:

• Meat shredder – Makes quick work of pulling apart that tender beef. Two forks work too, but this gadget saves time.
• Fat separator – If you want to skim off excess fat from the sauce before serving.
• Microplane – For grating fresh Parmesan right over the finished dish—worth every penny!

Don’t stress if you’re missing something—this recipe is pretty forgiving. The most important things are that slow cooker and a good skillet to build flavors at the start. Everything else is just nice-to-have!

How to Make Beef Ragu Pappardelle

Alright, let’s get cooking! This beef ragu pappardelle comes together in a few simple steps, but each one builds layers of flavor that’ll make your taste buds sing. Don’t let the slow cooker time fool you—active cooking time is minimal, and the results are so worth it.

Step 1: Sear the Beef

First things first—we’re going to give that chuck roast a beautiful crust. Pat it dry with paper towels (this is crucial for good browning!), then season all over with salt and pepper. Heat your olive oil in a large skillet over medium-high until it shimmers.

Carefully place the roast in the pan—you should hear a nice sizzle! Resist the urge to move it around; let it develop that golden crust for 3-4 minutes per side. Don’t crowd the pan—if your roast is too big, cut it in half. That gorgeous brown stuff stuck to the pan? That’s flavor gold we’ll use later!

Step 2: Sauté the Vegetables

With the beef resting aside, it’s veggie time! In that same skillet (don’t you dare wash it—all those browned bits are packed with flavor!), add the onion, carrots, and celery. Cook over medium heat for 5-6 minutes, stirring occasionally, until they start to soften and sweeten.

When the vegetables are tender, add the garlic—just 30 seconds is enough to release its aroma without burning. Your kitchen should smell absolutely incredible by now!

Step 3: Build the Sauce

Now for the magic! Stir in the tomato paste and let it cook for a minute—this deepens its flavor. Then pour in the red wine (or broth) and use your wooden spoon to scrape up all those delicious browned bits from the pan. Let it simmer for 2-3 minutes to cook off the alcohol.

Transfer everything to your slow cooker—the seared beef goes in first, then pour the veggie-wine mixture over it. Add both cans of tomatoes, beef broth, Italian seasoning, bay leaves, and red pepper flakes if using. Give it all a gentle stir to combine.

Step 4: Slow Cook & Shred

Cover and set your slow cooker to LOW for 8-9 hours (or HIGH for 4-5 hours if you’re short on time). Walk away and let the magic happen! When you lift that lid hours later, the beef should be fall-apart tender—test it with a fork; it should shred easily.

Remove the bay leaves (no one wants to bite into those!), then use two forks or a meat shredder to pull the beef apart right in the slow cooker. Stir it back into that luscious sauce. If the sauce looks too thin, let it cook uncovered for 10-15 minutes to thicken.

Step 5: Cook Pappardelle & Serve

When you’re almost ready to eat, bring a large pot of salted water to boil for the pasta—make it as salty as the sea! Cook the pappardelle until al dente (usually about 1 minute less than package directions), then reserve 1/2 cup of that starchy pasta water before draining.

Toss the hot pasta with the beef ragu, adding a splash of pasta water if needed to help the sauce cling to every noodle. Finish with a generous shower of freshly grated Parmesan—the heat will make it melt beautifully into the sauce. Serve immediately with extra cheese on the side for those (like me) who can never get enough!

Tips for Perfect Beef Ragu Pappardelle

After making this dish countless times, I’ve picked up some tricks that take it from good to absolutely knock-your-socks-off amazing:

• Skim the fat – After cooking, use a spoon to remove excess fat from the sauce’s surface. Your ragu will taste cleaner and richer.
• Simmer uncovered – If your sauce needs thickening, let it bubble without the lid for 10-15 minutes after shredding the beef.
• Salt that pasta water – Seriously, make it as salty as the sea! It’s your only chance to season the noodles themselves.
• Reserve pasta water – That starchy liquid is gold for adjusting sauce consistency – just add a splash at a time.
• Rest the meat – Let the roast sit 5 minutes after searing before adding to the slow cooker. It helps retain juices.

These little touches make all the difference between a good ragu and one that’ll have everyone begging for seconds!

Serving Suggestions

Oh, let me tell you how I love to serve this beef ragu pappardelle—it’s practically a ritual in my house! First, you’ll want to pile those saucy noodles high in shallow bowls so everyone can see those beautiful ribbons coated in that rich ragu. Here’s what makes it extra special:

• Garlic bread – Non-negotiable in my book! That crisp, buttery bread is perfect for sopping up every last bit of sauce left in the bowl.
• A bright green salad – Something simple with a lemony vinaigrette cuts through the richness beautifully. I usually do mixed greens with shaved parmesan.
• Roasted vegetables – When I’m feeling fancy, I’ll roast some Brussels sprouts or asparagus to serve alongside—the caramelized edges pair wonderfully.

Now for the fun part—the toppings! I always put out:

• Extra grated Parmesan – Because is there ever really enough cheese?
• Red pepper flakes – For those who like a little kick (that’s me!)
• Fresh basil or parsley – A sprinkle of green makes it look restaurant-worthy
• Good olive oil – A drizzle over the top adds luxurious richness

Pro tip: Serve family-style with everything in the middle of the table—it makes for such a cozy, communal meal. And don’t forget the wine! A nice Chianti or Sangiovese pairs perfectly with all those deep flavors. Now if you’ll excuse me, all this talk is making me hungry!

Storage & Reheating

Here’s the beautiful thing about this beef ragu pappardelle—it tastes even better the next day! But you’ll want to store it properly to keep all that amazing flavor intact. Here’s how I do it:

For leftovers: Let the ragu cool completely (but don’t leave it out more than 2 hours—food safety first!). Store it separate from the pasta in an airtight container in the fridge for 3-4 days. The pasta? Keep that in its own container with a drizzle of olive oil to prevent sticking.

Reheating magic: Warm the ragu gently in a saucepan over medium-low heat with a splash of beef broth or water to loosen it up. Toss with freshly cooked pasta—trust me, reheated noodles get mushy, so it’s worth boiling fresh!

Freezing tips: This ragu freezes like a dream! Just skip the pasta and freeze the sauce in freezer-safe containers or zip-top bags for up to 3 months. Thaw overnight in the fridge before reheating. Pro tip: freeze individual portions for quick weeknight meals—just boil some pasta, and dinner’s ready!

One last thing—if you see a layer of fat on top after refrigeration, don’t toss it! That’s flavor gold. Just stir it back in when reheating for extra richness. Now go forth and meal prep like the Italian nonna you were meant to be!

Nutritional Information

Now, I’m no nutritionist, but I know folks like to have a general idea of what they’re eating—especially when it’s as comforting as this beef ragu pappardelle! Keep in mind these numbers are estimates and can vary based on your specific ingredients and portion sizes.

Per serving (about 1/6 of the recipe):

• Calories: 610
• Protein: 38g (that chuck roast packs a punch!)
• Carbohydrates: 55g (mostly from those lovely pappardelle noodles)
• Fat: 25g (9g saturated – thank the marbled beef and Parmesan for that richness)
• Fiber: 6g (all those veggies add up!)
• Sugar: 10g (natural sugars from tomatoes and carrots)

A few notes from my kitchen experiments: Using leaner beef cuts reduces fat but may sacrifice tenderness. Whole wheat pasta bumps up the fiber but changes the texture slightly. And remember—Parmesan quantities are negotiable in my book (wink).

At the end of the day, this is hearty, wholesome comfort food meant to be enjoyed with gusto—nutritional details aside, it’s pure soul-satisfying goodness!

Frequently Asked Questions

I’ve gotten so many questions about this beef ragu pappardelle over the years—here are the ones that pop up most often with my tried-and-true answers:

Can I use ground beef instead of chuck roast?
Oh honey, I wouldn’t recommend it! The magic of this dish comes from that slow-cooked chuck roast that shreds into melt-in-your-mouth tenderness. Ground beef just won’t give you the same texture or depth of flavor. If you’re short on time, try using pre-cut stew meat—it’s not quite as good, but better than ground beef!

How do I thicken the sauce if it’s too runny?
Easy fix! After shredding the beef, just let the sauce simmer uncovered for 10-15 minutes. The extra evaporation works wonders. If you’re really in a hurry, you can mix a tablespoon of cornstarch with cold water and stir it in, but I prefer the slow reduction method—it concentrates all those delicious flavors.

Can I make this ahead of time?
Absolutely—in fact, I often do! The flavors get even better after a night in the fridge. Just store the ragu separately from the pasta, then reheat gently on the stove with a splash of broth. Cook fresh pasta when you’re ready to serve—trust me, it makes all the difference in texture.

What if I don’t have a slow cooker?
No worries! You can make this in a Dutch oven in a 300°F oven for about 3-4 hours. Just check occasionally to make sure there’s enough liquid. The key is keeping that low, slow heat to break down the tough meat fibers.

Can I freeze leftovers?
You bet! The ragu freezes beautifully for up to 3 months—just leave out the pasta. When you’re ready to eat, thaw overnight in the fridge and reheat with a little broth or water to loosen it up. Perfect for those nights when you need comfort food fast!

Final Thoughts

Well, there you have it—my absolute favorite way to make beef ragu pappardelle! This recipe has saved me on busy weeknights, wowed dinner guests, and become my go-to comfort food when I need a little culinary hug. There’s something magical about how simple ingredients transform into such soul-satisfying goodness after hours of slow cooking.

I hope you’ll give this recipe a try and make it your own—maybe add a splash more wine if you’re feeling fancy, or throw in some mushrooms if that’s your thing. Cooking should be joyful, not stressful! When you do make it, I’d love to hear how it turns out. Did your family go back for seconds? Did the aroma fill your whole house? (Because trust me, it will!)

This is the kind of dish that creates memories—the sort of meal people request for birthdays or ask you to bring to potlucks. So grab that chuck roast, fire up your slow cooker, and get ready to fall in love with every tender, saucy bite. Happy cooking, my friend—and save me a plate!

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