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Slow Cooker Beef Ragu with Pappardelle Recipe

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4.1 from 73 reviews

  • Author: Sara
  • Total Time: 4 hours 15 minutes to 8 hours 15 minutes
  • Yield: 4 servings

Description

This Slow Cooker Beef Ragu is a hearty, flavorful Italian-inspired dish that features tender shredded beef simmered in a rich tomato sauce, infused with aromatic garlic, fennel seeds, and a touch of spice. Perfectly paired with pappardelle pasta and topped with Parmesan cheese, it’s an easy and comforting meal ideal for slow cooker enthusiasts.

Ingredients

Meat and Sauce

  • 1.25-1.75 pounds chuck roast (trimmed of excess fat and bone removed)
  • 30 oz tomato sauce
  • 4 garlic cloves, thinly sliced
  • 2 bay leaves
  • 1 teaspoon fennel seeds
  • 1/4 teaspoon red pepper flakes (optional)
  • 1/4 teaspoon black pepper

Pasta and Toppings

  • 8.8 oz pappardelle pasta
  • Parmesan cheese for topping (optional)

Instructions

  1. Prepare Ingredients: Trim excess fat and remove any bone from the chuck roast. Thinly slice the garlic cloves.
  2. Combine in Slow Cooker: Place the chuck roast, tomato sauce, sliced garlic, bay leaves, fennel seeds, red pepper flakes (if using), and black pepper into the crockpot. Cover with the lid securely.
  3. Cook Beef: Cook on low heat for 6-8 hours or on high heat for 3-4 hours, allowing the beef to become tender and infused with the flavors of the sauce and spices.
  4. Prepare Pasta: About 15 minutes before the beef is done, cook the pappardelle pasta according to the package instructions until al dente. Drain and set aside.
  5. Shred Beef and Season Sauce: Remove the bay leaves from the slow cooker. Shred the beef directly in the crockpot using two forks, mixing it well with the sauce. Taste and add salt as needed to enhance flavor.
  6. Serve: Divide the cooked pasta among four bowls. Top with the shredded beef ragu sauce and sprinkle with Parmesan cheese if desired. Serve immediately and enjoy.

Notes

  • For deeper flavor, sear the chuck roast in a hot skillet before adding it to the slow cooker.
  • Adjust red pepper flakes according to your spice preference or omit if you prefer mild flavors.
  • Leftover ragu can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
  • Use gluten-free pasta if you desire a gluten-free version.
  • The slow cooker method allows the beef to become incredibly tender without much hands-on time.
  • Prep Time: 15 minutes
  • Cook Time: 4 hours (high) to 8 hours (low)
  • Category: Main Course
  • Method: Slow Cooking
  • Cuisine: Italian

Find it online: https://saraflavors.com/slow-cooker-beef-ragu-with-pappardelle-recipe/