Slow-Cooked Beef Ragu with Pappardelle Recipe

Imagine the ultimate comfort food: tender beef that practically melts in your mouth, woven through silky ribbons of perfectly cooked pasta and cloaked in a deeply rich, aromatic tomato sauce. That’s Slow-Cooked Beef Ragu with Pappardelle at its core—a dish that feels like a warm hug and instantly transports you to a rustic Italian kitchen, no matter where you are. Every spoonful delivers complex flavors from slow-simmered herbs, sweet carrots, and that irresistible touch of red wine, making this meal a celebration for cozy evenings, special gatherings, or whenever you crave something truly soul-satisfying.

Ingredients You’ll Need

The magic of this dish comes from its honest, straightforward ingredients—each one chosen for how it enhances the flavor, texture, or comforting color of the final ragu. Let’s take a look at the essentials that make Slow-Cooked Beef Ragu with Pappardelle an unforgettable meal you’ll want to make again and again.

• Chuck roast or stewing beef (2 lbs): This well-marbled cut becomes incredibly tender and flavorful when slow-cooked, perfect for shredding into the sauce.
• Salt and pepper: Essential for seasoning and drawing out the beef’s natural richness from the start.
• Olive oil (1 tbsp): Infuses the sauce with a subtle fruitiness and helps sear the beef to golden brown perfection.
• Onion (1, finely chopped): Adds a gentle sweetness and aromatic base to balance the acidity of the tomato sauce.
• Garlic cloves (3, minced): Brings warmth and depth, weaving classic Italian flavors throughout the dish.
• Carrots (2, diced): Their natural sugars mellow out the savory beef and tomatoes, creating a rounded, hearty sauce.
• Tomato paste (1 tbsp): This little spoonful deepens the tomato flavor and helps the sauce develop a lush, glossy texture.
• Crushed tomatoes (1 can, 28 oz): They’re the foundation of the sauce—fresh, tangy, and perfect for slow cooking.
• Dry red wine (1/2 cup; or beef broth): Wine deglazes the pan and adds a subtle richness; broth is a tasty alternative if you prefer to go alcohol-free.
• Dried thyme (1 tsp): Lends earthy, woodsy notes that enhance the overall depth of the ragu.
• Dried oregano (1 tsp): Adds a classic Mediterranean aroma and balances out the sweetness of the tomatoes and carrots.
• Bay leaves (2): Slowly infuse the sauce with gentle herbal notes and complexity during the long cook time.
• Crushed red pepper flakes (1/4 tsp, optional): Just a pinch brings a welcome kick and highlights the ragu’s other flavors.
• Pappardelle or egg noodles (10 oz): Wide, ribbon-like pasta catches every strand of that luscious sauce—use fresh pappardelle if you can find it!
• Fresh parsley, chopped (for garnish): Brightens the finished dish and adds a fresh, herby pop.
• Grated Parmesan (optional, for serving): A snowy dusting of cheese gives the dish that gorgeous finishing touch.

How to Make Slow-Cooked Beef Ragu with Pappardelle

Step 1: Prepare and Sear the Beef

Start by patting your chuck roast or stewing beef dry and seasoning it generously with salt and pepper. This first step is all about building layers of flavor. Heating olive oil in a large skillet, you’ll sear the beef on all sides over medium-high heat until it forms a beautiful, golden crust—about 4 to 5 minutes per side. Not only does this create rich, caramelized notes, but those luscious browned bits left behind will later deepen your ragu’s sauce.

Step 2: Sauté the Aromatics

After searing the beef, set it aside in your slow cooker. In the same skillet, toss in your finely chopped onion, garlic, and diced carrots. Sauté these for about 3 to 4 minutes, just until they grow soft and release their sweet aroma. Add in the tomato paste and cook for another minute—you want the paste to darken and become fragrant, intensifying the tomato backbone of your ragu.

Step 3: Deglaze and Build the Sauce

It’s time to get every last drop of flavor from that pan. Pour in the dry red wine (or beef broth if you like) and, using a wooden spoon, gently scrape up all those browned bits clinging to the bottom. This deglazing step melds the wine’s depth with the concentrated flavors from the sear, preparing for a truly unforgettable Slow-Cooked Beef Ragu with Pappardelle.

Step 4: Slow Cook Everything Together

Pour the deglazed mixture into your slow cooker, joining the seared beef. Add in the crushed tomatoes, dried thyme, oregano, bay leaves, and a sprinkle of red pepper flakes if you want some heat. Give everything a gentle stir to combine, then cover. Cook on low for 8 to 10 hours (or high for 4 to 5 hours) until the beef is meltingly tender and begging to be shredded. The slow simmer transforms simple ingredients into a sauce that’s deeply savory and aromatic.

Step 5: Shred Beef and Finish the Ragu

Once your kitchen is filled with irresistible aromas and the beef falls apart at the touch of a fork, it’s time to remove the bay leaves and shred the meat directly in the pot. The tender beef soaks up the rich tomato and wine sauce, dispersing throughout for a hearty, glorious ragu. Stir everything together, making sure every strand of beef is cloaked in that ruby-red sauce.

Step 6: Cook and Combine with Pappardelle

Meanwhile, cook your pappardelle (or egg noodles) according to the package directions in generously salted water. Drain the pasta and toss it immediately with your hot ragu in the slow cooker, ensuring each noodle is coated in sauce. This final toss lets the pasta absorb the flavors, guaranteeing every bite is as delicious as the last.

Step 7: Serve and Enjoy

Spoon generous helpings of Slow-Cooked Beef Ragu with Pappardelle into wide bowls. Garnish liberally with fresh parsley and, for a touch of salty, nutty luxury, a shower of freshly grated Parmesan. Gather your loved ones—this moment is what comfort cooking is all about.

How to Serve Slow-Cooked Beef Ragu with Pappardelle

Garnishes

A finishing flourish can elevate your Slow-Cooked Beef Ragu with Pappardelle from homey to restaurant-worthy. Think a tangle of fresh, chopped parsley or basil for a touch of green, a generous sprinkle of Parmesan for extra creaminess, or even a drizzle of robust olive oil just before serving. Each of these adds color and a final blast of flavor to your masterpiece.

Side Dishes

Complete your meal with simple sides that let the ragu shine—a crisp green salad lightly dressed with lemon, a plate of roasted seasonal vegetables, and, of course, some warm, crusty bread to mop up every last drop of sauce. For a real Italian touch, serve with a glass of your favorite red wine.

Creative Ways to Present

Get playful with how you dish up this classic! Try serving individual portions in shallow pasta bowls, twirling the pappardelle into nests topped with a ladleful of ragu and a shower of cheese. Or offer Slow-Cooked Beef Ragu with Pappardelle family-style, piled high on a large platter for everyone to help themselves—a perfect centerpiece for a Sunday gathering.

Make Ahead and Storage

Storing Leftovers

Let your Slow-Cooked Beef Ragu with Pappardelle cool to room temperature before transferring to airtight containers. Store the ragu and pasta separately whenever possible to keep the noodles from soaking up too much sauce. In the fridge, you’ll find it keeps beautifully for up to three days, making for easy, delicious leftovers.

Freezing

This ragu is an ideal candidate for freezing, making weeknight dinners even easier. Spoon the cooled ragu (without pasta) into freezer-safe containers or heavy-duty bags, then freeze for up to three months. Thaw overnight in the fridge before reheating, and always cook your pappardelle fresh for serving.

Reheating

Gently reheat the ragu in a saucepan over low heat, adding a splash of water or beef broth to help loosen the sauce and preserve its luscious texture. If reheating the pasta as well, toss it briefly in the hot ragu until everything is heated through. Finish with a bit of fresh parsley and Parmesan to reawaken the flavors.

FAQs

Can I use a different cut of beef for the ragu?

Absolutely! While chuck roast is ideal for its marbling and tenderness, other cuts like brisket or even short ribs work wonderfully. Just be sure to choose a cut that does well with long, slow cooking, so you still get that unbeatable melt-in-your-mouth result.

What if I don’t have a slow cooker?

No worries—your Dutch oven or heavy-bottomed pot is a perfect substitute. Simply follow the same steps on the stovetop, then simmer the sauce over low heat for about 3 hours, covered, until the beef is tender. Stir every once in a while and add more liquid if needed.

Can I make Slow-Cooked Beef Ragu with Pappardelle in advance?

Definitely! In fact, the flavors deepen and improve when the ragu is made a day ahead. Store the sauce and pasta separately, then reheat and combine just before serving for the freshest taste and texture.

Is it possible to make this recipe gluten free?

Yes! Simply swap out regular pappardelle or egg noodles for your favorite gluten-free pasta. The slow-cooked beef ragu itself is naturally gluten-free, so everyone can enjoy this cozy meal.

What type of red wine should I use?

A dry, robust red wine like Cabernet Sauvignon, Merlot, or Chianti is perfect, as it intensifies the sauce’s savoriness without being overpowering. If you’d rather skip the wine, beef broth is a great non-alcoholic substitute that still adds a layer of richness.

Final Thoughts

Once you taste the hearty, soul-warming flavors of Slow-Cooked Beef Ragu with Pappardelle, it’s sure to become a favorite in your kitchen too. Don’t be surprised if your friends and family come back for seconds (or thirds)! Give this recipe a try the next time you’re looking to share a little extra comfort and joy around your table.

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