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Slow-Cooked Beef Ragu with Pappardelle Recipe

Slow-Cooked Beef Ragu with Pappardelle Recipe
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★★★★★

4.8 from 22 reviews

Indulge in the ultimate comfort dish with this Slow-Cooked Beef Ragu served over wide ribbons of pappardelle. Tender shredded beef simmered low and slow in a rich tomato-wine sauce with carrots and herbs, creating a hearty and satisfying meal.

Ingredients

Scale

For the Beef Ragu:

  • 2 lbs chuck roast or stewing beef, trimmed
  • Salt and pepper to taste
  • 1 tbsp olive oil
  • 1 onion, finely chopped
  • 3 garlic cloves, minced
  • 2 carrots, diced
  • 1 tbsp tomato paste
  • 1 can (28 oz) crushed tomatoes
  • 1/2 cup dry red wine (or beef broth)
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • 2 bay leaves
  • 1/4 tsp crushed red pepper flakes (optional)

For Serving:

  • 10 oz pappardelle or egg noodles
  • Fresh parsley, chopped (for garnish)
  • Grated Parmesan (optional, for serving)

Instructions

  1. Season the Beef: Generously season the beef with salt and pepper.
  2. Sear the Beef: Heat olive oil in a large skillet and sear the beef on all sides until browned. Transfer to the slow cooker.
  3. Sauté Vegetables: In the same skillet, sauté onion, garlic, and carrots until fragrant. Add tomato paste and cook briefly.
  4. Deglaze and Combine: Deglaze the skillet with red wine, then pour the mixture into the slow cooker. Add crushed tomatoes, thyme, oregano, bay leaves, and red pepper flakes. Stir to combine.
  5. Cook Slowly: Cover and cook on low for 8–10 hours or high for 4–5 hours until beef is tender.
  6. Shred Beef and Serve: Remove bay leaves, shred the beef, and mix it with the sauce. Cook the pappardelle, then combine with the ragu. Serve hot, garnished with parsley and Parmesan if desired.

Notes

  • For a richer flavor, you can brown the tomato paste after adding it to the skillet.
  • This ragu tastes even better the next day as the flavors meld together.

Nutrition

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Find it online: https://mbeams.com/slow-cooked-beef-ragu-with-pappardelle-recipe/