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Cozy Slow Cooker Beef Ragu Recipe with Pappardelle and Fresh Parmesan

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A warm and comforting slow cooker beef ragu simmered to tender perfection, served over silky pappardelle pasta and topped with fresh Parmesan cheese. This easy recipe requires minimal prep and delivers rich, hearty flavors perfect for cozy weeknights.

Ingredients

Scale
  • 2 pounds beef chuck roast, trimmed and cut into large chunks
  • 1 medium onion, finely chopped
  • 2 medium carrots, diced
  • 4 cloves garlic, minced
  • 28 ounces canned crushed tomatoes (San Marzano recommended)
  • 2 tablespoons tomato paste
  • 1 cup beef broth (preferably low sodium)
  • 1/2 cup red wine (optional, dry variety recommended)
  • 1 teaspoon Italian seasoning (or mix of dried oregano, basil, and thyme)
  • 1 sprig fresh rosemary
  • Salt and black pepper to taste
  • 12 ounces pappardelle pasta, fresh or dried
  • 1 cup fresh Parmesan cheese, grated (about 100g), plus extra for serving
  • 2 tablespoons olive oil
  • Optional: pinch of red pepper flakes
  • Optional: pinch of sugar or splash of balsamic vinegar to brighten sauce

Instructions

  1. Trim excess fat from beef chuck roast and cut into large 2-inch chunks. Pat dry with paper towels.
  2. Heat olive oil in a large skillet over medium-high heat. Brown beef chunks in batches for 3-4 minutes per side. Set aside.
  3. In the same skillet, sauté chopped onion and diced carrots for 5 minutes until softened and slightly caramelized. Add minced garlic and cook for 1 minute until fragrant.
  4. Deglaze the pan with red wine, scraping up browned bits. Simmer for 2-3 minutes until wine reduces slightly.
  5. Transfer beef, sautéed veggies, and wine mixture to slow cooker. Stir in crushed tomatoes, tomato paste, beef broth, Italian seasoning, and rosemary sprig. Season with salt and pepper.
  6. Cover and cook on low for 6-8 hours or on high for 4-5 hours until beef shreds easily.
  7. If sauce is too thin near the end, remove lid and cook on high for 15-20 minutes to reduce.
  8. About 15 minutes before ragu is done, cook pappardelle pasta in salted boiling water until al dente. Drain well.
  9. Remove rosemary sprig from slow cooker. Shred beef with two forks directly in the sauce and stir to combine.
  10. Toss cooked pappardelle with beef ragu. Serve topped with grated Parmesan and a drizzle of olive oil if desired.

Notes

Do not skip browning the beef and sautéing the vegetables to develop richer flavor. If sauce is watery, remove slow cooker lid near end to reduce. Freshly grate Parmesan just before serving for best flavor. For gluten-free, swap pappardelle with gluten-free pasta or zucchini ribbons. For dairy-free, omit Parmesan or use plant-based cheese. Leftovers store well in fridge up to 4 days and freeze up to 3 months. Reheat gently with added broth or water if sauce thickens too much.

Nutrition

Keywords: slow cooker beef ragu, pappardelle, Parmesan, comfort food, easy dinner, Italian ragu, beef chuck recipe

Find it online: https://evabake.com/cozy-slow-cooker-beef-ragu-recipe-with-pappardelle-and-fresh-parmesan-easy-and-perfect/