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A rustic bowl of wide ribbon pasta generously topped with rich, slow-cooked Crockpot Beef Ragu, garnished with Parmesan and parsley.
Daniel

Hearty Crockpot Beef Ragu with Pappardelle

A rich and tender beef ragu, slow-cooked to perfection in your crockpot, then tossed with hearty pappardelle pasta for an incredibly satisfying meal. This recipe yields a deeply flavorful, fall-apart tender beef sauce.
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Prep Time 25 minutes
Cook Time 7 hours
Total Time 7 hours 25 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Italian
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

For the Beef
  • 2.5-3 lbs Boneless beef chuck roast cut into 2-inch chunks
  • 2 tbsp Olive oil
  • 1 tsp Salt
  • 1/2 tsp Black pepper
For the Ragu Base
  • 1 large Yellow onion chopped
  • 2 medium Carrots peeled and diced
  • 2 medium Celery stalks diced
  • 4 cloves Garlic minced
  • 2 tbsp Tomato paste
  • 1 cup Dry red wine e.g., Chianti, Merlot, or Cabernet Sauvignon
  • 28 oz Crushed tomatoes can
  • 1 cup Beef broth
  • 1 tsp Dried oregano
  • 1/2 tsp Dried thyme
  • 2 leaves Bay leaves
  • 1 sprig Fresh rosemary optional
  • Pinch Red pepper flakes optional, for a hint of heat
For Serving
  • 1 lb Pappardelle or other wide pasta
  • Freshly grated Parmesan cheese for garnish
  • Fresh parsley chopped, for garnish

Equipment

  • Crockpot (6-quart or larger)
  • Large skillet or Dutch oven
  • Cutting board
  • Sharp knife
  • Measuring cups and spoons
  • Tongs

Method
 

Prepare the Beef
  1. Pat the beef chuck roast pieces dry with paper towels. Season generously with salt and black pepper on all sides.
  2. Heat olive oil in a large skillet or Dutch oven over medium-high heat. Working in batches if necessary to avoid overcrowding, sear the beef pieces until deeply browned on all sides, about 2-3 minutes per side. Browning is crucial for flavor development.
  3. Transfer the seared beef to the crockpot.
Sauté Aromatics
  1. Reduce heat to medium. Add the chopped onion, carrots, and celery to the same skillet (add a little more olive oil if needed). Sauté for 5-7 minutes, scraping up any browned bits from the bottom of the pan, until vegetables are softened.
  2. Add the minced garlic and tomato paste to the skillet. Cook for another 1-2 minutes, stirring constantly, until fragrant and the tomato paste has deepened in color.
  3. Pour in the red wine, scraping the bottom of the pan thoroughly with a wooden spoon to deglaze and release all the flavorful fond. Bring to a simmer and cook for 2-3 minutes, allowing the alcohol to cook off slightly.
Combine and Cook
  1. Transfer the sautéed vegetable mixture from the skillet into the crockpot with the seared beef.
  2. Add the crushed tomatoes, beef broth, dried oregano, dried thyme, bay leaves, fresh rosemary sprig (if using), and red pepper flakes (if using) to the crockpot. Stir gently to combine.
  3. Cover the crockpot and cook on LOW for 7-8 hours, or on HIGH for 3.5-4 hours, until the beef is incredibly tender and easily shreds with a fork.
Shred and Finish
  1. Once cooked, carefully remove the beef from the crockpot and place it on a cutting board or large plate. Using two forks, shred the beef into bite-sized pieces.
  2. Remove and discard the bay leaves and rosemary sprig from the sauce. You can also fish out any larger pieces of fat if desired, though slow cooking typically renders it down.
  3. Return the shredded beef to the crockpot and stir it into the ragu. Taste and adjust seasoning with salt and pepper as needed.
Serve
  1. About 15-20 minutes before serving, cook the pappardelle or your preferred pasta according to package directions until al dente.
  2. Drain the pasta and either toss it directly with the beef ragu in a large bowl or serve the ragu over individual portions of pasta. Garnish generously with freshly grated Parmesan cheese and chopped fresh parsley.

Notes

Don't skip searing the beef! This step adds a crucial layer of flavor (the Maillard reaction) that you won't get from simply adding raw meat to the crockpot. For an even richer sauce, you can add a tablespoon of butter at the end when stirring in the shredded beef. Leftover ragu freezes beautifully for up to 3 months.