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Slow-Cooker Beef Ragu with Pappardelle Recipe

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4 from 14 reviews

This classic Beef Ragu recipe features tender, slow-cooked beef chuck simmered in a rich tomato and vegetable sauce, perfect for comforting pasta dishes. Slow braised in the oven for four hours, the resulting ragu is deeply flavorful and melt-in-your-mouth tender, ideal for serving over pappardelle, fettuccine, or creamy polenta. The combination of aromatic vegetables, garlic, tomato paste, and Italian seasoning makes this a hearty and satisfying meal to savor.

Ingredients

Meat and Seasoning

  • 2 ½ lbs. beef chuck roast, trimmed of fat and cut into 5-6 pieces
  • Fine salt and black pepper, to taste

Vegetables

  • 1 medium yellow onion, finely diced (1 ½ cups)
  • 3 large carrots, peeled and finely diced (1 ½ cups)
  • 3 celery stalks/ribs, finely diced (¾ cup)
  • 6 garlic cloves, peeled and minced (3 tablespoons)

Liquids and Sauces

  • 1 (6-ounce) can tomato paste
  • 1 (28-ounce) can crushed tomatoes
  • 3 cups beef broth, plus extra ¼ – ⅓ cup as needed
  • 2 tablespoons red wine vinegar

Herbs and Spices

  • 2 teaspoons dried Italian seasoning
  • 2 bay leaves

Fats and Cooking Spray

  • Cooking spray
  • 1 tablespoon olive oil, divided

Optional for Serving

  • Hot cooked pappardelle pasta, fettuccine, or other pasta of choice
  • Grated Parmesan cheese
  • Chopped fresh parsley

Instructions

  1. Preheat Oven: Preheat your oven to 300℉ (150℃) to prepare for slow braising the beef.
  2. Heat Dutch Oven and Oil: Place a 5-quart (or larger) Dutch oven over medium-high heat. Once hot, spray the bottom with cooking spray and add ½ tablespoon olive oil, swirling to coat. The oil may smoke slightly, which is normal.
  3. Season and Brown Beef: Pat the beef chunks dry with paper towels, then generously season both sides with fine salt and black pepper. Add the beef pieces to the hot pot and sear without moving for 7 minutes. Flip and brown the other side for 8 minutes. Remove browned beef to a plate.
  4. Sauté Vegetables: Add the remaining ½ tablespoon olive oil to the pot and reduce heat to medium. Add diced onion, carrots, and celery, stirring occasionally until onions soften and vegetables are fragrant, about 7-8 minutes.
  5. Add Garlic and Tomato Paste: Stir in minced garlic and cook for 1 minute until fragrant. Mix in tomato paste and Italian seasoning, coating the vegetables well and cooking an additional minute.
  6. Add Liquids and Simmer: Pour in crushed tomatoes and beef broth. Increase heat and bring the mixture nearly to a boil.
  7. Combine Beef and Bay Leaves: Remove the pot from heat and return browned beef pieces to the pot. Tuck in the bay leaves into the sauce.
  8. Oven Braise: Cover the pot with a tight-fitting lid and transfer to the preheated oven. Cook for about 4 hours, until the beef is very tender and can be pulled apart easily. Add extra beef broth (¼ – ⅓ cup) if excessive liquid evaporates.
  9. Shred Beef: Remove the pot from the oven; using tongs, transfer beef to a cutting board. Shred the meat with two forks to your desired size.
  10. Finish the Sauce: Remove bay leaves from the sauce. Return shredded beef to the pot, stir in red wine vinegar, and combine well.
  11. Serve: Spoon the rich beef ragu over hot cooked pappardelle or your choice of pasta. Garnish with grated Parmesan cheese and chopped fresh parsley if desired. Enjoy!

Notes

  • For best results, use a well-marbled beef chuck roast for tenderness and flavor.
  • Maintain low oven temperature to allow long, slow braising which makes beef tender.
  • If the sauce reduces too much during cooking, add a little extra beef broth to maintain consistency.
  • Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months.
  • Serve with crusty bread to soak up extra sauce for a complete meal.
  • For a richer flavor, substitute red wine for half of the beef broth if desired.

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