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Cozy Slow Cooker Beef Ragu Recipe Easy Homemade Pappardelle Dinner

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A comforting slow cooker beef ragu simmered to tender perfection, served over wide pappardelle noodles and finished with fresh parmesan. Perfect for cozy evenings and hands-off cooking.

Ingredients

Scale
  • 2 pounds beef chuck roast, trimmed and cut into large chunks
  • 2 tablespoons olive oil
  • 1 large yellow onion, finely chopped
  • 2 medium carrots, peeled and diced
  • 4 large garlic cloves, minced
  • 28 ounces canned crushed tomatoes (preferably San Marzano)
  • 2 tablespoons tomato paste
  • 1 cup beef broth (homemade or low-sodium store-bought)
  • 1/2 cup red wine (optional, substitute with extra broth if omitted)
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 whole bay leaf
  • Salt and freshly ground black pepper, to taste
  • 12 ounces pappardelle pasta
  • 1 cup freshly grated parmesan cheese

Instructions

  1. Cut the beef chuck roast into roughly 2-inch chunks. Peel and dice the carrots, finely chop the onion, and mince the garlic.
  2. Optional: Heat olive oil in a skillet over medium-high heat and brown the beef chunks on all sides until caramelized. Transfer beef to the slow cooker.
  3. In the same skillet, sauté onions and carrots until softened, about 3–4 minutes. Stir in garlic and cook for 1 minute. Pour mixture into the slow cooker.
  4. Add crushed tomatoes, tomato paste, beef broth, red wine (if using), oregano, basil, bay leaf, salt, and pepper to the slow cooker. Stir gently to combine.
  5. Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours until beef is fork-tender and sauce is thickened.
  6. About 15 minutes before serving, bring a large pot of salted water to a boil. Cook pappardelle according to package instructions until al dente. Drain well.
  7. Remove bay leaf from the ragu. Taste and adjust seasoning with salt and pepper if needed. Toss hot pappardelle with the ragu sauce to coat thoroughly.
  8. Plate the pasta and sauce, then sprinkle generously with freshly grated parmesan cheese. Add a crack of black pepper and a drizzle of olive oil if desired.

Notes

Searing the beef is optional but recommended for deeper flavor. If the sauce is too thin near the end, cook uncovered on high for 15–20 minutes to reduce. Store ragu and pasta separately to prevent sogginess. Leftovers keep well refrigerated for up to 4 days and freeze well for up to 3 months.

Nutrition

Keywords: slow cooker beef ragu, pappardelle, easy dinner, comfort food, homemade pasta sauce, slow simmered beef, cozy meal

Find it online: https://fizzlefork.com/cozy-slow-cooker-beef-ragu-recipe-easy-homemade-pappardelle-dinner/