Slow Cooked Beef Ragu (Printable version)

Rich beef simmered slowly with herbs and tomatoes, served atop delicate pappardelle pasta with a basil garnish.

# What You'll Need:

→ Beef

01 - 2 lbs beef chuck roast, trimmed and cut into large chunks
02 - 1 tsp salt
03 - ½ tsp freshly ground black pepper

→ Vegetables & Aromatics

04 - 2 tbsp olive oil
05 - 1 large yellow onion, finely chopped
06 - 2 carrots, peeled and diced
07 - 2 celery stalks, diced
08 - 4 garlic cloves, minced

→ Liquids & Sauce

09 - ½ cup dry red wine
10 - 1 can (28 oz) crushed tomatoes
11 - 2 tbsp tomato paste
12 - 1 cup beef broth

→ Herbs & Seasonings

13 - 2 tsp dried oregano
14 - 1 tsp dried thyme
15 - 2 bay leaves
16 - ½ tsp crushed red pepper flakes (optional)

→ Pasta & Garnish

17 - 1 lb pappardelle pasta
18 - ½ cup freshly grated Parmesan cheese
19 - Fresh basil, for garnish

# Directions:

01 - Season beef chunks evenly with salt and pepper.
02 - Heat olive oil in a large skillet over medium-high heat. Brown beef chunks on all sides, about 5 minutes, then transfer to slow cooker.
03 - In the same skillet, add chopped onion, carrots, and celery. Cook for 4 to 5 minutes until softened, then add garlic and cook one more minute. Transfer vegetables to slow cooker.
04 - Pour red wine into skillet and simmer for 2 minutes, scraping browned bits from bottom. Add wine and remaining sauce ingredients—crushed tomatoes, tomato paste, beef broth, oregano, thyme, bay leaves, and red pepper flakes if using—to slow cooker. Stir to combine.
05 - Cover and cook on low for 8 hours or until beef is tender and shreds easily.
06 - Remove bay leaves. Shred beef directly in slow cooker using two forks, then stir well. Adjust seasoning to taste.
07 - About 20 minutes prior to serving, cook pappardelle according to package instructions. Drain and set aside.
08 - Spoon beef ragu over pappardelle. Garnish with grated Parmesan and fresh basil before serving.

# Expert advice:

01 -
  • Eight hours of unattended cooking means the beef becomes so tender it practically dissolves into the sauce.
  • The aromatics and wine create a depth of flavor that tastes like you've been stirring a pot all afternoon.
  • One dish feeds six people and often tastes even better as leftovers the next day.
02 -
  • Don't skip the searing step even though it seems tedious—this is where half your flavor comes from and a slow cooker can't replace it.
  • Bay leaves must be removed before serving or shredding the beef, otherwise someone will bite into one and remember to mention it three years later.
  • If your sauce seems thin after cooking, you can either reduce it on the stovetop for a few minutes or blend it slightly with an immersion blender for body and richness.
03 -
  • Cut the beef into large chunks rather than small pieces so they stay intact and tender instead of falling apart into stringy bits.
  • Don't replace the crushed tomatoes with tomato sauce—the texture and consistency are completely different and will throw off the entire balance.
  • Save that starchy pasta water religiously; it's your secret weapon for loosening a sauce that's too thick or tightened up during reheating.

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