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Slow Cooker Beef Ragu: Melt-in-Your-Mouth Comfort Food

A close-up of wide pappardelle pasta generously topped with rich, shredded beef ragu and grated Parmesan cheese.
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Make this rich, hearty beef ragu in your slow cooker for incredibly tender beef that melts in your mouth. This easy Italian classic is perfect for a comforting family dinner served over pappardelle or polenta.

Ingredients

Scale
  • 3 lbs beef chuck roast, trimmed and cut into 2-inch pieces
  • 1 tablespoon olive oil
  • 1 large yellow onion, chopped
  • 3 carrots, peeled and chopped
  • 3 celery stalks, chopped
  • 4 cloves garlic, minced
  • 1 (28 ounce) can crushed tomatoes
  • 1 (15 ounce) can tomato sauce
  • 1 cup dry red wine (like Chianti or Merlot)
  • 1 cup beef broth
  • 1 tablespoon tomato paste
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried thyme
  • 1 bay leaf
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 pound pappardelle pasta (or preferred pasta)
  • Freshly grated Parmesan cheese, for serving

Instructions

  1. Pat the beef pieces dry and season them with salt and pepper.
  2. Heat the olive oil in a large skillet over medium-high heat. Brown the beef in batches on all sides. Remove the browned beef and set it aside.
  3. Add the chopped onion, carrots, and celery to the same skillet. Cook until the vegetables soften, about 5 to 7 minutes.
  4. Add the minced garlic and tomato paste to the vegetables and cook for 1 minute until fragrant.
  5. Pour in the red wine and scrape up any browned bits from the bottom of the skillet. Let the wine reduce by half.
  6. Transfer the browned beef, the vegetable mixture, crushed tomatoes, tomato sauce, beef broth, oregano, basil, thyme, and bay leaf to your slow cooker.
  7. Stir everything together well. Cover the slow cooker and cook on LOW for 8 to 10 hours or on HIGH for 4 to 5 hours, until the beef is fork-tender.
  8. Remove the bay leaf from the ragu. Shred the beef directly in the slow cooker using two forks, mixing it into the sauce. Taste and adjust salt and pepper if needed.
  9. About 30 minutes before serving, cook the pappardelle pasta according to package directions until al dente. Drain the pasta.
  10. Toss the cooked pasta with a generous amount of the beef ragu. Serve immediately topped with freshly grated Parmesan cheese.

Notes

  • For a richer flavor, you can sear the beef in the slow cooker insert if it is stovetop safe, or use a Dutch oven on the stove to brown the meat and sauté the vegetables before transferring everything to the slow cooker.
  • This rich beef ragu freezes well. Cool completely before storing in airtight containers for up to 3 months.
  • If you do not use wine, substitute it with an equal amount of beef broth mixed with 1 teaspoon of balsamic vinegar for depth.

Nutrition

Find it online: https://cutcooktaste.com/best-beef-ragu-slow-cooker-recipe/