Description

Transport your taste buds to Italy with this Slow Cooker Beef Ragu with Pappardelle. This dish features tender, slow-cooked beef simmered in a luscious tomato and red wine sauce, served over wide pappardelle noodles. Perfect for chilly evenings or family gatherings, this recipe is designed to warm your heart and home. With minimal prep and maximum flavor, it’s sure to impress everyone at the dinner table.

Ingredients

Scale

2–3 lbs beef chuck roast
2 tbsp extra virgin olive oil
1 large onion, diced
4 garlic cloves, minced
1 cup dry red wine
28 oz canned diced tomatoes
2 cups low-sodium beef broth
2 bay leaves
12 oz pappardelle pasta
Fresh basil or parsley, for garnish

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Instructions

Prepare your ingredients by chopping the onion and garlic.
In a skillet, heat olive oil over medium-high heat. Sear the beef chuck roast on all sides until browned (about 4–5 minutes per side).
Transfer the seared beef to a slow cooker. In the same skillet, sauté onions until translucent, then add minced garlic for another 30 seconds.
Pour in red wine, scraping up any brown bits from the skillet. Add tomatoes, broth, bay leaves, salt, and pepper; simmer for 5 minutes before pouring over the beef in the slow cooker.
Cook on low for 8 hours or high for 4 hours until meat is fork-tender.
About 30 minutes before serving, cook pappardelle according to package instructions; drain while reserving some pasta water.
Serve ragu generously over pasta and garnish with fresh herbs.

Prep Time: 20 minutes
Cook Time: 8 hours (low) or 4 hours (high)
Category: Main
Method: Slow Cooking
Cuisine: Italian

Nutrition

Serving Size: 1 plate (approximately 350g)
Calories: 620
Sugar: 6g
Sodium: 780mg
Fat: 30g
Saturated Fat: 10g
Unsaturated Fat: 18g
Trans Fat: 0g
Carbohydrates: 54g
Fiber: 3g
Protein: 40g
Cholesterol: 120mg