Slow Cooker Beef Ragu Recipe
Welcome to your new favorite comfort food: Slow Cooker Beef Ragu. This dish is pure cozy indulgence, inviting you to sink your fork into tender shreds of beef nestled in a rich tomato sauce, tangled up with generous ribbons of pappardelle. Every bite offers a balance of sweet tomato, sultry aromatics, and just a hint of spice, making it one of those meals you’ll look forward to all day (and crave long after). Whether it’s a casual weekend, a special dinner, or a weeknight treat, this recipe promises hearty, satisfying results with minimal hands-on time, thanks to the magic of your slow cooker.
Ingredients You’ll Need
The beauty of Slow Cooker Beef Ragu is in its simplicity: there are just a handful of ingredients, but each one plays a vital role in creating deep, layered flavor and perfect texture. Here’s what you’ll gather, and why every item matters.
- Chuck roast: Look for well-marbled beef for melt-in-your-mouth tenderness after slow cooking.
- Tomato sauce: The base of our ragu, bringing sweetness and a luscious body to the dish.
- Garlic cloves, thinly sliced: They add a gentle aromatic punch that infuses the sauce beautifully.
- Bay leaves: These create subtle earthy notes that make the sauce more complex.
- Fennel seeds: A little bit goes a long way, adding Italian savoriness and a hint of licorice warmth.
- Red pepper flakes (optional): For a light kick of spice—add more or less based on your heat preference.
- Pepper: Just enough to balance all the savory, herby goodness and wake up the flavors.
- Pappardelle pasta: Wide, flat noodles that scoop up ragu perfectly and give the dish its classic, hearty feel.
- Parmesan cheese (optional): Freshly grated Parmesan melts into the hot sauce, adding creamy, nutty richness.
How to Make Slow Cooker Beef Ragu
Step 1: Assemble All the Ingredients in Your Slow Cooker
Start by trimming any extra fat (and remove the bone, if there is one) from your chuck roast. This helps keep the ragu rich, but not greasy. Place the beef directly into the slow cooker, then add the tomato sauce, sliced garlic, bay leaves, fennel seeds, red pepper flakes if using, and freshly ground pepper. There’s something so satisfying about piling almost all your ingredients into one pot at the beginning, knowing the flavors will mingle and deepen while you go about your day.
Step 2: Let the Slow Cooker Work Its Magic
Once everything is in, pop on the lid and set your slow cooker to low for 6 to 8 hours, or high for 3 to 4 hours. Low and slow delivers the most tender beef and layers of flavor, but if you’re short on time, the high setting still makes a fantastic meal. As it cooks, your kitchen will start to smell like an Italian trattoria, and the beef will gradually become fork-tender and ready to shred.
Step 3: Prepare the Pappardelle Pasta
As the ragu nears the finish line, bring a large pot of salted water to a boil. Drop in your pappardelle and cook it just until al dente, following package instructions. The wide, velvety noodles hold the sauce so well, soaking up the tomato and beefy goodness in every bite. Drain the pasta, reserving a cup of pasta water if you’d like to loosen your sauce later.
Step 4: Shred the Beef and Finish the Sauce
After the long, slow cook, carefully fish out the bay leaves and discard them. Use two forks to gently pull apart the beef right in the slow cooker—it should fall apart effortlessly. Stir everything together, taste the sauce, and add salt as needed to bring the flavors into perfect balance. If the sauce is a bit thick, a splash of reserved pasta water will help loosen it to your desired consistency.
Step 5: Serve and Savor
Portion out the hot, steamy pappardelle into bowls, then ladle a generous heap of Slow Cooker Beef Ragu over each serving. Finish with a shower of freshly grated Parmesan cheese if you’re using it. This is comfort food at its best: rustic, satisfying, and soul-soothing.
How to Serve Slow Cooker Beef Ragu
Garnishes
A sprinkle of freshly grated Parmesan cheese is a classic topper, but don’t stop there—try a flurry of chopped fresh parsley or basil for a pop of color and brightness. If you love a little zing, a pinch of extra red pepper flakes or a swirl of high-quality olive oil can take your bowl to the next level.
Side Dishes
Serve your Slow Cooker Beef Ragu with crusty bread to mop up every last bit of sauce (trust me, you won’t want to waste a drop), or add a simple green salad with a zippy vinaigrette to balance the meal. Roasted vegetables, like carrots or broccoli, also partner beautifully with this hearty entrée.
Creative Ways to Present
For a fun twist, spoon the ragu over creamy polenta, or stuff it into toasted hoagie rolls for beef ragu sandwiches. Leftovers also shine tucked into baked potatoes or served atop gnocchi—let your imagination (and your appetite) lead the way.
Make Ahead and Storage
Storing Leftovers
Leftover Slow Cooker Beef Ragu keeps exceptionally well. Let the ragu cool fully, then transfer it into airtight containers. Store the beef and sauce separately from the pasta to keep the noodles from soaking up too much sauce and becoming mushy. Both will keep in the refrigerator for up to 4 days.
Freezing
For longer storage, freeze the cooled beef ragu (without pasta) in freezer-safe containers or resealable bags, squeezing out any excess air. It’ll stay delicious for up to three months. When you’re ready to enjoy, just thaw overnight in the refrigerator.
Reheating
To reheat, warm the ragu gently in a saucepan over medium heat, adding a splash of water or broth if it seems too thick. Cook fresh pasta (or use leftovers), then toss everything together until piping hot. For single servings, a microwave will do the trick—just cover loosely and heat in short bursts, stirring in between.
FAQs
Can I use a different cut of beef?
Absolutely. While chuck roast is ideal for Slow Cooker Beef Ragu due to its marbling and tenderness, brisket or short ribs also work well. Just avoid lean cuts, as they tend to dry out with slow cooking.
Is it okay to use a different pasta shape?
Of course! Although pappardelle is traditional and holds the sauce beautifully, tagliatelle, rigatoni, or even spaghetti will all welcome that luscious ragu with open arms. Use what you have or love best.
Can I make this recipe in advance?
Yes, and it’s actually even more flavorful the next day. Prepare the ragu as instructed, let it cool, then refrigerate and gently reheat before serving. Cook the pasta fresh right before serving for best results.
How spicy is this dish?
The level of heat is entirely up to you. The recipe calls for a modest 1/4 teaspoon of red pepper flakes, lending a touch of warmth without overwhelming the sauce. Feel free to scale up or down—or omit entirely—depending on your family’s preference.
What can I do with leftovers?
Besides reheating and enjoying over pasta, leftover Slow Cooker Beef Ragu transforms beautifully into next-day meals. Stir it into risotto, sandwich it between crusty rolls with cheese, or use it as a decadent pizza topping.
Final Thoughts
If you’re craving something deeply satisfying yet simple to prepare, you can’t go wrong with Slow Cooker Beef Ragu. Cozy, full of slow-simmered flavor, and endlessly versatile, this dish has all the makings of a new weeknight (or weekend) favorite. Give it a try—you might just start a new family tradition!
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Slow Cooker Beef Ragu Recipe
- Total Time: 6 hours 15 minutes on low or 3 hours 15 minutes on high
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
Enjoy a comforting and flavorful meal with this Slow Cooker Beef Ragu recipe. Tender chuck roast simmered in a rich tomato sauce, served over pappardelle pasta and topped with Parmesan cheese.
Ingredients
Chuck Roast:
- 1.25–1.75 pounds chuck roast, trimmed and bone removed
Tomato Sauce:
- 30 oz tomato sauce
Seasonings:
- 4 garlic cloves, thinly sliced
- 2 bay leaves
- 1 teaspoon fennel seeds
- 1/4 teaspoon red pepper flakes (optional)
- 1/4 teaspoon pepper
Additional:
- 8.8 oz pappardelle pasta
- Parmesan cheese for topping (optional)
Instructions
- Add Ingredients: Place chuck roast, tomato sauce, garlic, bay leaves, fennel seeds, red pepper flakes, and pepper in the slow cooker.
- Cook: Cover and cook on low for 6-8 hours or on high for 3-4 hours.
- Cook Pasta: Cook the pappardelle pasta according to package instructions.
- Shred Beef: Remove bay leaves from the slow cooker, shred the beef, and season the sauce with salt to taste.
- Serve: Divide the beef ragu among 4 bowls, top with sauce, and Parmesan cheese if desired.
- Prep Time: 15 minutes
- Cook Time: 6 hours on low or 3 hours on high
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: Approximately 500 calories
- Sugar: Approximately 8g
- Sodium: Approximately 600mg
- Fat: Approximately 20g
- Saturated Fat: Approximately 8g
- Unsaturated Fat: Approximately 12g
- Trans Fat: 0g
- Carbohydrates: Approximately 45g
- Fiber: Approximately 6g
- Protein: Approximately 35g
- Cholesterol: Approximately 100mg
Keywords: Slow Cooker Beef Ragu, Beef Ragu recipe, slow cooker recipe, Italian beef ragu, comfort food
