Slow Cooker Beef Ragu with Pappardelle

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Slow Cooker Beef Ragu served over pappardelle pasta
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Experience the Comfort of Slow Cooker Beef Ragu with Pappardelle

If you’re searching for a dish that wraps you in a warm embrace after a long day, look no further than Slow Cooker Beef Ragu with Pappardelle. This rich, hearty sauce simmers to perfection while you go about your day. Having made this dish countless times, I can confidently say it’s a guaranteed crowd-pleaser and an excellent way to bring the family together around the dinner table.

Why Make This Recipe

  1. Unmatched Flavor: The slow cooking process allows the beef to absorb all the flavors from the aromatics and spices—think garlic, bay leaves, and thyme—resulting in a depth of flavor that’s simply irresistible.

  2. Convenience: Once you’ve prepped your ingredients, your slow cooker does all the work. Just set it and forget it!

  3. Nutritionally Rich: This dish combines protein from the beef with the fiber of pappardelle, a hearty pasta that can help keep you fuller for longer.

  4. Perfect for Special Occasions: Whether it’s an intimate family dinner or a gathering with friends, this ragu elevates any meal into an occasion.

  5. Love for Leftovers: The flavors deepen and improve the next day, making it fantastic for meal prep or a cozy leftovers night.

Recipe Overview

  • Prep Time: 15 minutes
  • Cook Time: 6-8 hours (low), 3-4 hours (high)
  • Total Time: 6-8 hours 15 minutes
  • Servings: 6
  • Difficulty Level: Easy
  • Cooking Method: Slow cooking

This beef ragu is made by browning the meat and then allowing it to slow-cook in a robust sauce until fork-tender, served perfectly with wide pappardelle noodles.

My Experience Making This Recipe

From the first time I made Slow Cooker Beef Ragu, I was hooked. Initially, I worried about balancing the flavors, but through practice, I learned that browning the meat well really enhances the dish. Each time I make it, I appreciate how easy and satisfying it is to serve a comforting meal without spending hours in the kitchen.

How to Make Slow Cooker Beef Ragu with Pappardelle

Making this ragu is as easy as 1-2-3. You start by searing the beef to create a rich, caramelized crust, which adds depth to the sauce. After that, you toss everything into the slow cooker: diced tomatoes, red wine, and your selection of herbs. As it cooks, a tantalizing aroma fills your kitchen, and you’ll know you’ve made something special.

Expert Tips for Success

  1. Brown the Meat: Don’t skip the searing step! Browning the beef before adding it to the slow cooker builds incredible flavor.

  2. Choose Quality Ingredients: Go for a good cut of beef, like chuck roast, as its marbling breaks down beautifully during cooking.

  3. Add Fresh Herbs Last: If you’re using fresh herbs, add them in the last 30 minutes of cooking for the best flavor.

  4. Use a Good Wine: Opt for a dry red wine you’d enjoy drinking—it truly enhances the ragu’s flavor.

  5. Don’t Overcrowd: If you’re making a larger batch, ensure that the slow cooker isn’t packed too tightly, which allows for even cooking.

How to Serve Slow Cooker Beef Ragu with Pappardelle

  1. With Pappardelle: Cook the pappardelle according to package instructions, and serve the ragu directly on top with a sprinkle of freshly grated Parmesan.

  2. Accompany with Bread: Pair with a crusty baguette or garlic bread for soaking up the delicious sauce.

  3. Fresh Greens: A light green salad with a zesty vinaigrette refreshes the palate after the hearty ragu.

  4. Presentation: For a dinner party, serve in rustic bowls with fresh basil leaves for a touch of color.

Storage and Reheating Guide

Store any leftovers in an airtight container in the refrigerator for up to 4 days. The ragu can also be frozen for up to 3 months. When reheating, thaw overnight in the fridge, then warm it gently on the stovetop or microwave until heated through, adding a splash of water or broth if the sauce has thickened too much.

Recipe Variations

  1. Gluten-Free: Swap pappardelle for gluten-free pasta made from chickpeas or lentils.

  2. Dairy-Free: Omit cheese when serving or use a dairy-free alternative.

  3. Vegetarian Option: Replace beef with mushrooms and lentils for a hearty, plant-based alternative, adjusting the cook time as needed.

  4. Spicy Kick: For some heat, add crushed red pepper flakes during cooking or a dash of hot sauce when serving.

Nutritional Highlights

This dish is excellent for protein intake, thanks to the beef, which also contains essential nutrients like iron and zinc. Since it’s hearty and satisfying, a serving of about 1.5 cups is typically filling. Keep in mind that it does contain gluten (from the pasta) and dairy if cheese is added.

Troubleshooting Common Issues

  1. Too Thick: If your ragu turns out thicker than desired, simply stir in a little beef broth or water as it reheats.

  2. Lacking Flavor: Adjust the seasoning with more salt or a splash of vinegar to brighten the flavors if it tastes flat.

  3. Overcooked Meat: If your beef falls apart too much, it may have cooked too long; try reducing the cooking time next time.

Frequently Asked Questions

  1. Can I use a different cut of beef?
    Absolutely! Chuck roast is preferred for its marbling, but you can use brisket or round roast if that’s what you have on hand.

  2. Can I make this recipe on the stovetop?
    Yes! Simply cook the ragu in a large pot on low heat for about 2-3 hours, stirring occasionally, until the beef is tender.

  3. Is it possible to make this dish ahead of time?
    Definitely! Preparing a day in advance enhances the flavors. Just store it in the fridge and reheat when ready to serve.

  4. What’s the best way to thicken the sauce?
    If you prefer a thicker sauce, mix a tablespoon of cornstarch with a little water to create a slurry, then stir it into the ragu just before serving.

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Slow Cooker Beef Ragu with Pappardelle

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  • Author: nevaeh-hall
  • Total Time: 375
  • Yield: 6 servings 1x
  • Diet: Non-Vegetarian
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Description

A rich, hearty beef ragu that simmers to perfection in the slow cooker, served over wide pappardelle noodles.

Ingredients

Scale
  • 2 lbs chuck roast, cut into chunks
  • 1 can (28 oz) diced tomatoes
  • 1 cup red wine
  • 1 onion, diced
  • 4 cloves garlic, minced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 2 bay leaves
  • 1 tsp dried thyme
  • Salt and pepper to taste
  • 1 lb pappardelle noodles
  • Grated Parmesan cheese for serving

Instructions

  1. Brown the beef in a skillet over medium-high heat until caramelized.
  2. Transfer the beef to the slow cooker and add diced tomatoes, wine, onion, garlic, carrots, celery, bay leaves, thyme, salt, and pepper.
  3. Cook on low for 6-8 hours or high for 3-4 hours until the beef is fork-tender.
  4. Prepare pappardelle according to package instructions.
  5. Serve ragu over pappardelle with grated Parmesan on top.

Notes

Store any leftovers in an airtight container in the refrigerator for up to 4 days. This ragu can also be frozen for up to 3 months.

  • Prep Time: 15
  • Cook Time: 360
  • Category: Main Course
  • Method: Slow Cooking
  • Cuisine: Italian

Nutrition

  • Serving Size: 1.5 cups
  • Calories: 480
  • Sugar: 6g
  • Sodium: 800mg
  • Fat: 20g
  • Saturated Fat: 7g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 42g
  • Fiber: 3g
  • Protein: 35g
  • Cholesterol: 100mg

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