If you crave a comforting meal that feels like a warm hug from the inside, this Crockpot Beef Ragu with Pappardelle Recipe is exactly what you need. Tender chunks of slow-cooked beef meld beautifully with rich tomato sauce, fragrant herbs, and a splash of red wine, simmering gently until every bite is bursting with flavor. Pairing this luscious ragu with wide, silky pappardelle noodles creates a hearty and satisfying dinner perfect for both special occasions and cozy weeknights.
Ingredients You’ll Need
These ingredients are straightforward but each plays a crucial role in layering the rich flavors and textures of this dish. Fresh aromatics like onion and garlic build the base, while the chuck roast offers tender meat that melts into the sauce. The red wine and beef broth deepen the savory notes, and fresh thyme and bay leaves infuse herbal complexity. Finally, Pappardelle noodles act as the perfect canvas to soak up every bit of that delicious sauce.
- 1 large onion (diced): Adds sweetness and body to the ragu’s base.
- 5 garlic cloves (minced): Elevates the sauce with aromatic depth.
- 2 lb chuck roast (cut into 4 pieces): The star protein, perfect for slow cooking to tender perfection.
- Salt and pepper to taste: Enhances every element and balances flavors.
- 1 28 oz can of crushed tomatoes: Provides rich tomato flavor and a luscious texture.
- 1/4 cup red wine (optional): Adds complexity and richness—prefer Merlot or Cabernet Sauvignon.
- 1 1/2 cups beef broth: Keeps the meat moist and intensifies the umami.
- 3 tbsp tomato paste: Concentrates the tomato essence and thickens the sauce.
- 3 sprigs fresh thyme: Infuses a subtle herbaceous note.
- 2 dried bay leaves: Imparts a mild, aromatic bitterness to balance the richness.
- 16 oz pappardelle noodles: Wide ribbons that perfectly hold the hearty ragu.
- Parmesan, ricotta, and fresh thyme (for garnish): Adds creamy, savory finishing touches and a burst of freshness.
How to Make Crockpot Beef Ragu with Pappardelle Recipe
Step 1: Prepare Aromatics
Begin by chopping your onions and mincing the garlic. Toss them into the crockpot with a drizzle of olive oil to start building a fragrant foundation. Set the crockpot to high so they begin to soften and release their flavor while you prep the beef.
Step 2: Season the Beef
Slice your chuck roast into four sizable pieces for even cooking. Generously season each piece with salt and pepper, which is essential to bring out the meat’s natural flavor against the robust tomato base.
Step 3: Combine Ingredients in the Crockpot
Lay the seasoned beef on top of the softened onion and garlic. Pour over the crushed tomatoes, red wine (if using), and beef broth, followed by tomato paste. Nestle in fresh thyme sprigs and bay leaves, then spoon the liquid over the beef so it’s mostly submerged. This ensures all the flavors meld beautifully as it cooks.
Step 4: Slow Cook the Ragu
Cover your crockpot and let the magic happen for six hours. This long, slow cooking breaks down the beef fibers until tender and creates a rich, velvety sauce packed with layers of flavor.
Step 5: Shred the Meat
Once cooked, remove the beef pieces and shred them using two forks. Return the shredded meat to the crockpot, stirring it into the sauce so every strand soaks up the delicious juices. Lower the heat to warm to keep it perfect until serving.
Step 6: Cook the Pappardelle Noodles
Just before serving, boil the pappardelle according to package directions until al dente. These wide noodles are ideal for catching the hearty ragu in every bite.
Step 7: Plate and Garnish
Serve a generous heap of pappardelle on each plate, spoon the rich beef ragu over the top, then sprinkle with Parmesan and dollops of creamy ricotta. Finish with fresh thyme for a lovely aromatic lift that brightens the dish.
How to Serve Crockpot Beef Ragu with Pappardelle Recipe
Garnishes
Finishing touches like freshly grated Parmesan and dollops of ricotta truly elevate this dish. The Parmesan adds a salty tang, while ricotta offers creamy coolness that balances the robust beef. Fresh thyme sprigs not only taste amazing but add a beautiful, fresh burst of green.
Side Dishes
This rich ragu pairs wonderfully with simple sides like garlic bread to soak up sauce or a crisp green salad to cut through the richness. Roasted seasonal vegetables or sautéed leafy greens are also fantastic choices to add brightness and texture contrast.
Creative Ways to Present
For a stunning presentation, twirl the pappardelle into neat nests on each plate before spooning over the ragu. Consider serving in deep bowls for a rustic feel or layering the ragu and pasta in clear glass dishes for an elegant, photo-worthy feast.
Make Ahead and Storage
Storing Leftovers
Let the ragu cool completely, then transfer to an airtight container and refrigerate. It will keep beautifully for up to 3-4 days and often tastes even better the next day as the flavors continue to develop.
Freezing
This Crockpot Beef Ragu freezes really well. Portion it into freezer-safe containers or heavy-duty bags and store for up to 3 months. When you’re ready to enjoy, thaw it overnight in the fridge before reheating gently.
Reheating
Reheat the ragu slowly on the stove over low heat, stirring occasionally to prevent sticking. Add a splash of broth or water if needed to loosen the sauce. The pappardelle is best cooked fresh, but if reheating leftovers, warm gently in the microwave or on the stovetop with a bit of olive oil or butter to refresh the noodles.
FAQs
Can I use a different cut of beef for this ragu?
Absolutely! While chuck roast is ideal for tender, slow-cooked results, brisket or short ribs also work well. Just ensure the cut has enough marbling to stay moist during the long cooking time.
What if I don’t have red wine? Can I skip it?
No problem at all. The red wine adds depth but is optional. You can substitute with additional beef broth or a splash of balsamic vinegar to keep that rich flavor dimension.
Can I make the ragu on the stovetop instead of a crockpot?
Yes, you can simmer it in a heavy pot or Dutch oven on low heat for about 3 hours, stirring occasionally. Slow cooking in the crockpot, however, is wonderfully hands-off and ensures tender, juicy meat.
What type of pasta works best with this beef ragu?
Pappardelle is classic because its wide, flat ribbons hold onto the chunky sauce so well. Tagliatelle and fettuccine are great alternatives if you can’t find pappardelle.
How do I prevent the noodles from sticking together?
Be sure to cook the pasta al dente according to package instructions and toss them with a little olive oil immediately after draining. This keeps them from clumping and makes them easier to serve with the ragu.
Final Thoughts
You really can’t go wrong with this Crockpot Beef Ragu with Pappardelle Recipe—it’s a true crowd-pleaser that brings comfort, elegance, and loads of flavor to your table with so little fuss. Trust me, once you try it, this will become one of your go-to recipes for weekends, family dinners, or anytime you want to savor something special and satisfying. So grab those simple ingredients, set your crockpot, and get ready for a delicious Italian-inspired feast that’ll warm your soul from the very first bite!
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Crockpot Beef Ragu with Pappardelle Recipe
- Prep Time: 5 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 5 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Italian
Description
This Crockpot Beef Ragu is a rich and hearty Italian-inspired dish featuring slow-cooked chuck roast simmered in a savory tomato and red wine sauce. Perfect for a comforting meal, it pairs beautifully with tender pappardelle noodles and is finished with a garnish of parmesan, ricotta, and fresh thyme for an indulgent finish.
Ingredients
For the Ragu
- 1 large onion, diced
- 5 garlic cloves, minced
- 2 lb chuck roast, cut into 4 pieces
- Salt and pepper to taste
- 1 (28 oz) can crushed tomatoes
- 1/4 cup red wine (Merlot or Cabernet Sauvignon, optional)
- 1 1/2 cups beef broth
- 3 tablespoons tomato paste
- 3 sprigs fresh thyme
- 2 dried bay leaves
- Olive oil (for sautéing)
For the Pasta
- 16 oz pappardelle noodles
For Garnish
- Parmesan cheese
- Ricotta cheese
- Fresh thyme sprigs
Instructions
- Prepare aromatics: Chop the onion and mince the garlic. Place them in the crockpot with a little olive oil and set the crockpot on high to start the cooking process.
- Season the beef: Slice the chuck roast into four pieces and season all sides generously with salt and pepper to enhance the flavor.
- Assemble the ragu: Place the seasoned beef pieces on top of the onions and garlic in the crockpot. Pour the crushed tomatoes, red wine (if using), and beef broth over the beef. Add tomato paste, fresh thyme sprigs, and dried bay leaves. Spoon the liquid to ensure the roast is well covered for even cooking.
- Cook the ragu: Cover the crockpot with its lid and cook on low heat for 6 hours, allowing the beef to become tender and flavors to develop deeply.
- Shred the beef: After cooking, remove the beef pieces and shred them using two forks. Return the shredded beef to the sauce in the crockpot and keep it warm until serving.
- Cook the pasta: Meanwhile, cook the pappardelle noodles according to package directions until al dente, then drain.
- Serve: Plate the cooked pasta and generously top with the beef ragu. Garnish with freshly grated parmesan, dollops of ricotta, and fresh thyme sprigs before serving. Enjoy your comforting and flavorful meal!
Notes
- Using red wine is optional but adds depth of flavor; choose a dry variety like Merlot or Cabernet Sauvignon for best results.
- Shredding the beef ensures every bite is tender and coated in the flavorful sauce.
- Pappardelle noodles are traditional, but you can substitute with other wide pasta like fettuccine if desired.
- For a thicker sauce, remove the lid during the last 30 minutes of cooking to allow some liquid to reduce.
- Leftovers store well and flavors deepen after a day; reheat gently on stovetop or microwave.
