Slow Cooker Beef Ragu with Pappardelle Noodles
Slow Cooker Beef Ragu with Pappardelle Noodles is an irresistible Italian classic that offers tender, slow-cooked beef enveloped in a rich tomato sauce, paired with wide, silky noodles. Perfect for cozy family dinners or gatherings, this dish combines deep flavors and satisfying textures with minimal effort.
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 20 minutes
- Yield: Serves approximately 6 people 1x
- Category: Main
- Method: Slow Cooking
- Cuisine: Italian
Ingredients
Scale
- 3 lbs chuck roast
- 2 tbsp extra virgin olive oil
- 1 medium onion, chopped
- 2 medium carrots, diced
- 4 cloves garlic, minced
- 28 oz canned crushed tomatoes
- 1 cup dry red wine (Merlot or Cabernet Sauvignon)
- 1 tsp dried oregano
- 1 tsp dried thyme
- 2 bay leaves
- 12 oz pappardelle noodles
Instructions
- Sear the chuck roast in olive oil over medium-high heat until browned on all sides, about 3 minutes per side.
- Sauté onions, carrots, and garlic in the same skillet for about 5 minutes until softened. Transfer to the slow cooker.
- Add crushed tomatoes, red wine, and herbs to the slow cooker; stir well.
- Place the seared chuck roast on top of the mixture, cover, and cook on low for 8 hours or high for 4 hours.
- Cook pappardelle noodles according to package instructions; drain and reserve some pasta water.
- Shred cooked beef into the sauce and mix with noodles, adding reserved pasta water if needed for desired consistency.
Nutrition
- Serving Size: 1 plate (about 300g)
- Calories: 580
- Sugar: 7g
- Sodium: 720mg
- Fat: 29g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 34g
- Cholesterol: 90mg
Keywords: For added flavor, consider incorporating mushrooms or bell peppers into the vegetable mix. You can also substitute beef with pork or turkey for a different twist on this classic dish.