This Slow Cooker Beef Ragu with Pappardelle combines fall-apart chuck roast and a rich tomato sauce for an easy pasta dinner that tastes like it simmered all day.
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Slow Cooker Beef Ragu with Pappardelle is one of those dinners that feels like it simmered all day, even though the slow cooker does most of the work. Tender chuck roast cooks down into a rich tomato sauce that's perfect for coating wide ribbons of pasta, creating a hearty, comforting meal that's easy enough for a weeknight and impressive enough for company.
What Makes This Slow Cooker Beef Ragu with Pappardelle So Good?
- Fall-apart tender beef: The slow cooker transforms chuck roast into rich, shredded beef with very little hands-on work.
- Pappardelle is the perfect match: Wide noodles capture the sauce and shredded beef in every bite.
- Deep flavor from simple ingredients: Tomato paste, aromatics, and a long cook time create a rich, savory ragu.
- Even better the next day: The flavors continue to develop as the sauce rests.
- Freezer-friendly: Make a batch now and save some for an easy future dinner.
What You'll Need & Why
Everything you need to make rich, slow-cooked beef ragu and the perfect pasta to serve it with.
- Beef chuck roast: The ideal cut for slow cooking; it becomes fall-apart tender and deeply flavorful.
- Pappardelle pasta: Wide ribbons of pasta that hold onto the rich sauce and shredded beef in every bite.
- Tomato paste & red wine: Build richness, deepen the sauce, and add complexity.
- Yellow onion, carrot, celery & garlic: The classic aromatic base that gives the ragu its depth of flavor.
- Whole peeled tomatoes & beef broth: Create the braising liquid that slowly transforms into a rich, velvety sauce.
- Dried oregano, thyme, basil & bay leaves: Add savory Italian-inspired flavor throughout the ragu.
- Parmesan cheese: Brings salty, savory richness and is the perfect finishing touch before serving.
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The Recipe Rundown
This Slow Cooker Beef Ragu with Pappardelle comes together in a few simple stages, creating a rich, slow-simmered sauce that's perfect for coating wide ribbons of pasta.
- Sear the beef: A deep brown crust adds richness and creates the foundation for a flavorful ragu.
- Caramelize the tomato paste: Cooking the tomato paste before adding the liquid deepens the flavor and gives the sauce more complexity.
- Deglaze with red wine: The wine lifts all the browned bits from the pan and adds another layer of savory depth.
- Slow cook until tender: The chuck roast cooks low and slow until it's fall-apart tender and easy to shred.
- Shred the beef and finish the sauce: Return the shredded beef to the sauce and stir everything together until rich and cohesive.
- Toss with pappardelle: The wide noodles capture the sauce and tender beef in every bite.
- Finish with Parmesan: A generous shower of freshly grated Parmesan brings everything together.
Swaps & Variations
This Slow Cooker Beef Ragu with Pappardelle is fantastic as written, but there are a few easy ways to adapt it based on what you have available.
- Try a different cut of beef: Short ribs create an even richer sauce, while arm roast is a good substitute for chuck roast.
- Skip the wine: Replace it with additional beef broth and a small splash of red wine vinegar for balance.
- Change the pasta: Pappardelle is my favorite, but tagliatelle, rigatoni, or penne all work well with the hearty sauce.
- Serve it over polenta: Creamy polenta is a classic alternative to pasta and pairs beautifully with the rich beef ragu.
- Add a little heat: Calabrian chili paste or red pepper flakes bring a subtle kick without overpowering the sauce.
Tips For The Best Slow Cooker Beef Ragu
A few small details help this Slow Cooker Beef Ragu with Pappardelle develop the rich flavor and silky texture that make it so memorable.
- Use whole peeled tomatoes: They typically have better flavor and texture than diced tomatoes and break down beautifully during cooking.
- Sear the beef if possible: A quick sear adds depth and richness to the finished sauce.
- Don't skip the tomato paste step: Caramelizing the tomato paste creates a deeper, more developed flavor.
- Shred the beef while it's warm: Warm beef pulls apart more easily and absorbs the sauce more effectively.
- Save some pasta water: A splash helps the ragu cling to the pappardelle and creates a silkier sauce.
- Taste before serving: Slow-cooked sauces concentrate as they cook, so adjust the seasoning at the end if needed.
Slow Cooker Beef Ragu Recipe
Equipment
- slow cooker
- glass measuring cups
Ingredients
- 2 tablespoon extra virgin olive oil
- 2½-3 lb beef chuck roast, cut into large chunks
- 1 tablespoon kosher salt
- 2 teaspoon fresh ground pepper
- 3 tablespoon tomato paste
- 1 cup dry red wine
- 1 med yellow onion, chopped
- 2 carrots, cut into large pieces
- 2 stalks celery, cut into large pieces
- 6-8 garlic cloves, minced
- 1½ teaspoon dried thyme leaves
- 1½ tsp dried oregano
- 1 teaspoon dried basil
- 2 bay leaves
- 1½-2 cups beef broth
- 1 (28 oz) can whole peeled tomatoes
- 1 lb pappardelle pasta, cooked to al dente
- parmesan cheese, for serving
Instructions
- Season the beef generously with kosher salt and fresh black pepper on all sides.
- Sear the beef.If your slow cooker has a sauté/sear function, heat the olive oil right in the insert and sear the beef until a deep brown crust forms on all sides.If your slow cooker does not have this function, sear the beef in a heavy skillet, then transfer it to the slow cooker.
- Caramelize the tomato paste. Add the tomato paste to the hot slow cooker insert or skillet and cook for 1–2 minutes, stirring, until it deepens in color and becomes fragrant. This step builds major flavor.
- Deglaze with red wine. Pour in the wine and scrape up all the browned bits from the bottom. Let it simmer for 3–5 minutes to reduce slightly.
- Add everything to the slow cooker. Return the beef (and all the good pan juices) to the slow cooker along with the onion, carrot, celery, garlic, herbs, bay leaves, whole tomatoes, and beef broth.
- Slow cook until fall-apart tender. Cook on HIGH for 4 hours or LOW for 8 hours, until the beef is completely tender and shreds easily.
- Shred and enrich the sauce. Remove the beef, carrot, and celery. Shred the beef and mash the carrot into the sauce for extra richness. Discard the celery.
- Finish the ragu. Toss the hot ragu with cooked pappardelle or tagliatelle. Add a splash of reserved pasta water if you want to loosen the sauce.
- Serve with Parmesan.Top with as much freshly grated Parmesan as your heart desires and enjoy every comforting bite.
Nutrition
How My Family Loves To Eat This Beef Ragu
When this beef ragu is on the menu, there's one way my husband and kids hope I'm serving it—and it involves plenty of pappardelle, Parmesan, and crusty bread.
- Piled onto pappardelle: This is our favorite way to serve it and the reason I always keep a box of pappardelle in the pantry.
- Finished with lots of Parmesan: The salty, nutty cheese brings everything together.
- With crusty bread on the side: Perfect for soaking up every last bit of sauce left in the bowl.
- As leftovers the next day: The flavors deepen overnight and make an incredible lunch.
Storage & Reheating
One of the best things about Slow Cooker Beef Ragu with Pappardelle is that the leftovers are just as good the next day.
- Refrigerate the ragu: Store the sauce in an airtight container for up to 5 days.
- Store the pasta separately: If possible, keep the pappardelle and ragu separate to prevent the noodles from becoming overly soft.
- Freeze the sauce: Beef ragu freezes beautifully for up to 3 months. I recommend freezing the sauce without the pasta.
- Reheat gently: Warm the ragu on the stovetop or in the microwave with a splash of broth, water, or pasta water if needed.
- Cook fresh pasta for leftovers: In my experience, freshly cooked pappardelle gives the best texture and makes leftovers taste like a brand-new meal.
You Asked, I Answered
Can I make this beef ragu in an Instant Pot?
Yes. Sear the beef first if possible, then pressure cook on high pressure for 60–90 minutes with a natural release.
How do I cook this beef ragu in a Dutch oven?
Cover and cook at 250°F for 6–8 hours, or until the beef is fall-apart tender.
What pasta goes best with beef ragu?
Pappardelle is my favorite because the wide noodles hold onto the rich sauce and shredded beef beautifully. Tagliatelle is another excellent option.
Can I make beef ragu ahead of time?
Absolutely. In fact, the flavor often improves after a night in the refrigerator, making it a great make-ahead dinner for busy weeks or entertaining.
More Comfort Food Dinners Worth Making
- Italian Sausage Orzo: A cozy, flavor-packed dinner that's easy enough for busy weeknights.
- Skillet Lasagna: All the flavors of classic lasagna without the layering or fuss.
- Ravioli Lasagna: Cheese ravioli makes this comfort-food favorite incredibly simple.
- Creamy Lemon Shrimp Orzo: Bright, creamy, and perfect when you're craving pasta without the heaviness.
Who’s Stirring the Pot?
Hi, I’m Ruth—recipe developer, comfort-food creator, and the voice behind Rufus For Real. I specialize in cozy, doable, flavor-packed meals for real-life kitchens, and I’m a firm believer that breakfast, dinner, and everything in between should be simple, satisfying, and impossible to mess up.
You’ll find me sharing even more comfort-food goodness, kitchen tips, and behind-the-scenes chaos over on Instagram, Pinterest, Facebook, TikTok, and YouTube (@rufusforreal everywhere).
If you love approachable recipes with a whole lot of personality, pull up a chair—there’s always room at this table.
Happy Cooking!
-Ruth aka Rufus
Darren Bethel says
We loved this instead of the regular old spaghetti sauce! A huge hit with everyone!
Rufus says
I am so very glad you liked it! Thank you for letting me know! Comments like this make me so happy!
Marianne E says
We loved this as something different than the regular spaghetti sauce. So easy. Definitely making again. Thank you.
Rufus says
I'm so glad you liked it! We like a little something different, too!
Julia says
Was so great! The beef came out so tender and the flavor was great.
Rufus says
I am so very glad to hear you liked it! Thanks so very much for letting me know. That means the world to me.
Traci says
Delicious!
Rufus says
Thank you so much for letting me know! So very glad you liked it!