Slow Cooker Beef Ragu (Printable Version)

Tender beef braised in tomato and herbs, served over wide ribbons of pasta for comforting meals.

# Ingredient List:

→ Beef

01 - 2.5 lb beef chuck roast, cut into large chunks
02 - 1 tsp salt
03 - 1/2 tsp freshly ground black pepper

→ Vegetables & Aromatics

04 - 2 tbsp olive oil
05 - 1 large yellow onion, finely chopped
06 - 2 carrots, peeled and diced
07 - 2 celery stalks, diced
08 - 4 garlic cloves, minced

→ Sauce

09 - 2 tbsp tomato paste
10 - 28 oz canned crushed tomatoes
11 - 1 cup dry red wine
12 - 1 tsp dried oregano
13 - 1 tsp dried basil
14 - 2 bay leaves
15 - 1/2 tsp crushed red pepper flakes (optional)
16 - 1 tsp sugar
17 - 1/4 cup whole milk

→ Pasta & Garnish

18 - 1 lb pappardelle pasta
19 - Freshly grated Parmesan cheese, for serving
20 - Fresh basil or parsley, for garnish

# Step-by-Step Instructions:

01 - Season beef chunks evenly with salt and pepper.
02 - Heat olive oil in a large skillet over medium-high heat and brown beef chunks on all sides, about 2 to 3 minutes per side. Transfer beef to slow cooker.
03 - In the same skillet, cook onion, carrots, and celery until softened, approximately 5 minutes. Add garlic and cook for 1 additional minute. Stir in tomato paste and cook for 1 minute.
04 - Transfer sautéed vegetables to slow cooker. Add crushed tomatoes, red wine, oregano, basil, bay leaves, crushed red pepper flakes if using, and sugar. Stir to incorporate.
05 - Cover and cook on LOW setting for 8 hours or on HIGH for 4 to 5 hours, until beef is tender and shreds easily.
06 - Remove bay leaves. Shred beef directly in slow cooker using two forks. Stir in milk and adjust seasoning as needed.
07 - Cook pappardelle according to package directions. Drain and distribute among serving dishes.
08 - Ladle beef ragu over pasta. Garnish with freshly grated Parmesan and herbs.

# Tips from hearthlykitchen:

01 -
  • It cooks itself while you go about your day, filling your home with the kind of smell that makes everyone ask whats for dinner.
  • The beef becomes so tender it practically dissolves into the sauce, no knife needed.
  • Leftovers taste even better the next day, which means less work and more flavor when you need it most.
02 -
  • Don't skip searing the beef, that caramelized crust is where half the flavor comes from and you can't replicate it any other way.
  • If the sauce looks too thick after cooking, stir in a splash of pasta water to loosen it up before serving.
  • Let the ragu rest for ten minutes after shredding the beef so the flavors settle and the sauce thickens just a bit more.
03 -
  • Add the milk at the very end and stir it in off the heat so it doesn't curdle or separate.
  • Use a slotted spoon to serve the ragu if you want less liquid on the plate, or ladle it generously if you like extra sauce to soak into the pasta.
  • Save a cup of pasta water before draining, it's starchy and salty and perfect for thinning the sauce or helping it cling to the noodles.

Go Back