Slow Cooker Beef Ragu with Pappardelle Pasta

Season the beef cubes generously with salt and pepper.

Heat olive oil in a large skillet over medium-high heat. Brown the beef in batches, ensuring not to overcrowd the pan. Transfer the browned beef to the slow cooker.

Add the chopped onion, carrots, and celery to the same skillet. Cook until softened, about 5-7 minutes. Add the minced garlic and tomato paste, and cook for another minute until fragrant.

Pour in the red wine and deglaze the pan, scraping up any browned bits from the bottom. Simmer for 2-3 minutes until the wine has reduced slightly.

Pour the tomato mixture into the slow cooker with the beef. Add the crushed tomatoes, beef broth, dried oregano, dried basil, and bay leaf.

Stir everything together, ensuring the beef is submerged in the sauce.

Cover and cook on low for 7-8 hours, or on high for 3-4 hours, until the beef is very tender and easily shreds with a fork.

About 30 minutes before serving, cook the pappardelle pasta according to package directions until al dente. Reserve about 1 cup of pasta water before draining.

Remove the bay leaf from the ragu. Shred the beef directly in the slow cooker using two forks.

Add the cooked pasta to the slow cooker with the ragu. Toss to coat. If the sauce is too thick, add some of the reserved pasta water until you reach your desired consistency.

Serve immediately, garnished with fresh parsley and grated Parmesan cheese.