Slow Cooker Beef Ragu with Pappardelle Pasta

A rich and savory beef ragu, slow-cooked in tomato, red wine, and aromatic herbs, served over wide pappardelle pasta.

Prep Time

20 minutes

Total Time

8 hours 20 minutes

Calories

650 kcal

Difficulty

Easy

Equipment

3 items

Cost

£4.32/serving

Season:

☀️ Summer

Meal Type:

Dinner

Cuisine:

Italian

Main Ingredient:

Beef•Pasta

Cooking Style:

Slow Cooker

Mood:

Comfort Food

Ingredients

Servings

3lbBeef Chuck Roast(cut into 1-inch cubes)

£15.00

2tbspOlive Oil(extra virgin)

£0.30

1mediumOnion(chopped)

£0.50

2mediumCarrots(chopped)

£0.30

2Celery Stalks(chopped)

£0.40

4clovesGarlic(minced)

£0.20

2tbspTomato Paste

£0.25

1cupDry Red Wine(such as Chianti or Merlot)

£2.00

28ozCrushed Tomatoes

£1.50

1cupBeef Broth(low sodium)

£0.50

1tspDried Oregano

£0.10

1tspDried Basil

£0.10

1Bay Leaf

£0.05

1tspSalt(or to taste)

£0.01

0.5tspBlack Pepper(or to taste)

£0.05

1lbPappardelle Pasta

£1.75

0.3cupFresh Parsley(chopped, for garnish)

£0.40

Grated Parmesan Cheese(for serving)

£2.50

Total Cost

£25.91

£4.32 per serving

Instructions

1.
Season the beef cubes generously with salt and pepper.
2.
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.
3.
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.
4.
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.
5.
Pour the tomato mixture into the slow cooker with the beef. Add the crushed tomatoes, beef broth, dried oregano, dried basil, and bay leaf.
6.
Stir everything together, ensuring the beef is submerged in the sauce.
7.
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.
8.
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.
9.
Remove the bay leaf from the ragu. Shred the beef directly in the slow cooker using two forks.
10.
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.
11.
Serve immediately, garnished with fresh parsley and grated Parmesan cheese.

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My Notes

Nutrition Information

Nutrition per serving (450g)

650 kcal / 2720 kJ

Carbs

55g

21% of RDA

Fat

30g

43% of RDA

Protein

50g

100% of RDA

Detailed Breakdown

Fibre

7 g

23% of RDA

Sugar

12 g

13% of RDA

Sodium

700 mg

30% of RDA

Saturated Fat

12 g

60% of RDA

Chef's Tips

Browning the beef before adding it to the slow cooker adds depth of flavor to the ragu.

Adjust the amount of red wine and beef broth to your preference.

For a smoother sauce, you can use an immersion blender to partially blend the ragu before adding the pasta.

If you don't have a slow cooker, you can simmer the ragu on the stovetop in a large pot over low heat for 3-4 hours, stirring occasionally.

Ragu can be made a day ahead and refrigerated. The flavors will meld together even more overnight.

Cooking Equipment

Slow Cooker

Large Pot

Large Skillet

Wine Pairings

No wine pairing suggestions available for this recipe.

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