Nothing beats the warmth and richness of a home-cooked Italian classic, and this Slow Cooker Beef Ragu with Pappardelle Recipe is the perfect way to bring that comfort straight to your table. Tender flank steak slowly braised in a luscious tomato and herb sauce creates deep, soulful flavors that lovingly cling to wide ribbons of buttery pappardelle pasta. With just a handful of simple ingredients and a little patience, you’ll have a dish that feels like an embrace in every bite—guaranteed to become a staple in your weeknight or weekend rotation.
Ingredients You’ll Need
The beauty of this recipe is in its simplicity. Each ingredient plays an essential role, from the garlic’s fragrant warmth to the fresh thyme’s subtle earthiness, all combining to craft a ragu that’s both hearty and nuanced in flavor. These ingredients are easy to find but deliver complex tastes and textures that make this dish truly special.
- Olive oil: Adds a gentle richness and helps mellow out the garlic as it sautés.
- Garlic cloves: Smashed slightly to release their full flavorful punch without overpowering the sauce.
- Flank steak: A perfect cut for slow cooking, becoming tender and easy to shred after slow braising.
- Salt and pepper: Essential for seasoning the beef and enhancing the overall taste.
- Crushed tomatoes: Provide a vibrant, slightly sweet base full of natural umami.
- Reduced sodium beef broth: Adds a savory depth without making the dish too salty.
- Carrot: Introduces a subtle sweetness and texture contrast.
- Bay leaves: Impart a gentle herbal aroma simmering throughout the sauce.
- Fresh thyme: Offers an earthy, fragrant overtone that pairs beautifully with beef.
- Pappardelle pasta: Wide, silky ribbons that hold the rich ragu sauce perfectly in every forkful.
- Parmesan, ricotta, and parsley: Fresh toppings to add creaminess, sharpness, and a pop of color.
How to Make Slow Cooker Beef Ragu with Pappardelle Recipe
Step 1: Sautée the Garlic
Begin by warming olive oil in a small skillet over medium-high heat. Gently toss in the smashed garlic cloves and cook while stirring until they turn a gorgeous golden brown, about two minutes. This brief cooking mellows the garlic’s bite and releases fragrant oils that will flavor the sauce from the very first spoonful.
Step 2: Prepare and Layer the Beef
Season the flank steak generously with salt and pepper. Transfer the pieces into your slow cooker—this cut becomes meltingly tender with low-and-slow cooking. This layering sets the stage for a deeply flavored ragu as the meat slowly absorbs and melds with the vegetables and herbs.
Step 3: Add Sauce Ingredients
Pour the crushed tomatoes and beef broth over the steak. Add the garlic from the skillet, chopped carrot, bay leaves, and sprigs of fresh thyme right on top. These ingredients will collectively develop into a rich, aromatic sauce that’s simultaneously hearty and comforting.
Step 4: Slow Cook to Tender Perfection
Cover the slow cooker and cook on high for 6 hours or on low for 8 to 10 hours. This slow simmer allows the flavors to deepen and the beef to become so tender it practically falls apart at a touch. Once cooking is complete, remove and discard the bay leaves and thyme sprigs, then shred the beef directly in the slow cooker using two forks for effortless shredding.
Step 5: Cook the Pappardelle
Bring a large pot of salted water to a boil and cook your pappardelle according to package instructions until al dente. Drain the pasta and return it to the pot to prepare it for sauce integration.
Step 6: Combine Pasta and Ragu
Pour the luscious ragu sauce from the slow cooker over the pasta. Return the pot to medium-high heat and stir everything together for about a minute, letting the wide noodles soak up the sauce, coating each ribbon with that rich, flavorful goodness.
How to Serve Slow Cooker Beef Ragu with Pappardelle Recipe
Garnishes
For a finish that truly elevates this dish, generously sprinkle freshly grated Parmesan, creamy ricotta dollops, and a handful of vibrant chopped parsley. These garnishes not only add contrasting textures and flavors but also brighten the presentation with fresh herbaceous notes.
Side Dishes
Keep sides simple and fresh to complement the hearty ragu. A crisp green salad with a tangy vinaigrette or roasted seasonal vegetables provide a perfect counterbalance without distracting from the main star. Crusty bread is also a must-have to scoop up any remaining sauce.
Creative Ways to Present
For an impressive touch, serve the ragu in warmed shallow bowls, swirling the pappardelle into neat nests before piling on the beef. Add a drizzle of good-quality extra virgin olive oil or a sprinkle of chili flakes for a gentle kick. Pairing it with a glass of bold red wine can transform this meal into a delightful dinner party centerpiece.
Make Ahead and Storage
Storing Leftovers
Once cooled, store leftover ragu and pasta separately in airtight containers in the refrigerator. This prevents the noodles from becoming too soggy and keeps the flavors fresh for up to 3 days.
Freezing
The beef ragu sauce freezes beautifully by itself. Portion it into freezer-safe containers or bags, leaving room for expansion, and freeze for up to 3 months. Avoid freezing cooked pasta, as it can become mushy upon thawing.
Reheating
Gently reheat the ragu in a saucepan over low heat, stirring occasionally and adding a splash of broth or water if it looks too thick. Reheat pasta separately in boiling water for just 30 seconds to refresh its texture, then combine before serving.
FAQs
Can I use other cuts of beef for this ragu?
Absolutely! Chuck roast or brisket are excellent alternatives that become tender and full of flavor with slow cooking. Just adjust cooking times slightly depending on the cut’s thickness.
Is it possible to make this recipe without a slow cooker?
Yes, you can cook the ragu in a heavy-bottomed pot or Dutch oven on low heat, simmering gently for around 3 to 4 hours until the beef is tender and shreds easily.
What type of wine pairs well with Slow Cooker Beef Ragu with Pappardelle Recipe?
A medium to full-bodied red wine like Chianti, Barbera, or Sangiovese works beautifully, bringing out the hearty tomato flavors and complementing the richness of the beef.
Can I make this dish ahead for a dinner party?
Definitely! The flavors actually deepen when made a day ahead. Simply reheat gently before serving and cook fresh pasta to maintain that perfect texture.
How can I make this recipe gluten-free?
Swap the pappardelle for your favorite gluten-free pasta variety. Just be careful not to overcook it, as gluten-free noodles tend to be more delicate.
Final Thoughts
This Slow Cooker Beef Ragu with Pappardelle Recipe is pure comfort food at its finest, blending simplicity and depth in a way that feels truly special. Whether you’re feeding a crowd or indulging in a cozy solo meal, this dish promises rich, satisfying flavors that soothe the soul. I can’t wait for you to try it and make it your own go-to for those moments when you want something hearty, delicious, and endlessly comforting.
Print
Slow Cooker Beef Ragu with Pappardelle Recipe
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 20 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Italian
Description
This Slow Cooker Beef Ragu with Pappardelle is a comforting and hearty Italian-inspired dish featuring tender flank steak braised for hours in a flavorful mixture of garlic, crushed tomatoes, vegetables, and herbs. The shredded beef ragu is served over wide ribbons of pappardelle pasta, then topped with Parmesan, ricotta cheese, and fresh parsley for a rich, satisfying meal perfect for cozy dinners.
Ingredients
Beef Ragu
- 1 teaspoon olive oil
- 6 garlic cloves, smashed slightly
- 1 1/2 pounds flank steak, cut against the grain into 4 pieces
- 1 teaspoon salt, plus more to taste
- Black pepper, to taste
- 1 (28 ounce) can crushed tomatoes
- 1/4 cup reduced sodium beef broth
- 1 carrot, chopped
- 2 bay leaves
- 2 sprigs fresh thyme
Pasta and Garnishes
- 16 ounces pappardelle pasta
- Parmesan cheese, for topping
- Ricotta cheese, for topping
- Fresh parsley, chopped for topping
Instructions
- Brown the Garlic: In a small skillet, heat the olive oil over medium-high heat. Add the smashed garlic cloves and cook while stirring until golden and lightly browned, about 2 minutes. This step infuses the oil with garlic flavor and lightly caramelizes the cloves.
- Prepare the Beef and Slow Cooker: Season the flank steak pieces with 1 teaspoon salt and pepper to taste. Transfer the steak to a 5- to 6-quart slow cooker. Pour the crushed tomatoes and reduced sodium beef broth over the beef. Add the browned garlic, chopped carrot, bay leaves, and fresh thyme sprigs to the slow cooker.
- Slow Cook the Ragu: Cover the slow cooker and cook on high for 6 hours or on low for 8 to 10 hours, until the beef is tender and easily shredded. After cooking, discard the bay leaves and thyme sprigs. Using two forks in the slow cooker, shred the beef directly in the sauce, mixing well to combine flavors.
- Cook the Pasta: While the ragu finishes cooking, prepare the pappardelle pasta according to package directions until al dente. Drain the pasta and return it to the pot.
- Combine Pasta and Sauce: Add the shredded beef ragu sauce from the slow cooker into the pot with the cooked pasta. Increase the heat to high and cook, stirring, for about 1 minute until the pasta and sauce are well combined and heated through.
- Serve: Divide the beef ragu pasta among 8 bowls. Top each serving with freshly grated Parmesan cheese, dollops of ricotta cheese, and a sprinkle of chopped parsley. Serve hot and enjoy your comforting meal!
Notes
- For deeper flavor, brown the flank steak in a hot skillet before adding to the slow cooker.
- If fresh thyme is not available, substitute with 1 teaspoon dried thyme.
- The recipe works well with other sturdy pasta shapes like rigatoni or fettuccine if pappardelle is unavailable.
- Leftover ragu can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
- Adding a splash of red wine to the slow cooker before cooking can enhance the sauce’s richness.
