Slow Cooker Beef Ragu with Pappardelle Recipe

If you’re craving a rich, comforting bowl of Italian goodness, you’re going to adore this Slow Cooker Beef Ragu with Pappardelle Recipe. I absolutely love how the beef becomes melt-in-your-mouth tender and the sauce turns deliciously thick after hours of slow cooking. Whether you’re looking for an easy weeknight meal or a dish to impress guests without standing over the stove, this recipe has got your back. Grab your slow cooker, and let’s dive into one of my favorite pasta dishes that feels like a big warm hug on a plate.

this Recipe

Ingredients You’ll Need

The ingredients here are straightforward, but they pack so much flavor. I always appreciate how just a handful of staples, plus a slow cooker, can make something this impressive.

• Olive oil: A good quality extra virgin olive oil gives the garlic that perfect golden sear and rounded flavor.
• Garlic cloves: Smashed just slightly to release their aroma without turning mushy.
• Flank steak: Choosing flank steak worked wonders for me—it shreds beautifully after cooking, becoming tender yet flavorful.
• Salt and pepper: Don’t skimp here—seasoning the beef well before slow cooking is key to building layers of taste.
• Crushed tomatoes: I use the 28-ounce can because it creates that perfect sauce consistency without needing to add extra tomato paste.
• Reduced sodium beef broth: Adds depth without overpowering the tomato base.
• Carrot: Chopped for a subtle sweetness that balances the acidity of the tomatoes.
• Bay leaves: Essential for that earthy, herbal undertone.
• Fresh thyme sprigs: I swear thyme is the secret herb that elevates a beef ragu from good to unforgettable.
• Pappardelle pasta: Its wide ribbons hold onto the rich sauce so perfectly—I never substitute this for thinner pasta.
• Parmesan, ricotta, and parsley: These toppings add fresh, creamy, and savory notes—trust me, don’t skip them!

Variations

I love customizing this Slow Cooker Beef Ragu with Pappardelle Recipe depending on the season or what’s in my pantry. Don’t hesitate to play around and make it your own!

• Adding Mushrooms: Once, I tossed in some cremini mushrooms towards the end of cooking, and the earthiness paired beautifully with the beef.
• Using Different Cuts of Beef: If you don’t have flank steak, chuck roast works well too—it’s a bit fattier but equally tender slow-cooked.
• Spicing It Up: For a little kick, I’ve stirred in red pepper flakes after shredding the beef—gives a nice warmth without overpowering the dish.
• Vegetarian Twist: Swap the beef for lentils and add some extra veggies for a hearty vegetarian ragu alternative.

How to Make Slow Cooker Beef Ragu with Pappardelle Recipe

Step 1: Sear the Garlic to Unlock Flavor

Start by heating the olive oil in a small skillet over medium-high heat. Toss in those smashed garlic cloves and cook them until they’re golden and lightly browned, about 2 minutes. This step really deepens the garlic flavor in the sauce. Just keep an eye on them because garlic burns quickly—turn the heat down if they’re browning too fast.

Step 2: Season and Layer the Slow Cooker

While the garlic is sizzling away, season your flank steak with salt and pepper. Don’t be shy here, it’s crucial to get the seasoning right. Place the beef pieces in your 5- to 6-quart slow cooker. Pour over the crushed tomatoes and beef broth, then add the golden garlic cloves, chopped carrot, bay leaves, and fresh thyme sprigs. By layering everything raw except the garlic, you get the best melding of flavors after slow cooking.

Step 3: Slow Cook to Perfection

Cover your slow cooker and cook on high for 6 hours or low for 8 to 10 hours. The low-and-slow method is my go-to because it tenderizes the beef completely. You’ll know it’s ready when the beef shreds easily with two forks. Don’t rush this step; the magic happens here. Once done, discard the bay leaves and thyme sprigs before shredding the beef right in the pot—this keeps things simple and cuts down on dishes.

Step 4: Toss and Combine with Pappardelle

Cook your pappardelle pasta according to package directions until al dente. Drain it, then return the noodles to the pot. Pour the slow cooker sauce with shredded beef over the pasta. Turn the heat to high and stir for about a minute until the sauce sticks perfectly to the noodles. This quick finish step really brings it all together and makes every bite deliciously cohesive.

Step 5: Serve with Your Favorite Toppings

Scoop into bowls and top generously with grated Parmesan, creamy ricotta, and fresh parsley. I can’t tell you how much these simple garnishes elevate the dish—they add freshness, creaminess, and a little spark that makes everyone at the table happy.

How to Serve Slow Cooker Beef Ragu with Pappardelle Recipe

Garnishes

I always go for a combo of Parmesan and ricotta cheese topped with chopped fresh parsley. The salty bite of Parmesan balanced with the creamy ricotta is heavenly, and the parsley adds a fresh pop that keeps the dish feeling vibrant instead of heavy.

Side Dishes

My family loves crusty garlic bread on the side to soak up any extra sauce. A simple green salad with lemon vinaigrette also pairs beautifully and provides a refreshing contrast to the richness of the ragu.

Creative Ways to Present

For special dinners, I’ve served this ragu over a bed of creamy polenta instead of pasta—it’s a total crowd-pleaser and feels extra indulgent. You can also plate it in deep pasta bowls with a drizzle of good olive oil and a sprig of thyme for that restaurant-quality look.

Make Ahead and Storage

Storing Leftovers

Once cooled, I transfer leftovers to airtight containers and keep them in the fridge for up to 4 days. The flavors actually seem to deepen overnight, so leftovers taste even better to me!

Freezing

I’ve frozen the ragu sauce (without pasta) in portioned containers easily for up to 3 months. When you’re ready to eat, just thaw it overnight in the fridge and reheat gently on the stove.

Reheating

The best way I’ve found to reheat is on low to medium heat in a saucepan with a splash of beef broth or water to loosen the sauce a bit if it’s thickened too much. For pasta, I reheat separately then combine just before serving to maintain the noodles’ texture.

FAQs

Final Thoughts

This Slow Cooker Beef Ragu with Pappardelle Recipe has become my go-to comfort dish for both family dinners and when friends come over. The way that tender beef melds with the simple yet flavorful tomato sauce, all wrapped in those wide ribbons of pasta, just feels like magic. I can’t recommend it enough if you want a hands-off recipe that delivers big on taste and heartiness. Give it a try—you’ll soon find it’s one of those dishes you keep coming back to, just like I do.

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