This rich Pappardelle with Slow-Cooker Beef Ragù is made with a beef chuck roast, crushed tomatoes, dry red wine, Parmesan rind, and long, flat pappardelle pasta. This recipe creates a deeply savory, tender, and decadent main course that is perfect for a comforting dinner. It is a simple, weekend-worthy meal that makes enough for 4 servings.

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Pappardelle with Slow-Cooker Beef Ragù Ingredients

• 1 (15-ounce) can crushed tomatoes
• 41​ cup dry red wine
• 1 tablespoon tomato paste
• 3 cloves garlic, sliced
• Kosher salt
• 1 sprig rosemary
• 1 (3-inch) piece parmesan rind, plus shredded parmesan for topping
• 1 pound beef chuck roast
• Freshly ground pepper
• 12 ounces fresh pappardelle
• 3 tablespoons chopped fresh parsley
• 2 tablespoons extra-virgin olive oil

How To Make Pappardelle with Slow-Cooker Beef Ragù

1. Start the ragù base: In a 6-quart slow cooker, whisk together the crushed tomatoes, red wine, tomato paste, sliced garlic, and 21​ teaspoon of salt.
2. Add aromatics and beef: Add the rosemary sprig and the Parmesan rind to the sauce. Season the beef chuck roast all over with salt and pepper, and nestle the roast into the sauce in the slow cooker.
3. Slow cook the ragù: Cover the slow cooker and cook on the low setting until the beef is very tender and easily falls apart, which will take 7 hours.
4. Shred the beef: Uncover the slow cooker and use two forks to shred the cooked meat directly into the sauce. As you do this, discard any large pieces of fat that are visible. Also, discard the rosemary sprig and the Parmesan rind.
5. Cook the pasta: While the meat is being shredded, bring a large pot of salted water to a boil. Add the pappardelle and cook according to the package directions until it is al dente (tender but still firm to the bite).
6. Thicken the sauce: Before draining the pasta, reserve 21​ cup of the starchy cooking water, then drain the pasta. Return the drained pasta to the pot and add the shredded meat and sauce (the ragù). Stir in the reserved cooking water. Cook the mixture over medium-high heat, tossing occasionally, until the sauce thickens slightly and clings to the pasta, about 1 to 2 minutes.
7. Finish and serve: Season the pasta and sauce with salt and pepper to taste. Stir in half of the chopped fresh parsley. Divide the pasta and ragù among bowls. Drizzle each serving with the extra-virgin olive oil and top with shredded Parmesan cheese and the remaining fresh parsley.

Recipe Tips

• Don’t skip the Parmesan rind: Adding a piece of Parmesan rind to the slow cooker infuses the ragù with a deep, savory, and umami flavor that is essential for authentic Italian sauces. Just be sure to remove it before serving!
• Use the pasta water: Reserving the starchy pasta cooking water is key to getting a restaurant-quality sauce. The starch helps the sauce emulsify (bind together) and cling beautifully to the pasta.
• Choose fresh pappardelle: If available, fresh pappardelle is recommended over dried. It has a slightly better texture and cooks much faster, which is perfect for this final step of tossing it in the sauce.
• Use dry red wine: The recipe calls for dry red wine. Use a wine you would enjoy drinking, like a Cabernet Sauvignon or a Merlot. This adds necessary depth and acidity to balance the richness of the beef and tomatoes.

What To Serve Pappardelle with Slow-Cooker Beef Ragù

This rich Beef Ragù is a satisfying main course that is best paired with simple, fresh sides. A classic choice is a light and bright Caesar salad or a simple arugula salad dressed with lemon and a bit of olive oil. A piece of crusty Italian bread or garlic bread is a must for soaking up any extra sauce left at the bottom of the bowl. For a full Italian-style dinner, serve it after an appetizer of antipasto skewers or bruschetta.

How To Store Pappardelle with Slow-Cooker Beef Ragù Leftovers

• Refrigerate: Store the leftover ragù (the meat and sauce) separately from any unused cooked pasta. Store the ragù in an airtight container for up to 4 days. If the pasta is already mixed with the sauce, store it in an airtight container for up to 2 days; it may absorb all the liquid.
• Freeze: The beef ragù (meat and sauce only, without the pasta) freezes exceptionally well. Let it cool completely, then transfer it to a freezer-safe container. It can be frozen for up to 3 months. Thaw it overnight in the refrigerator, then reheat it gently on the stovetop before tossing with freshly cooked pasta.

Pappardelle with Slow-Cooker Beef Ragù Nutrition Facts

• Calories: 550kcal
• Total Fat: 18g
• Saturated Fat: 6g
• Cholesterol: 100mg
• Sodium: 500mg
• Total Carbohydrate: 55g
• Dietary Fiber: 5g
• Sugars: 7g
• Protein: 45g

Frequently Asked Questions

• Can I use canned tomatoes instead of crushed? Yes, if you do not have crushed tomatoes, you can use canned diced tomatoes. However, you should briefly purée them in a blender or food processor before adding them to the slow cooker. This helps ensure you get a thick, smooth sauce (ragù) rather than a chunky, stew-like sauce.
• What is the best cut of meat for a ragù? Beef chuck roast is the ideal cut because it has plenty of connective tissue and marbling. The long, slow cooking process breaks down the connective tissue into gelatin, which makes the beef incredibly tender and gives the sauce a wonderful, rich texture.
• What if I don’t have pappardelle pasta? If you do not have pappardelle, you should use another long, flat, wide pasta that can stand up to the thick, rich sauce. Excellent substitutes include fettuccine, tagliatelle, or even a wide, sturdy short pasta like rigatoni or paccheri.

Try More Recipes:

• Slow-cooker Beef Stew With Carrots And Potatoes Recipe
• Slow Cooker Pot Roast Recipe
• Slow-Cooker Beef Curry Recipe