This easy Slow Cooker Shredded Beef Ragu Over Pappardelle is a rich, hearty dish perfect for a cozy dinner. The tender beef cooks in a flavorful tomato and red wine sauce, creating a mouthwatering meal. Serve it over pappardelle for a classic Italian touch—simple, delicious, and effortless!

Recipe Ingredients

• 1 medium onion, finely diced
• 1 carrot, shredded
• 1 celery rib, finely diced
• 3 cloves garlic, minced
• 1 tbsp (3 g) dried oregano
• 1½ tsp (2 g) dried thyme
• 3 lbs (1.4 kg) beef chuck roast, cut in two
• Salt and pepper, to taste
• 1 can (28 oz / 794 g) crushed tomatoes
• 6 tbsp (90 ml) tomato paste
• ½ cup (120 ml) red wine
• 3 bay leaves
• 1 lb (454 g) pappardelle pasta
• Grated Parmesan, for serving

How To Make Slow Cooker Shredded Beef Ragu Over Pappardelle Pasta

1. Prepare the slow cooker: Combine the onion, carrot, celery, garlic, oregano, and thyme in a 6-quart (6-litre) slow cooker.
2. Season and add the beef: Generously season the beef with salt and pepper, then place it in the slow cooker.
3. Add liquids and cook: Pour in the crushed tomatoes, tomato paste, red wine, and bay leaves. Cover and cook on high for 4 hours or low for 8 hours.
4. Shred the beef: Remove the beef and bay leaves. Shred the beef using two forks, then return it to the slow cooker.
5. Cook the pasta: Boil the pappardelle according to package instructions. Before draining, reserve 1 cup (240 ml) of pasta water.
6. Combine and serve: Return the pasta to the pot, add the ragu, and stir in a small amount of the reserved pasta water to thicken the sauce. Serve with grated Parmesan.

Recipe Tips

• Sear the beef for extra flavor: Browning the beef in a pan before adding it to the slow cooker adds a deep, rich taste.
• Use a good-quality red wine: A dry red wine like Cabernet Sauvignon or Merlot enhances the sauce’s depth—don’t use cooking wine.
• Shred the beef while it’s hot: It’s much easier to pull apart when warm, so don’t let it cool too much before shredding.
• Don’t skip the reserved pasta water: Adding a little starchy pasta water helps the sauce cling to the noodles, making it silky and rich.
• Let the ragu rest before serving: Letting it sit for 10–15 minutes after cooking helps the flavors meld for an even better taste.

Recipe FAQs and Variations

Check out More Recipes:

• Slow Cooker Red Thai Prawn Noodles
• Slow Cooker Red Capsicum And Pea Risotto
• Slow Cooker Quick Italian Beef Sandwiches With Provolone

Slow Cooker Shredded Beef Ragu Over Pappardelle Pasta

Recipe by Shili MohamedCourse: , DinnerCuisine: , ItalianDifficulty: , Medium

Servings

8

servings

Prep time

15

minutes

Cooking time

8

hours 

Calories

678

kcal

This easy Slow Cooker Shredded Beef Ragu Over Pappardelle is a rich, hearty dish perfect for a cozy dinner. The tender beef cooks in a flavorful tomato and red wine sauce, creating a mouthwatering meal. Serve it over pappardelle for a classic Italian touch—simple, delicious, and effortless!

Ingredients

• 1 medium onion, finely diced

• 1 carrot, shredded

• 1 celery rib, finely diced

• 3 cloves garlic, minced

• 1 tbsp (3 g) dried oregano

• 1½ tsp (2 g) dried thyme

• 3 lbs (1.4 kg) beef chuck roast, cut in two

• Salt and pepper, to taste

• 1 can (28 oz / 794 g) crushed tomatoes

• 6 tbsp (90 ml) tomato paste

• ½ cup (120 ml) red wine

• 3 bay leaves

• 1 lb (454 g) pappardelle pasta

• Grated Parmesan, for serving

Directions

• Prepare the slow cooker: Combine the onion, carrot, celery, garlic, oregano, and thyme in a 6-quart (6-litre) slow cooker.
• Season and add the beef: Generously season the beef with salt and pepper, then place it in the slow cooker.
• Add liquids and cook: Pour in the crushed tomatoes, tomato paste, red wine, and bay leaves. Cover and cook on high for 4 hours or low for 8 hours.
• Shred the beef: Remove the beef and bay leaves. Shred the beef using two forks, then return it to the slow cooker.
• Cook the pasta: Boil the pappardelle according to package instructions. Before draining, reserve 1 cup (240 ml) of pasta water.
• Combine and serve: Return the pasta to the pot, add the ragu, and stir in a small amount of the reserved pasta water to thicken the sauce. Serve with grated Parmesan.