You’re about to discover a classic Italian comfort dish that’ll transform your slow cooker into a flavor powerhouse! This beef ragu pairs perfectly tender chuck roast with silky pappardelle pasta, creating a restaurant-worthy meal right in your kitchen. As the meat simmers in rich tomato sauce with aromatic herbs and wine, it breaks down into melt-in-your-mouth perfection. Let’s explore how this rustic dish earned its place among Italy’s most beloved pasta recipes.
Key Takeaways
- Season beef chunks with salt and pepper, then layer with onions and garlic in slow cooker for 8 hours low/6 hours high.
- Shred tender beef using two forks and return to sauce, allowing it to thicken if needed during final 30 minutes.
- Cook pappardelle pasta separately according to package directions and toss with the rich beef ragu sauce.
- The slow cooking method transforms tough beef chuck into tender meat while developing deep flavors in tomato sauce.
- Recipe can be made ahead, stored for 3 days in refrigerator or frozen for 3 months for convenient meals.
History
While beef ragu‘s exact origins are debated, this hearty meat sauce emerged from Bologna, Italy in the 16th century.
You’ll find that traditional Italian families have passed down their unique ragu recipes through generations, each adding their own special touch to this classic dish.
When you explore ragu’s history, you’ll discover it was originally served to wealthy families who could afford meat, making it a symbol of prosperity.
Over time, it became a beloved staple in homes throughout Italy. The slow-cooking method you’re using today actually mirrors the traditional technique of simmering meat for hours over a low flame.
What’s amazing is that while modern conveniences like slow cookers have made preparation easier, the rich, complex flavors you’ll create are remarkably similar to those enjoyed centuries ago!
Recipe
This classic Italian beef ragu is a comforting dish that transforms tough beef chuck into tender, succulent meat through slow cooking. The rich tomato sauce develops deep flavors as it simmers with the beef, creating the perfect coating for wide pappardelle pasta.
The beauty of this recipe lies in its simplicity and hands-off cooking method. While traditional Italian ragu requires hours of stovetop attention, this slow cooker version delivers equally impressive results with minimal effort, making it ideal for busy households or weekend meal prep.
- 2 pounds beef chuck roast, cut into large chunks
- 28 oz can crushed tomatoes
- 1 large onion, diced
- 4 cloves garlic, minced
- 1 pound pappardelle pasta
- Salt and black pepper to taste
Season beef chunks generously with salt and pepper. Place the seasoned beef, crushed tomatoes, diced onion, and minced garlic in the slow cooker. Cook on low for 8 hours or high for 6 hours until the meat is fork-tender. Remove the beef, shred it using two forks, then return it to the sauce and stir well.
Cook the pappardelle according to package directions, then toss with the hot ragu until the pasta is well coated.
For the best flavor development, avoid opening the slow cooker during cooking. If the sauce seems too thin after cooking, leave the slow cooker uncovered for the final 30 minutes to allow excess liquid to evaporate.
The ragu can be made up to 3 days ahead and stored in the refrigerator, or frozen for up to 3 months. When reheating, add a splash of pasta cooking water to achieve the desired consistency.
Cooking Steps
Begin your ragu by generously seasoning chunks of beef chuck with salt and pepper before adding them to your slow cooker with the crushed tomatoes, diced onion, and minced garlic.
Let the mixture cook on low for 8 hours until the meat is wonderfully tender and ready to be shredded with two forks – you’ll know it’s perfect when it falls apart easily!
While the sauce simmers to completion, cook your pappardelle pasta according to package directions and toss it with the rich, meaty sauce until every strand is coated.
Step 1. Season Meat Before Cooking
For perfectly tender and flavorful beef ragu, you’ll need to season your chuck roast generously with salt and black pepper before it goes into the slow cooker.
Don’t be shy with the seasoning – this large cut of meat needs plenty of salt to enhance its rich, beefy flavor throughout the long cooking process.
Pat your meat dry with paper towels first – this helps the seasonings stick better to the surface.
Sprinkle salt and freshly ground black pepper evenly over all sides of the beef chunks, pressing gently to help the seasonings adhere.
You’ll want about 1½ teaspoons of salt and 1 teaspoon of black pepper for 2 pounds of meat.
This initial seasoning step is crucial – it’s your foundation for developing those deep, complex flavors that make beef ragu so irresistible!
Step 2. Combine Ingredients in Cooker
Once you’ve seasoned your beef chunks, you’ll need to layer the ingredients in your slow cooker for the perfect ragu!
Start by placing the seasoned beef chunks at the bottom of your slow cooker – this positioning helps the meat cook evenly in its own juices.
Next, scatter your diced onions and minced garlic over the beef. These aromatic vegetables will infuse the meat with fantastic flavor as they cook down.
Pour the entire can of crushed tomatoes over everything, making sure to spread it evenly across the top.
Don’t stir the ingredients yet; letting them cook in layers helps develop a richer flavor profile.
Once everything’s in place, put the lid on your slow cooker and you’re ready to start the cooking process!
Step 3. Cook on Low Setting
Setting your slow cooker to low temperature is crucial for achieving that melt-in-your-mouth tenderness that makes beef ragu so irresistible!
Let the mixture cook undisturbed for 8 full hours, allowing plenty of time for the meat fibers to break down completely.
You’ll know your ragu is ready when the beef easily pulls apart with a fork.
Don’t rush this process – the slow, gentle heat is what transforms tough chuck roast into succulent, tender meat.
During cooking, the tomatoes and onions will release their flavors, creating a rich sauce that perfectly coats each strand of pasta.
If you’re short on time, you can cook on high for 6 hours, but the low-and-slow method delivers the best results for this classic Italian dish.
Step 4. Shred Beef With Forks
After your ragu has simmered to perfection, grab two sturdy forks and get ready to transform that tender beef into succulent, bite-sized shreds!
You’ll know the meat is ready when it easily yields to gentle pressure.
Remove the large chunks of beef from the sauce and place them on a clean cutting board.
Hold one fork steady while using the other to pull the meat apart – it should separate effortlessly into tender strands.
Continue shredding until all the beef is broken down into bite-sized pieces.
Work systematically, rotating each chunk as needed for even shredding.
Return the shredded beef to your slow cooker and stir it thoroughly into the rich tomato sauce.
The meat will continue to absorb those amazing flavors as you combine everything together!
Step 5. Cook Pasta and Combine
While your beef ragu simmers to completion, bring a large pot of salted water to a rolling boil for your pasta. You’ll need about 4-6 quarts of water and 1-2 tablespoons of salt to cook your pappardelle properly.
Add the pappardelle to the boiling water and cook until it’s perfectly al dente – tender but still firm to the bite. This usually takes 8-10 minutes, but always check your package instructions. Reserve 1 cup of the starchy pasta water before draining.
Transfer your cooked pasta to a large serving bowl and ladle the rich beef ragu over the top. Gently toss everything together until the pasta ribbons are well-coated with the savory sauce. If needed, add a splash of reserved pasta water to achieve your desired consistency!
Final Thoughts
This slow cooker beef ragu delivers restaurant-quality Italian comfort food right from your kitchen!
You’ll love how the tender, slow-cooked beef melts into the rich tomato sauce, creating an incredibly flavorful coating for the wide pappardelle noodles.
It’s the perfect dish for busy weeknights or weekend family dinners.
Don’t hesitate to make extra – this ragu tastes even better the next day as the flavors continue to develop.
You can easily freeze portions for future meals, making it a fantastic meal prep option.
For the best results, remember to cook your pasta fresh when you’re ready to serve, and save a bit of the pasta water to help the sauce coat every strand perfectly.
Your family will be asking for this comforting dish again and again!
