Slow Cooker Beef Ragu Over Pappardelle
There’s something magical about a slow cooker that transforms a humble cut of beef into something so tender it falls apart at the mere suggestion of a fork. This Slow Cooker Beef Ragu over Pappardelle has become my go-to for those days when I want the house to smell like a Sunday supper that’s been simmering for hours, but I haven’t actually lifted a finger since the morning. My husband, who’s usually picky, asked for seconds the first time I made it, and now it’s a regular request.
Recipe Overview
- Prep Time: 20 minutes
- Cook Time: 6-8 hours on low
- Total Time: 6 hours 20 minutes to 8 hours 20 minutes
- Servings: 6-8
- Difficulty: Easy
Why You’ll Love This Slow Cooker Beef Ragu over Pappardelle
- Deep, complex flavour with minimal effort: The slow cooker does all the heavy lifting, melding rich tomatoes, aromatic vegetables, and tender beef into a sauce that tastes like it’s been attended to all day, much like Juicy Beef Shish Kebabs (Grilled), this Shrimp Fried Rice (Better Than Takeout) , Sesame Ginger Chicken Stir-Fry , Sheet Pan Za’Atar Chicken With Roasted Veggies , Easy Shrimp Ceviche, or a rich Creamy Tuscan Shrimp Pasta, or these Mahi-Mahi Fish Tacos With Mango Salsa, or a bowl of Creamy Seafood Chowder, or Baked Cod With Parmesan Crust nainaskitchen.com/shrimp-fried-rice-better-than-takeout/”>Shrimp Fried Rice (Better Than Takeout) , Sesame Ginger Chicken Stir-Fry , Sheet Pan Za’Atar Chicken With Roasted Veggies , Easy Shrimp Ceviche, or a rich Creamy Tuscan Shrimp Pasta, or these Mahi-Mahi Fish Tacos With Mango Salsa, or a bowl of Creamy Seafood Chowder .nainaskitchen.com/sesame-ginger-chicken-stir-fry/”>Sesame Ginger Chicken Stir-Fry , Sheet Pan Za’Atar Chicken With Roasted Veggies , Easy Shrimp Ceviche, or a rich Creamy Tuscan Shrimp Pasta, or these Mahi-Mahi Fish Tacos With Mango Salsa, or a bowl of Creamy Seafood Chowdernainaskitchen.com/baked-cod-with-parmesan-crust/”>Baked Cod With Parmesan Crustnainaskitchen.com/shrimp-fried-rice-better-than-takeout/”>Shrimp Fried Rice (Better Than Takeout), Sesame Ginger Chicken Stir-Fry , Sheet Pan Za’Atar Chicken With Roasted Veggies , Easy Shrimp Ceviche, or a rich Creamy Tuscan Shrimp Pasta, or these Mahi-Mahi Fish Tacos With Mango Salsa, or a bowl of Creamy Seafood Chowder .nainaskitchen.com/sesame-ginger-chicken-stir-fry/”>Sesame Ginger Chicken Stir-Fry, Sheet Pan Za’Atar Chicken With Roasted Veggies , Easy Shrimp Ceviche, or a rich Creamy Tuscan Shrimp Pasta, or these Mahi-Mahi Fish Tacos With Mango Salsa, or a bowl of Creamy Seafood Chowder .nainaskitchen.com/sheet-pan-zaatar-chicken-with-roasted-veggies/”>Sheet Pan Za’Atar Chicken With Roasted Veggies, Easy Shrimp Ceviche, or a rich Creamy Tuscan Shrimp Pasta, or these Mahi-Mahi Fish Tacos With Mango Salsa, or a bowl of Creamy Seafood Chowder .nainaskitchen.com/creamy-seafood-chowder/”>Creamy Seafood Chowder .nainaskitchen.com/mahi-mahi-fish-tacos-with-mango-salsa/”>Mahi-Mahi Fish Tacos With Mango Salsa.nainaskitchen.com/creamy-tuscan-shrimp-pasta/”>Creamy Tuscan Shrimp Pasta.nainaskitchen.com/baked-lemon-herb-cod-fillets/”>Baked Lemon Herb Cod Fillets .nainaskitchen.com/slow-cooker-beef-and-vegetable-soup/”>Slow Cooker Beef And Vegetable Soup .nainaskitchen.com/beef-stuffed-zucchini-boats/”>Beef Stuffed Zucchini Boats .nainaskitchen.com/slow-cooker-beef-and-vegetable-soup/”>Slow Cooker Beef And Vegetable Soup .nainaskitchen.com/shrimp-mango-summer-salad/”>Shrimp & Mango Summer Salad .nainaskitchen.com/baked-lemon-herb-cod-fillets/”>Baked Lemon Herb Cod Fillets .nainaskitchen.com/slow-cooker-beef-and-vegetable-soup/”>Slow Cooker Beef And Vegetable Soup .nainaskitchen.com/beef-stuffed-zucchini-boats/”>Beef Stuffed Zucchini Boats or a flavorful Spicy Korean Beef Bulgogi Bowls.nainnainaskitchen.com Honey Lemon Chicken (Quick Skillet)nainaskitchen.com/easy-shrimp-ceviche/”>Easy Shrimp Ceviche .nainaskitchen.com/baked-lemon-herb-cod-fillets/”>Baked Lemon Herb Cod Fillets .nainaskitchen.com/slow-cooker-beef-and-vegetable-soup/”>Slow Cooker Beef And Vegetable Soup .nainaskitchen.com/beef-stuffed-zucchini-boats/”>Beef Stuffed Zucchini Boats .nainaskitchen.com/slow-cooker-beef-and-vegetable-soup/”>Slow Cooker Beef And Vegetable Soup .nainaskitchen.com/shrimp-mango-summer-salad/”>Shrimp & Mango Summer Salad .nainaskitchen.com/baked-lemon-herb-cod-fillets/”>Baked Lemon Herb Cod Fillets .nainaskitchen.com/slow-cooker-beef-and-vegetable-soup/”>Slow Cooker Beef And Vegetable Soup .nainaskitchen.com/beef-stuffed-zucchini-boats/”>Beef Stuffed Zucchini Boats .nainnainaskitchen.com/beef-and-sweet-potato-hash-one-pan/”>Beef And Sweet Potato Hash (One-Pan) .nainaskitchen.com/baked-lemon-herb-cod-fillets/”>Baked Lemon Herb Cod Fillets .nainaskitchen.com/slow-cooker-beef-and-vegetable-soup/”>Slow Cooker Beef And Vegetable Soup .nainaskitchen.com/beef-stuffed-zucchini-boats/”>Beef Stuffed Zucchini Boats .nainaskitchen.com/slow-cooker-beef-and-vegetable-soup/”>Slow Cooker Beef And Vegetable Soup .nainaskitchen.com/shrimp-mango-summer-salad/”>Shrimp & Mango Summer Salad.nainaskitchen.com/baked-lemon-herb-cod-fillets/”>Baked Lemon Herb Cod Fillets .nainaskitchen.com/slow-cooker-beef-and-vegetable-soup/”>Slow Cooker Beef And Vegetable Soup .nainaskitchen.com/beef-stuffed-zucchini-boats/”>Beef Stuffed Zucchini Boats.nainaskitchen.com/slow-cooker-beef-and-vegetable-soup/”>Slow Cooker Beef And Vegetable Soup.
- Uses affordable cuts of beef: Chuck or brisket break down beautifully during long, gentle cooking, giving you a luxurious result without spending a fortune.
- Perfect for meal prep or feeding a crowd: This recipe makes a generous amount, and the flavour actually improves after a day or two in the fridge, much like our Easy Tuna Noodle Casserole.nainaskitchen.com/loaded-beef-nachos/”>Loaded Beef Nachos.nainaskitchen.com/crispy-chicken-strawberry-spinach-salad/”>Crispy Chicken Strawberry Spinach Salad. Friends always ask me for this recipe after trying it at dinner parties, and it makes a great main course alongside appetizers like Chopped Antipasto Salad (Italian Style), Blt Chicken Salad With Avocado Ranch, Chicken Shawarma Fattoush Salad , Shrimp Avocado Salad With Lime Dressing , Grilled Shrimp Corn Salad With Lim, or a Mediterranean Quinoa Salad With Feta.e Vinaigrette , Spicy Garlic Butter Scallops , Sesame Ginger Tuna Poke Bowls , Air Fryer Salmon Bites With Sriracha Honey , Honey Garlic Glazed Salmon, or Ground Beef Lettuce Wraps (Asian Style).almon (20 Minutes), or a comforting bowl of Shrimp & Corn Chowder.nainaskitchen.com/honey-garlic-glazed-salmon-20-minutes/”>Honey Garlic Glazed Salmon (20 Minutes) , Mediterranean Baked Snainaskitchen.com/mediterranean-baked-salmon-with-olives-tomatoes/”>Mediterranean Baked Salmon With Olives & Tomatoes , Stuffed Chicken Breasnainaskitchen.com/stuffed-chicken-breast-with-spinach-cheese/”>Stuffed Chicken Breast With Spinach & Cheese, Baked Chicken Legs Winainaskitchen.com/baked-chicken-legs-with-garlic-paprika/”>Baked Chicken Legs With Garlic & Paprikanainaskitchen.com/crispy-air-fryer-chicken-drumsticks/”>Crispy Air Fryer Chicken Drumsticks , Spicy Thai Beef Salad, or a Taco Salad With Ground Beef & Avocado., or Chicken Souvlaki Skewers With Tzatziki, or for another flavourful main course, try Spicy Harissa Chicken Thighs (Sheet Pan).nainaskitchen.com/chicken-shawarma-fattoush-salad/”>Chicken Shawarma Fattoush Salad, Shrimp Avocado Salad With Lime Dressing , Grilled Shrimp Corn Salad With Lime Vinaigrette , Spicy Garlic Butter Scallops , Sesame Ginger Tuna Poke Bowls , Air Fryer Salmon Bites With Sriracha Honey , Spicy Thai Beef Salad (Yum Nua) , Shrimp Tacos With Avnainaskitchen.com/shrimp-tacos-with-avocado-cream/”>Shrimp Tacos With Avocado Cream , or Crispy Baked Fishnainaskitchen.com/crispy-baked-fish-tacos-with-lime-slaw/”>Crispy Baked Fish Tacos With Lime Slaw.nainaskitchen.com/spicy-thai-beef-salad-yum-nua/”>Spicy Thai Beef Salad (Yum Nua), or Italian Pasta Salad With Salami & Olives .nainaskitchen.com/air-fryer-salmon-bites-with-sriracha-honey/”>Air Fryer Salmon Bites With Sriracha Honey, or Italian Pasta Salad With Salami & Olives .nainaskitchen.com/crispy-buttermilk-fried-chicken-strips/”>Crispy Buttermilk Fried Chicken Strips , or Italian Pasta Salad With Salami & Olives .nainaskitchen.com/italian-pasta-salad-with-salami-olives/”>Italian Pasta Salad With Salami & Olives.nainaskitchen.com/sesame-ginger-tuna-poke-bowls/”>Sesame Ginger Tuna Poke Bowls, or Crispy Beef Spring Rolls.nainaskitchen.com/grilled-shrimp-corn-salad-with-lime-vinaigrette/” >Grilled Shrimp Corn Salad Witnainaskitchen.com/spicy-garlic-butter-scallops/”>Spicy Garlic Butter Scallops, or Crispy Beef Spring Rolls.nainaskitchen.com/grilled-shrimp-corn-salad-with-lime-vinaigrette/”>Grilled Shrimp Corn Salad With Lime Vinaigrette, or Crispy Beef Spring Rolls.nainaskitchen.com/shrimp-avocado-salad-with-lime-dressing/”>Shrimp Avocado Salad With Lime Dressing, or Crispy Beef Spring Rolls.nainaskitchen.com/blt-chicken-salad-with-avocado-ranch/”>Blt Chicken Salad With Avocado Ranch, or Crispy Beef Spring Rolls.nainaskitchen.com/chopped-antipasto-salad-italian-style/”>Chopped Antipasto Salad (Italian Style).nainaskitchen.com/crispy-beef-spring-rolls/”>Crispy Beef Spring Rolls.
- Naturally gluten-free (skip the pasta): Serve the ragu over creamy polenta, mashed potatoes, or roasted vegetables for a gluten-free option that’s just as satisfying.
- Completely alcohol-free but still rich: We use a combination of beef stock and a splash of balsamic vinegar to build that deep, savoury depth that wine usually provides, so everyone can enjoy it.
Ingredients You’ll Need
- 1.5 kg beef chuck or brisket, cut into 5-7 cm chunks
- 2 tablespoons olive oil
- 2 large onions, finely diced
- 4 cloves garlic, minced
- 3 large carrots, peeled and finely diced
- 3 celery stalks, finely diced
- 2 x 400g tins chopped tomatoes
- 2 tablespoons tomato purée
- 500 ml beef stock (low sodium)
- 2 tablespoons balsamic vinegar
- 2 teaspoons dried oregano
- 2 bay leaves
- 1 teaspoon salt, plus more to taste
- ½ teaspoon black pepper
- 500g dried pappardelle pasta
- Freshly grated Parmesan cheese, for serving
- Small handful fresh parsley or basil, chopped, for garnish
Tip: For the best texture, don’t skip browning the beef. That initial sear creates a deep, caramelised crust that adds layers of savoury flavour to the final ragu. If your slow cooker has a sear function, you can do it right in the pot to save on washing up.
How to Make Slow Cooker Beef Ragu over Pappardelle
- Brown the beef: Pat the beef chunks dry with kitchen paper—this is crucial for a good sear. Heat the olive oil in a large frying pan or in your slow cooker (if it has a sear function) over medium-high heat. When the oil shimmers and a piece of beef sizzles immediately when added, work in batches to brown the meat on all sides. You’ll know each piece is ready when it’s a deep, mahogany brown with a crusty exterior—this takes about 3-4 minutes per side. The smell at this stage is incredible, like a proper roast starting to form. Transfer the browned beef to a plate.
- Sauté the aromatics: In the same pan, reduce the heat to medium. Add the diced onions, carrots, and celery. Scrape up any browned bits from the bottom of the pan as the vegetables soften. Cook for 7-8 minutes, stirring occasionally, until the onions turn translucent and the carrots begin to soften. You’ll notice the vegetables become fragrant and start to release their moisture, turning a slightly deeper colour. Add the minced garlic and cook for another minute until it smells fragrant and toasted—be careful not to let it burn.
- Build the sauce base: Stir in the tomato purée and cook for 2 minutes. It will darken from a bright red to a deeper brick red, and the smell will become more concentrated and sweet. Pour in the balsamic vinegar and let it bubble for 30 seconds, scraping the bottom of the pan to lift all those delicious caramelised bits. This step gives the ragu its characteristic depth without using any alcohol.
- Combine in the slow cooker: Transfer the sautéed vegetables to your slow cooker. Add the browned beef, tinned tomatoes, beef stock, dried oregano, and bay leaves. Sprinkle over the salt and black pepper. Give everything a good stir—the colour should be a rich, rusty red, and you’ll see the beef chunks nestled among the vegetables and liquid.
- Slow cook to perfection: Cover the slow cooker and cook on LOW for 6-8 hours, or on HIGH for 4-5 hours. You’ll know it’s done when the beef is so tender that it falls apart with a gentle push of a fork. The sauce should have thickened slightly and will have a deep, glossy appearance. The aroma filling your kitchen by this point will be absolutely intoxicating—rich, savoury, and slightly sweet from the carrots and balsamic.
- Shred the beef and finish the sauce: Using two forks, shred the beef directly in the slow cooker. It should pull apart with very little resistance, creating beautiful, tender strands. Remove the bay leaves. Taste the ragu and adjust the seasoning with more salt and pepper if needed. If the sauce seems too thin, remove the lid and cook on HIGH for an additional 15-20 minutes to let it reduce. The final texture should be thick enough to coat the back of a spoon, but still loose enough to cling to the pasta.
- Cook the pappardelle: About 15 minutes before you’re ready to serve, bring a large pot of salted water to a rolling boil. Add the pappardelle and cook according to package directions until al dente—the wide ribbons should be tender but still have a slight bite in the centre. Reserve about a cup of the starchy pasta water before draining. This water is liquid gold for loosening the sauce.
- Combine and serve: Add the drained pappardelle directly to the slow cooker with the ragu, or place the pasta in a large serving bowl and ladle the ragu over the top. Toss gently to coat every ribbon of pasta. If the sauce is too thick, add a splash of the reserved pasta water until it reaches your desired consistency. Serve immediately, topped with a generous grating of fresh Parmesan and a sprinkle of chopped parsley or basil.
Tips From My Kitchen
- Don’t skip browning the beef: This is the single most important step for developing deep flavour. The Maillard reaction that occurs when the meat hits the hot pan creates hundreds of flavour compounds that no amount of slow cooking can replicate. If you’re short on time, you can skip it, but the ragu will be noticeably less rich and complex. I promise, the extra 10 minutes is worth it.
- Cut your vegetables uniformly: When dicing the onions, carrots, and celery, aim for pieces that are all roughly the same size—about ½ cm dice. This ensures they cook evenly and break down at the same rate during the long simmer. Uneven pieces will result in some vegetables becoming mushy while others remain too firm, which affects the final texture of the sauce.
- Use low-sodium beef stock: Many store-bought stocks are heavily salted, and because the ragu reduces during cooking, the salt concentration can become overwhelming. Using a low-sodium option gives you control over the final seasoning. You can always add more salt at the end, but you can’t take it out.
- Reserve that pasta water: The starchy water left over from cooking the pappardelle is a secret weapon. It helps the sauce cling to the wide ribbons of pasta and loosens the ragu without thinning it out with plain water. The starch also helps emulsify the sauce, giving it a silky, luxurious mouthfeel. Always save at least a cup before draining.
- Let the ragu rest before serving: If you have the time, let the shredded ragu sit in the slow cooker on the ‘warm’ setting for 15-20 minutes before adding the pasta. This allows the flavours to meld even further and gives the sauce a chance to thicken slightly. The texture will be more cohesive, and every bite will taste like it’s been simmering all day.
- Make it ahead for even better flavour: Like most braised dishes, this ragu tastes even better the next day. The flavours continue to develop and deepen as it sits in the fridge. Make the ragu a day ahead, let it cool completely, then refrigerate. Reheat gently on the stovetop or in the slow cooker before tossing with freshly cooked pasta. This is my favourite trick for stress-free entertaining.
Equipment You’ll Need
- Slow cooker (5-6 quart)
- Sharp knife and cutting board
- Large frying pan or skillet
- Measuring cups and spoons
- Large pot for cooking pasta
- Colander
- Two forks for shredding beef
What to Serve With Slow Cooker Beef Ragu over Pappardelle
This ragu is hearty enough to be a meal on its own, but it pairs beautifully with a few simple sides to round out the plate. I love serving it with a crisp green salad dressed with a sharp lemon vinaigrette to cut through the richness. For something warm, garlic bread or crusty sourdough is perfect for sopping up every last bit of sauce from the bowl. If you’re looking for other meal ideas that deliver on flavour, you might enjoy browsing our Dinner collection for more inspiration.
- Crisp green salad with lemon vinaigrette
- Garlic bread or crusty sourdough
- Roasted seasonal vegetables like asparagus or broccoli
- A light starter like Grilled Lemon Herb Swordfish Steaks for a surf-and-turf twist
Frequently Asked Questions
Can I use a different cut of beef?
Absolutely. While beef chuck is my top choice for its marbling and how it breaks down into tender shreds, brisket or even beef short ribs work wonderfully. The key is to choose a cut with good fat content and connective tissue—lean cuts like sirloin or round will become tough and dry rather than tender during the long cooking time. If you’re using a leaner cut, consider adding a tablespoon of olive oil or butter to the sauce for extra richness.
Can I make this recipe in a Dutch oven instead of a slow cooker?
Yes, and it’s a fantastic option if you prefer a more hands-on approach. After browning the beef and sautéing the vegetables, simply add all the remaining ingredients to a heavy-bottomed Dutch oven. Bring it to a gentle simmer on the stovetop, then cover and transfer to an oven preheated to 160°C (320°F). Cook for 2½ to 3 hours, or until the beef is fork-tender. You’ll get the same deep flavour, and the sauce may reduce slightly more, becoming even more concentrated.
How do I store and reheat leftovers?
Store the ragu and pasta separately for the best results. The ragu keeps well in an airtight container in the refrigerator for up to 4 days, or in the freezer for up to 3 months. To reheat, gently warm the ragu in a saucepan over medium-low heat, adding a splash of beef stock or water if it has thickened too much. Cook fresh pasta (or reheat leftover pasta in a pan of boiling water for 30 seconds) and combine just before serving. This prevents the pasta from becoming mushy.
Can I add other vegetables to the ragu?
Certainly. This ragu is very accommodating to extra vegetables. Diced mushrooms add an earthy, savoury note that complements the beef beautifully. A chopped red or yellow bell pepper stirred in with the other vegetables brings a subtle sweetness. For a bit of heat, a finely chopped red chilli or a pinch of chilli flakes added at the beginning will infuse the sauce with a gentle warmth. Just keep the total volume of vegetables similar to what’s listed so the sauce doesn’t become too watery.
What can I use instead of pappardelle?
While pappardelle’s wide ribbons are perfect for catching this chunky, meaty sauce, other pasta shapes work well too. Tagliatelle, fettuccine, or even rigatoni and pappardelle’s cousin, mafaldine, are excellent choices. For a low-carb or gluten-free option, serve the ragu over creamy polenta, mashed potatoes, or roasted spaghetti squash. The ragu is also wonderful spooned over a bed of steamed greens like spinach or kale for a lighter meal. If you’re after more weeknight inspiration, you might like this Ground Beef And Zucchini Skillet Low Carb for another satisfying option.
Slow Cooker Beef Ragu over Pappardelle
A rich, slow-cooked beef ragu served over wide pappardelle pasta, with tender shredded beef and a deeply flavorful tomato-based sauce.
Ingredients
Method
- Brown the beef: Pat the beef chunks dry with kitchen paper—this is crucial for a good sear. Heat the olive oil in a large frying pan or in your slow cooker (if it has a sear function) over medium-high heat. When the oil shimmers and a piece of beef sizzles immediately when added, work in batches to brown the meat on all sides. You’ll know each piece is ready when it’s a deep, mahogany brown with a crusty exterior—this takes about 3-4 minutes per side. The smell at this stage is incredible, like a proper roast starting to form. Transfer the browned beef to a plate.
- Sauté the aromatics: In the same pan, reduce the heat to medium. Add the diced onions, carrots, and celery. Scrape up any browned bits from the bottom of the pan as the vegetables soften. Cook for 7-8 minutes, stirring occasionally, until the onions turn translucent and the carrots begin to soften. You’ll notice the vegetables become fragrant and start to release their moisture, turning a slightly deeper colour. Add the minced garlic and cook for another minute until it smells fragrant and toasted—be careful not to let it burn.
- Build the sauce base: Stir in the tomato purée and cook for 2 minutes. It will darken from a bright red to a deeper brick red, and the smell will become more concentrated and sweet. Pour in the balsamic vinegar and let it bubble for 30 seconds, scraping the bottom of the pan to lift all those delicious caramelised bits. This step gives the ragu its characteristic depth without using any alcohol.
- Combine in the slow cooker: Transfer the sautéed vegetables to your slow cooker. Add the browned beef, tinned tomatoes, beef stock, dried oregano, and bay leaves. Sprinkle over the salt and black pepper. Give everything a good stir—the colour should be a rich, rusty red, and you’ll see the beef chunks nestled among the vegetables and liquid.
- Slow cook to perfection: Cover the slow cooker and cook on LOW for 6-8 hours, or on HIGH for 4-5 hours. You’ll know it’s done when the beef is so tender that it falls apart with a gentle push of a fork. The sauce should have thickened slightly and will have a deep, glossy appearance. The aroma filling your kitchen by this point will be absolutely intoxicating—rich, savoury, and slightly sweet from the carrots and balsamic.
- Shred the beef and finish the sauce: Using two forks, shred the beef directly in the slow cooker. It should pull apart with very little resistance, creating beautiful, tender strands. Remove the bay leaves. Taste the ragu and adjust the seasoning with more salt and pepper if needed. If the sauce seems too thin, remove the lid and cook on HIGH for an additional 15-20 minutes to let it reduce. The final texture should be thick enough to coat the back of a spoon, but still loose enough to cling to the pasta.
- Cook the pappardelle: About 15 minutes before you’re ready to serve, bring a large pot of salted water to a rolling boil. Add the pappardelle and cook according to package directions until al dente—the wide ribbons should be tender but still have a slight bite in the centre. Reserve about a cup of the starchy pasta water before draining. This water is liquid gold for loosening the sauce.
- Combine and serve: Add the drained pappardelle directly to the slow cooker with the ragu, or place the pasta in a large serving bowl and ladle the ragu over the top. Toss gently to coat every ribbon of pasta. If the sauce is too thick, add a splash of the reserved pasta water until it reaches your desired consistency. Serve immediately, topped with a generous grating of fresh Parmesan and a sprinkle of chopped parsley or basil.
Notes
For best results, brown the beef thoroughly and do not skip the step of sautéing the tomato paste. Reserve pasta water to adjust sauce consistency.
I hope this Slow Cooker Beef Ragu over Pappardelle becomes a staple in your kitchen the way it has in mine. There’s something so satisfying about coming home to a meal that’s already prepared, filling the house with that incredible aroma. I’d love to hear how it turns out for you—drop a comment below and let me know if you made any tweaks or how your family enjoyed it. Happy cooking!
