Beef/ Fall/ Main Dishes & Entrées/ Noodles & Pasta/ Winter

Slow Cooked Beef Ragu with Pappardelle

Slow Cooked Beef Ragu with Pappardelle in grey speckled bowl

Share this Blog Post with Family & Friends!

Slow Cooked Beef Ragu with Pappardelle is hands down one of the best comforting and flavourful pasta recipes! Chunks of beef are braised then simmered for hours on stovetop or in the slow-cooker with garlic, onion, tomatoes, veggies, spices and herbs then served with pappardelle pasta and parmigiano-reggiano cheese!

Slow Cooked Beef Ragu with Pappardelle in Dutch Oven Pot

Slow Cooked Beef Ragu with Pappardelle

This robust and tender, fall-apart tomato beef sauce is everything your dinner menu needs! Ragu with Pappardelle is one of my favourite ways to enjoy pasta. It’s a beautiful combination of beef, pasta and tomato sauce that’s slow-cooked on the stove-top or slow cooker until perfect!

Here are some other reasons why I love this Slow Cooked Beef Ragu with Pappardelle recipe:

  • Beef is slowed cooked which allows for it to soak up all the rich flavors and easily falls apart
  • Perfect easy.meal on the weekend with enough leftovers for the week ahead
  • Leftover sauce can be used in sandwiches as an easy way to switch up the recipe

What is Ragu?

Ragu is a meat-based sauce, often made with beef, pork, veal, lamb or a combination and typically served with pasta. The meat is then slow cooked on low heat in a tomato or wine-based mixture over an extended period of time.

Best Pasta to Serve with Ragu

Unlike other pasta sauces, Ragu is a more rich and hearty sauce – thick with chunks of beef. More common pasta types, like spaghetti, fettuccine, linguine, penne etc. may not hold up well against the sauce, as such I recommend using Pappardelle pasta.

What is Pappardelle?

Pappardelle is a large, very broad, flat egg pasta and is typically served with meaty sauces. For this recipe, it works as an exceptional choice as the shredded beef easily clings to the wide strands.

Slow Cooked Beef Ragu with Pappardelle in two bowls

What Do You Need to Make Beef Ragu with Pappardelle

  • Olive Oil
  • Chuck Beef or other slow cooking beef cut of your choice, cut into large pieces
  • Cloves Garlic
  • Onion
  • Celery
  • Carrots
  • Beef Broth
  • Crushed Tomatoes, canned
  • Tomato Paste
  • Water
  • Italian Herb Blend or combination of equal parts thyme, basil and oregano
  • Bay Leaves
  • Granulated White Sugar
  • Salt & Black Pepper
  • Pappardelle Pasta cooked
  • Parmigiano-Reggiano Cheese, optional

How to Make Slow Cooked Beef Ragu with Pappardelle

Step 1: Brown Beef – pat dry beef and generously sprinkle with salt and pepper. In a large Dutch oven or heavy bottom pot, heat 2 tbsp olive oil over high heat. Add beef and sear each side until very browned, then remove from heat and transfer to a plate; work in batches if needed.

Step 2: Add Aromatics and Veggies – turn heat down to medium and add remaining tbsp of olive oil. Add garlic and sauté for about a minute, then add onion and continue sautéing for another minute. Then, deglaze the pot by adding ½ cup beef broth and simmer for about one minute (scraping with a wooden spoon to loosen any browned bits that might be stuck on). Add carrots and celery and sauté for around 3-5 minutes.

Step 3: Add Remaining Ingredients – canned crushed tomatoes, remaining beef broth, water, Italian herb blend, bay leaves, granulated white sugar, salt, black pepper and bring to a slight simmer. Return beef and juices to the pot, then cover and lower heat to low and let cook slowly for 3 hours or until beef tender to shred.

Step 4: Shred Beef & Serve – when beef tender, remove from pot and shred using two forks. Then, return shredded beef to the pot and stir in. Add in cooked Pappardelle pasta and toss to coat in sauce. Serve with fresh parmigiano-reggiano cheese and enjoy!

Watch How to Make Slow Cooked Beef Ragu with Pappardelle

How to Serve Beef Ragu

Ragu with Pappardelle is a true one pot meal once you add the pasta. However, feel free to serve beef ragu with the following side dishes:

  • Zucchini Noodles (zoodles)
  • Spaghetti Squash
  • Creamy Polenta
  • Rice

Slow Cooked Beef Ragu with Pappardelle Recipe Tips

  1. If too Much Liquid Evaporates – at step three, you may need to add a splash of water or broth if too much evaporates or if your beef is taking longer to cook.
  2. Taste Test – taste test and adjust the seasoning to your taste with salt and pepper, and Italian herb blend.
  3. Add Sugar to Adjust Acidity – sugar cuts the acidity of the tomatoes and creates an overall more balanced sauce; add sugar to adjust taste to your liking.

Using a Slow-Cooker for Beef Ragu with Pappardelle?

If using a slow cooker for this recipe, follow all steps outlined but OMIT water and REDUCE beef broth to 1/2 cup. Slow cook on LOW for 7-8 hours, or HIGH for 4-5 hours. Time will vary depending on appliance and cut of beef used. The beef is ready if it falls apart easily when pulled apart with two forks.

Beef Ragu in dutch oven pot

Other Delicious One Pot Pasta Recipes To Try

Creamy Sun Dried Tomato & Spinach Seafood Pasta & One Pot Creamy Cajun Shrimp Pasta with Sausage

I’d greatly appreciate if you left a star ★ rating (located beneath the recipe card below), as well as leave a comment if you found this blog post helpful! 

Also, don’t forget to keep up with me on FacebookTwitterInstagram, and Pinterest!

Slow Cooked Beef Ragu with Pappardelle in grey speckled bowl

Slow Cooked Beef Ragu with Pappardelle

Slow Cooked Beef Ragu with Pappardelle is hands down one of the best comforting and flavourful pasta recipes! Chunks of beef are braised then simmered for hours on stovetop or in the slow-cooker with garlic, onion, tomatoes, veggies, spices and herbs then served with pappardelle pasta and parmigiano-reggiano cheese!
5 from 2 votes
Prep Time 20 mins
Cook Time 3 hrs
Total Time 3 hrs 20 mins
Course Beef, Fall, Italian, Main Dishes & Entrees, Noodles & Pasta, Slow Cooker, Winter
Cuisine Italian
Servings 5 servings

Equipment

  • Enameled Dutch Oven, 6 Qt
  • Slow Cooker (Optional)

Ingredients
  

  • 3 tbsp Olive Oil divided
  • 2 pounds Chuck Beef or other slow cooking beef cut of your choice, cut into large pieces
  • Salt & Pepper
  • 5 Cloves Garlic minced
  • 1 Onion small, finely diced
  • 1 cup Celery finely diced
  • 1 cup Carrots finely diced
  • 1 ½ cup Beef Broth divided
  • 3 ½ cup Crushed Tomatoes canned
  • 2 tbsp Tomato Paste
  • 1 cup Water
  • 1 tbsp Italian Herb Blend or combination of equal parts thyme, basil and oregano
  • 2 Bay Leaves
  • 2 tsp Granulated White Sugar more or less to taste
  • 2 tsp Salt more or less to taste
  • 2 tsp Black Pepper more or less to taste
  • 500 g Pappardelle Pasta cooked
  • Parmigiano-Reggiano Cheese freshly grated as desired

Instructions
 

  • Pat dry beef and generously sprinkle with salt and pepper. In a large Dutch oven or heavy bottom pot, heat 2 tbsp olive oil over high heat. Add beef and sear each side until very browned, then remove from heat and transfer to a plate; work in batches if needed.
  • Turn heat down to medium and add remaining tbsp of olive oil. Add garlic and sauté for about a minute, then add onion and continue sautéing for another minute. Then, deglaze the pot by adding ½ cup beef broth and simmer for about one minute (scraping with a wooden spoon to loosen any browned bits that might be stuck on). Add carrots and celery and sauté for around 3-5 minutes.
  • Add remaining ingredients to the pot: canned crushed tomatoes, remaining beef broth, water, Italian herb blend, bay leaves, granulated white sugar, salt, black pepper and bring to a slight simmer. Return beef and juices to the pot, then cover and lower heat to low and let cook slowly for 3 hours or until beef tender to shred.
  • When beef tender, remove from pot and shred using two forks. Then, return shredded beef to the pot and stir in. Add in cooked Pappardelle pasta and toss to coat in sauce. Serve with fresh parmigiano-reggiano cheese and enjoy!

Notes

If Using a Slow Cooker – follow all steps outlined but OMIT water and REDUCE beef broth to 1/2 cup. Slow cook on LOW for 7-8 hours, or HIGH for 4-5 hours.
If too Much Liquid Evaporates – at step three, you may need to add a splash of water or broth if too much evaporates or if your beef is taking longer to cook.
Taste Test – taste test and adjust the seasoning to your taste with salt and pepper, and Italian herb blend.
Add Sugar to Adjust Acidity – sugar cuts the acidity of the tomatoes and creates an overall more balanced sauce; add sugar to adjust taste to your liking.
See detailed notes above for additional tips.
Keyword beef ragu, beef ragu with pappardelle, beef recipes, braised beef, pappardelle, pasta recipes, ragu, ragu sauce, slow cooked shredded ragu, slow cooker, slow cooker recipes
DID YOU MAKE THIS RECIPE?If you enjoyed this recipe, please consider leaving a ⭐️⭐️⭐️⭐️⭐️ rating and a comment below I always love hearing from you! You can also tag @theseasoned.skillet and use #theseasonedskillet on Instagram!
Slow Cooked Beef Ragu with Pappardelle in enameled dutch pot

DID YOU MAKE THIS RECIPE? 

Leave a comment below and a star rating above, or tag @theseasoned.skillet on Instagram and use hashtag #theseasonedskillet!

ARE YOU STILL HUNGRY? 

Subscribe to my newsletter and follow along on FacebookTwitterInstagram, and Pinterest for more great recipes and all the latest updates!

No Comments

Leave a Comment

Recipe Rating




You Might Also Like

Ramen Noodle Stir Fry (Beef & Broccoli) Cajun Butter Steak Bites Brown Butter Toffee Chocolate Chip Cookies Creamy Tomato Pesto Shrimp Pasta Cajun Garlic Butter Lobster Tails