Beef Ragu is the Italian version of a savory pulled beef stew. With all those delicious flavors from the Italian kitchen: tomatoes, wine, thyme, and bay leaf transformed into a classic Italian tomato sauce with deep flavors. Served with creamy Pappardelle, it becomes the ultimate comfort food. And to make this Italian stew with pasta really easy, it is made in the slow cooker. You will love that!
Beef Ragu Slow Cooker Recipe with Pasta
Ragu comes from the Italian kitchen, and if you order it, you get a tomato sauce filled with meat. It is one of the tastiest meat with sauce recipes from this kitchen. And that is usually served with pasta.
The delicious taste of the homemade tomato sauce, mixed with the tender meat and Italian seasoning, gives a very rich sauce. So full of pure flavors and therefore so tasty.
I serve it like many Italian recipes with Pappardelle because the sauce with the meat covers the pasta, and that might make it even tastier!
Also, because Pappardelle is a somewhat broader pasta, its coating is a bit thicker, which is undoubtedly recommended with this meat sauce. And I'm sure you're going to love this combination too!
What do you need for Italian Crockpot Beef Ragu?
To prepare this beef ragu recipe, you need the following ingredients. You can find the correct amounts in the recipe card at the bottom of the blog:
- Beef - Beef chuck roast is used in this recipe. But you can also use a round roast (top or bottom) or tri-tip roast for this Italian beef stew. This meat needs a lot of stewing time, so it has time to absorb all the flavors well and, at the same time, become wonderfully tender.
- Oil - Use olive oil, just like the Italians would.
- Onion and garlic - To give the sauce a bit more flavor.
- Carrots - This gives a bit of a bite; add some sweetness and veggies to this crock pot recipe.
- Celery - Has an earthy flavor, delicious to combine with all the other flavors in the sauce.
- Tomato paste - For a more intense tomato flavor. Bake the tomato paste before you add it to the slow cooker. That way, it will taste sweeter and not sour.
- Red wine - Use a full-flavor red wine such as Sauvignon or Merlot. The alcohol evaporates by cooking the sauce. If you don't want to use wine, replace it with 1 cup (250 ml) beef stock.
- Tomato cubes - Makes this a red tomato sauce. Because this recipe stews for a long time, it will break apart and makes this sauce.
- Stock Cubes - Use beef stock cubes to add extra flavor to the sauce and beef.
- Thyme - use dried thyme to flavor the sauce.
- Bay leaves - To add even more flavor. Discard them before serving.
How to prepare Crockpot Beef Ragout?
You can find a printable recipe with a step-by-step description at the bottom of this blog.
- Season the meat with salt and pepper. Fry it quickly in a frying pan until golden brown on all sides. Place the beef in the slow cooker.
- Then add the onion, carrot, celery, and tomato paste to the pan and stir-fry for 2 minutes. Add the garlic and fry for 30 seconds. Empty the skillet into the slow cooker.
- Pour some wine into the frying pan and, while heating slightly, scrape up the bits. Pour that into the crockpot too.
- Add the tomato cubes, and remaining wine into the slow cooker.
- Put the stock cubes and thyme in the pot. Stir everything well and place the bay leaves on top.
- Put the lid on the pan and let it cook on low for 6 to 8 hours. Remove the bay leaves from the pan and pull the meat apart with two forks.
Fifteen minutes before you eat, prepare the Pappardelle according to the instructions on the package.
When serving, spoon the Pappardelle and the Beef Ragu onto the plate and mix well so that all the pasta ribbons are covered with the delicious sauce. Sprinkle with Parmesan, and serve!
- Slow cooker setting and time - Set the slow cooker to low and let the meat cook for 6 to 8 hours. If you set the slow cooker to high, it will be ready in 4 - 6 hours.
- Pasta - Beef ragu is delicious with Pappardelle because it is a bit wider, and the sauce sticks well around it. But spaghetti, penne, and tagliatelle are also tasty.
- On the stove - If you don't have a slow cooker, use a frying pan or large skillet. Sear for the meat and then the vegetables. Return the beef to the pan and add the rest of the ingredients and two cups of water (extra). Bring to a boil and lower the heat. Put the lid on the pan and let it simmer for 2 to 3 hours. Then, pluck the meat apart, return it to the pan and simmer for another 30 minutes (the sauce will thicken now).
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Beef Ragu Slow Cooker Recipe with Pasta
Slow Cooker Beef Ragù
- 1 tablespoon olive oil
- 2 pounds chuck roast cut into 1 x 1-inch cubes (2 x 2 cm)
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
- 2 tablespoons olive oil
- 1 onion finely chopped
- 2 cups carrots chopped
- 2 stalks celery finely diced
- ¼ cup tomato paste
- 3 cloves garlic squeezed
- 1 cup red wine Merlot, Cabernet Sauvignon
- 28 ounce diced tomatoes
- 2 stock cubes
- 1 teaspoon dried thyme dried
- 3 bay leaves
- 1 ¼ pound pappardelle pasta
- 2 oz. Parmesan cheese grated
Ingredients you need per step are listed below the step in Italic
Beef Ragù from the slow cooker
- Heat the oil in the frying pan.1 tablespoon olive oil
- Season the meat with salt and pepper and brown quickly on the outside on medium-high heat. Place the beef in the slow cooker.2 pounds chuck roast, 1 teaspoon salt, ¼ teaspoon ground black pepper
- Heat oil in the pan again (no need to clean in between).2 tablespoons olive oil
- Add the onion, carrot, celery, and tomato paste and stir fry for 2 minutes.1 onion, 2 cups carrots, 2 stalks celery, ¼ cup tomato paste
- Then add the garlic and cook for 30 seconds.3 cloves garlic
- Place the contents of the pan in the slow cooker.
- Pour the wine into the frying pan and heat briefly over low heat, loosening the browned bits in the pan with a wooden spatula. Pour the wine into the slow cooker.1 cup red wine
- Add the diced tomatoes, stock cubes, and thyme. Stir everything well.28 ounce diced tomatoes, 2 stock cubes, 1 teaspoon dried thyme
- Place the bay leaves on top and turn the slow cooker low for 8 hours.3 bay leaves
- Remove the bay leaves.
- Pull the meat apart with two forks, so. You get shredded beef. Stir well again. The ragu sauce will now thicken.
- About fifteen minutes in advance, add the Pappardelle to a large pot of salted boiling water and cook it al dente (as described on the package). Drain.1 ¼ pound pappardelle pasta
- Serve with the meat ragu and Parmesan cheese.2 oz. Parmesan cheese
- TIP: You can also mix the ragù with the Pappardelle after draining. This way, the sauce sticks nicely around it when serving.
- Refrigerator - Store the ragu in an airtight container in the fridge for up to 3 days.
- Freezer - Pack the beef ragu (with Pappardelle) in a freezer box or bag. This keeps it good in the freezer for up to 2 months.
- Reheating - Heat over low heat while continuing to stir until warm.