Shredded Beef Ragu in the Slow Cooker with Pappardelle

The Ultimate Comfort Food Meal

Fall and winter are our favorite times of year to cook.  It seems that way for a lot of people.  There is something about life slowing down, the darkness before dinner even begins that tell our bodies it is time to relax and enjoy the pure comfort food that comes with this time of year.  Growing up in Northern Michigan, I learned to embrace the winter and instead of wishing it away focus on activities the whole family loves.  That is why I want to bring to you this slow cooker shredded beef ragu with pappardelle pasta.  The heartiness of this dish, but ease of creating it by slow cooking is my kind of meal.  Don’t even get me started on the aroma that fills the house.  So read on and recreate this recipe in the comfort of your home for a meal the whole family will love.

Preparing the Slow Cooked Meat

With grocery prices soaring these days the bonus of this recipe is that is uses a beef chuck roast, which is one of the cheaper cuts of beef. It is a tougher cut of beef, but the way that it is cooked in this recipe makes it a tender beef.  The best tip I have for the sauce is to blend your spices together first and let it rest on the meat until the meat comes to room temperature. If you noticed in this recipe we use Kosher salt and the reason for that is it’s larger flake draws more moisture from the meat.  If you change anything on the recipe, don’t skip this step.

The turmeric and paprika give it a little bit of kick while the garlic powder and onion powder balance out the flavor.  Letting the meat come to temperature with the seasonings on it ensure your dish is flavor down to every last bite.

Creating the Rich Sauce

Letting the dish slow cook for 4 hours let’s the sauce break down and is what really gives it the flavor of a hearty meal . Using San Marzano crushed tomatoes gives the dish a less acidic flavor.  San Marzano tomatoes are grown in the Sarnese-Nocerino District, which due to their soil gives them a less acidic flavor with less seeds and a lower water content. The tomato paste added to the crushed tomatoes allows for the sauce to thicken without taking away from the rich tomato flavor.

For the purposes of this recipe as we are heading into the cold months I am using dried herbs, however you can use fresh herbs.  Just be sure to adjust the measurements.  1 tsp. of dried thyme is equal to 1 TBSP. of fresh thyme.  This conversion is the same for dried oregano to fresh oregano. The carrots naturally sweeten the sauce and the bay leaves remove the acidic flavor.  This creates the perfectly balanced sauce.

Serving the Shredded Beef Ragu

If you have been following us for a while, you know how much we like using an emersion blender.  If you don’t have one, you can find it on our affiliate link to our amazon account here. Before you serve the sauce, you will remove the bay leaf and use the immersion blender for a few pulses.  After you do that, using a large wooden spoon give the sauce a good stir. My personal favorite  way to eat the beef ragu is over pappardelle pasta, but any thick noodles will do including our homemade noodles linked here.

Beef Ragu Pappardelle Recipe

Ingredients:

2 TBSP. olive oil

1 onion chopped

2 lb. beef chuck roast

​1 TBSP. Kosher salt

1/2 tsp. turmeric

1/2 tsp. paprika

1 tsp. onion powder

1 tsp. garlic powder

​3 carrots peeled and chopped

2 celery peeled and chopped

1 zucchini chopped

28 oz. crushed san marzano tomatoes

​15 oz. tomato sauce

6 oz. tomato paste

​2 cloves pressed garlic

16 oz. beef broth or beef stock

​2 TBSP. Worcestershire sauce

1 bay leaf

First thing you will do is prepare the meat.  Cut the roast into 3 chunks.  Mix the kosher salt, turmeric, paprika, onion powder and garlic powder together in a small dish.  Then, Sprinkle onto the meat on all sides and get it well coated.  Let the meat come to room temperature.  Finally, drizzle the olive oil into the slow cooker set on high.  Place the beef chunks onto the bottom of the pot and add in your vegetables- onions, carrots and zucchini. Sprinkle the thyme and oregano on top.  Pour the crushed tomatoes, tomato sauce and tomato paste on top. Add in the pressed garlic and stir. Add in the , beef broth, Worcestershire and finally the bay leaf. Place the lid on the slow cooker and let cook on high for 4 hours.

To serve, remove the lid and take out the bay leaf.  Blend with a few pulses of the immersion blender and then give it a big stir.  Serve over your favorite base such as pappardelle pasta or mashed potatoes.  I love to serve freshly grated parmesan cheese over the top.

Alternative ways to Make the Dish

If you don’t have a slow cooker, you can easily make this in a Dutch oven.  Just be sure to use an enameled one so you don’t end up with an acidic taste.  Follow the recipe like above, but place the temperature over medium heat.  Let the dish get to a rolling boil and reduce to low and let simmer 2 hours checking on the ragu occasionally. You can finish off the exact same way as above.

Slow Cooker Beef Ragu- A Dish the Entire Family Will Love

If you are looking for a great recipe that is easy to make, this beef ragu sauce is the perfect addition to your pasta night.  Shredded Beef Ragu is the perfect meal that brings comfort, satisfaction, and a burst of flavors to the dining table. This slow-cooked Italian food showcases the versatility of beef, transforming it into tender shreds of savory goodness. As the beef simmers with aromatic herbs, tomatoes, and vegetables, the flavors meld together to create a rich and robust sauce.

Whether you enjoy it over pasta, polenta, or crusty bread, this dish is sure to please the palate and leave you with a 5 star rating. The best part? It’s an incredibly simple recipe, making it the perfect option for a delicious weeknight meal or a special Sunday supper. Prepare the ingredients, set it to simmer, and let the slow cooker do the magic while you focus on creating memories with your loved ones. Indulge in the tantalizing flavors of shredded beef ragu and experience the joy and satisfaction it brings to your table. For the full recipe see below.