Slow Cooker Beef Ragu with Pappardelle – Easy Kitchen Guide

Before diving into the depths of this comforting dish, let’s chat about what you can serve alongside it. Beef ragu with pappardelle is hearty and rich. So, you’ll want something that balances its intensity but doesn’t steal the spotlight.

Wine: A nice Chianti or a full-bodied Merlot works beautifully. The acidity of the wine cuts through the richness of the ragu, making each bite even more satisfying.

Salad: Consider a simple arugula salad dressed with lemon vinaigrette. The peppery bite of arugula adds freshness that complements the dish.

Bread: You can’t go wrong with a crusty Italian bread. It’s perfect for soaking up leftover sauce. Garlic bread is another fantastic option if you crave a bit of extra flavor.

Vegetable Side: Roasted seasonal vegetables like zucchini, carrots, and bell peppers complement the dish’s heartiness without being overly filling.

Now, let’s get into the fascinating world of slow cooker beef ragu with pappardelle!

When the weather turns cooler, and I’m craving comfort food, slow cooker beef ragu with pappardelle strikes the right chord. There’s something incredibly satisfying about watching the ingredients meld and transform over several hours. This dish is essentially a labor of love that doesn’t require a lot of hands-on time. The yielding meat combined with the wide pasta creates a symphony of flavors and textures.

I remember the first time I made this dish. It was a chilly Sunday afternoon. I set everything in my slow cooker and went about my day. By the time dinner rolled around, my whole apartment smelled heavenly. My friends gathered around the table, and it was as if I had crafted a culinary masterpiece! That’s the beauty of this dish: it brings people together.

What is Slow Cooker Beef Ragu with Pappardelle?

So, what are we talking about here? Slow cooker beef ragu is a thick, savory sauce made from tender meat that’s been slow-cooked with vegetables, tomatoes, and herbs. When paired with pappardelle—long, wide noodles that cradle the ragu—this dish becomes a rich indulgence.

Traditionally, Italian ragu can take hours to prepare and requires constant attention. Thankfully, the slow cooker allows you to achieve deep, complex flavors without constantly stirring and hovering over the stove. Think of it as the ultimate culinary convenience.

What is the Flavor Profile of This Dish?

The flavor profile encompasses a delightful balance of savory, sweet, and slightly spicy notes. The crushed tomatoes provide a subtle sweetness, while garlic and onions add depth. Fresh herbs like thyme bring a fragrant touch, and a hint of crushed red pepper flakes introduces warmth to the dish.

As the ragu simmers, the flavor intensifies. The beef absorbs the juices from the tomatoes. It breaks down, becoming tender and succulent. The final touch? A sprinkle of fresh parsley and shaved Parmesan just before serving adds brightness and creaminess.

You will also like the following Dinner recipes!

• Copycat Bacon and Brussels Sprout Salad
• How to Make Homemade Gnocchi
• Instant Pot Chicken and Dumplings

What Makes This Recipe Different From Other Slow Cooker Beef Ragu with Pappardelle?

What sets my version apart from others is its simplicity and focus on fresh ingredients. Many recipes complicate things with an array of spices. Mine highlights the natural flavors of the ingredients without overwhelming the palate.

Another unique aspect is the choice of flank steak. This cut may not be the first to come to mind, but it becomes incredibly tender through slow cooking. Plus, the balance of meat and sauce is just right. You’ll feel like a professional chef without any intricate techniques!

Ingredients You’ll Need

Here’s what you need to gather before we embark on this culinary journey:

• 1 teaspoon extra-virgin olive oil
  
• 6 garlic cloves, lightly crushed
  
• 1 medium carrot, diced
  
• 2 dried bay leaves
  
• 2 sprigs fresh thyme
  
• 1/4 teaspoon crushed red pepper flakes (for subtle heat)
  
• 1 1/2 pounds flank steak, sliced against the grain into 4 portions
  
• Kosher salt and freshly ground black pepper, to taste
  
• 1 (28 ounce) can fire-roasted crushed tomatoes
  
• 1/4 cup low-sodium beef stock
  
• 16 ounces fresh pappardelle pasta
  
• Shaved Parmesan, creamy ricotta, and chopped fresh parsley for garnish
  

Step-by-Step Directions

Step 1: Prepare the Ingredients

Start by gathering all your ingredients. Chop the carrot and crush the garlic. This slows down your cooking time. Having everything ready ensures a smooth preparation.

Step 2: Brown the Meat

In a hot skillet, add the olive oil. Season the flank steak with salt and pepper. Sear the pieces in the skillet until browned on both sides. This step adds a depth of flavor that enhances the overall ragu.

Step 3: Layer Ingredients in the Slow Cooker

Place the seared meat into the slow cooker. Add in the crushed garlic, diced carrot, crushed red pepper flakes, thyme, bay leaves, crushed tomatoes, and beef stock. This combination puts you on the right track for maximum flavor.

Step 4: Cook Low and Slow

Set your slow cooker on low for about 6-8 hours. You want the beef to become tender and the flavors to meld beautifully. A long cooking time is key to achieving that melt-in-your-mouth texture.

Step 5: Cook the Pappardelle

About 15 minutes before you’re ready to eat, cook the pappardelle according to the package instructions. You want it al dente—firm to the bite—as it will continue to cook slightly when combined with the sauce.

Step 6: Combine and Serve

Once the ragu is done cooking, remove the bay leaves and thyme stems. Shred the beef in the pot using two forks. Toss the cooked pasta in with the ragu or serve the pasta topped with the ragu.

Step 7: Garnish

Finish with a sprinkle of fresh parsley and shaved Parmesan. Those final touches elevate the dish and add a touch of vibrancy.

Tips on Making Slow Cooker Beef Ragu with Pappardelle

1. Choose High-Quality Meat: Look for well-marbled flank steak. It will provide essential flavor and tenderness.

2. Don’t Skip Browning: This step enhances the flavor. Even though it’s tempting to skip it, I promise it’s worth it.

3. Use Fire-Roasted Tomatoes: They add a smoky depth that regular canned tomatoes can’t replicate.

4. Add a Splash of Red Wine: If you want to take it up a notch, a half-cup of red wine added during cooking brightens the dish.

5. Make Ahead: This ragu tastes even better the next day. So, consider making it in advance for an easy dinner later.

Nutrition Information

Here’s a quick look at the nutrition per serving (with pappardelle):

• Calories: 650
  
• Protein: 50g
  
• Fat: 30g
  
• Carbohydrates: 55g
  
• Fiber: 4g
  

How Can I Store This Slow Cooker Beef Ragu with Pappardelle?

If you find yourself with leftovers—which will happen, it’s delicious!—let the ragu cool down to room temperature. Divide it into airtight containers. You can store it in the fridge for up to 3 days. For longer storage, freeze it for up to 3 months. Just be sure to reheat thoroughly on the stove or microwave before enjoying it again.

Substitute Options

Sometimes you run out of a crucial ingredient, and here are some substitutes to get you going:

• Flank Steak: Skirt steak works too! It holds flavor well and offers a similar texture after slow cooking.
  
• Dried Bay Leaves: If you lack these, thyme or oregano can be a quick substitute for earthy notes.
  
• Crushed Fire-Roasted Tomatoes: Can’t find those? Use regular canned tomatoes with a dash of smoked paprika for a similar effect.
  
• Beef Stock: You can swap it with vegetable stock or chicken broth. Just keep in mind it may slightly alter the ragu’s flavor.
  

Frequently Asked Questions

Conclusion

Slow cooker beef ragu with pappardelle is comfort food at its finest. It invites you to pile your plate high and soak in the flavors. With a few simple ingredients and an easy process, you’ll create a dish that encourages gatherings and warms hearts. So, roll up your sleeves and dive into this culinary adventure. Your kitchen—and your taste buds—will thank you!

Don’t forget to experiment and make it your own. That’s where the real fun lies. Enjoy this review of slow cooker beef ragu—it’s a story on a plate waiting to be shared!

You’ll also like these latest recipes!

• 15 Minute Cauliflower Fried Rice  Recipe
• Copycat Chicken Enchilada Casserole
• Spicy Chicken Sweet Potato Meal Prep Magic