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slow cooker beef ragu with pappardelle copycat recipe

Slow Cooker Beef Ragu with Pappardelle

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.
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Course: Dinner
Cuisine: Italian
Prep Time: 10 minutes
Cook Time: 8 hours
Total Time: 8 hours 10 minutes
Servings: 2
Calories: 650kcal

Equipment

  • Slow cooker

Ingredients

  • 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

Instructions

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.

Notes

  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.
Keyword: Slow Cooker Beef Ragu with Pappardelle