Slow Cooker Beef Ragu

Nothing beats coming home to the rich smell of beef ragu bubbling away in the slow cooker This is one of those set and forget meals that turns a simple cut of beef into a luscious sauce you can pile over pasta I love making this on busy days because the prep is genuinely fast and the results are always comforting

I first threw this together on a chilly weeknight and it became an instant favorite The beef becomes so tender after slow cooking and my family never leaves leftovers

Ingredients

• chuck roast: choose a well marbled piece with most of the hard fat trimmed away for extra flavor and tenderness
• tomato sauce: canned is convenient look for one without added sugar or lots of extra ingredients
• garlic cloves: fresh garlic gives a brighter bolder taste than jarred
• bay leaves: dried are fine just remove before serving for subtle herbal notes
• fennel seeds: these add a gentle sweetness and hint of anise try to use whole not ground for best aroma
• red pepper flakes: optional but they bring a gentle heat to balance the richness
• black pepper: freshly cracked if possible for the most flavor
• pappardelle pasta: broad flat noodles stand up to the hearty sauce but feel free to swap if needed
• parmesan cheese: a final sprinkle adds salty richness use freshly grated if you can find it

Step-by-Step Instructions

Prep the Beef and Sauce:

Pat the chuck roast dry with paper towels Trim away any hard fat and remove the bone if there is one Add the roast to the bottom of the slow cooker nestling it in so it makes contact with the base Pour in the tomato sauce making sure it covers as much of the beef as possible Scatter the thinly sliced garlic cloves bay leaves fennel seeds red pepper flakes and black pepper over the top

Cook Low and Slow:

Place the lid securely on the slow cooker and set to low for six to eight hours or high for three to four hours Try not to open the lid during cooking as this lets heat escape Resist the urge to peek because undisturbed cooking is key for tender beef

Prepare the Pasta:

Toward the end of cook time fill a large pot with salted water and bring to a boil Cook pappardelle according to the package directions until just al dente Drain well and set aside saving a splash of pasta water if you want to thin the sauce later

Shred and Season:

Once beef is fork tender remove the bay leaves with tongs Transfer the beef to a cutting board and shred using two forks Return the shredded beef back to the sauce in the slow cooker Stir well and add salt to taste A splash of reserved pasta water can loosen the sauce if needed

Finish and Serve:

Divide hot pasta among four shallow bowls Spoon plenty of rich beef ragu over each mound Top generously with freshly grated parmesan and an extra twist of pepper if you like

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Chuck roast is my secret to this recipe The first time I used it instead of stew meat I was amazed by how buttery and moist the results were Now it is my must have for any slow cooked beef dish My dad still requests this every time he visits and it fills the whole house with memories

Storage tips

Cool any leftovers promptly and pack into airtight containers Store in the fridge for up to four days or freeze in portions for up to three months The sauce actually tastes even better after a night in the fridge A quick simmer on the stovetop will refresh the flavors

Ingredient substitutions

If pappardelle is out of stock swap with fettuccine rigatoni or even penne Gluten free pasta works nicely as well For a leaner version try brisket instead of chuck or skip the cheese for a dairy free meal Crushed or passata tomatoes can stand in for tomato sauce just add a pinch of sugar

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Serving suggestions

Pair the beef ragu with a bright green salad and crusty bread for a cozy dinner It is also fantastic over creamy polenta or served as a filling for baked potatoes A handful of fresh parsley or basil over the top lends color and freshness

Cultural perspective

Ragu is at the heart of many Italian kitchens Every region has its version from Bologna to Naples and each family adds their own touch Making this dish always connects me to the tradition of slow cooking and sharing meals with loved ones

Recipe Questions

→ What cut of beef works best?

Chuck roast is ideal for slow cooking due to its marbling, which yields tender, flavorful results after several hours.

→ Can I use different pasta shapes?

Yes, pappardelle is recommended but fettuccine, penne, or gemelli also complement the hearty sauce.

→ Is it necessary to trim the beef?

Trimming excess fat ensures the sauce remains rich without being greasy. Remove bones if present for easier shredding.

→ How do I add spice to the dish?

Red pepper flakes add a subtle heat. Adjust the amount to your preference or omit for a milder flavor.

→ Can leftovers be stored and reheated?

Store in an airtight container in the refrigerator for up to 3 days and reheat gently on the stovetop, adding pasta if needed.