If you’re on the hunt for a comforting, effortless, and oh-so-delicious meal, I have just the thing for you: my Slow Cooker Beef Ragu with Pappardelle Recipe. This dish has become a staple in my kitchen because it marries tender, slow-cooked beef with that perfect wide ribbon pasta, all drenched in a rich tomato sauce that practically melts in your mouth. Trust me, whether you’re cooking for the family or a cozy dinner with friends, this recipe will have everyone asking for seconds!

❤️

Why You’ll Love This Recipe

Hands-Off Cooking: Just set your slow cooker and walk away for hours while the flavors develop beautifully.
Melt-In-Your-Mouth Beef: Slow cooking makes the flank steak unbelievably tender and shreddable without any fuss.
Perfect Pasta Pairing: Pappardelle’s broad ribbons catch every bit of the sauce, making each bite indulgent.
Family Favorite: I discovered this trick when hosting – everyone from kids to adults loves this cozy, flavorful meal.

A white bowl holds a serving of wide, flat pasta ribbons in a rich brown-red sauce with shredded meat mixed throughout. On top, there is a dollop of creamy white cheese or cream, sprinkled with grated cheese and chopped green herbs. A silver spoon rests in the bowl on the left side. The bowl is placed on a wrinkled gray cloth over a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

I’ve found that this mix of simple, quality ingredients really lets the ragu shine. You don’t need a long list to make something that tastes complex and comforting, and a few fresh herbs add just the right aromatic touch.

Olive oil: Use a good quality extra virgin olive oil to start the sauce with a rich, smooth base.
Garlic cloves: Slightly smashed so they release plenty of flavor without overpowering the sauce.
Flank steak: Cutting against the grain after cooking makes shredding easy and ensures tender bites.
Salt and pepper: Essential for seasoning the beef well before slow cooking.
Crushed tomatoes: I prefer the canned kind for a deep, consistent tomato flavor and texture.
Reduced sodium beef broth: Adds richness without making the dish too salty.
Carrot: Chopped to add subtle sweetness that balances the acidity of tomatoes.
Bay leaves: Infuse a gentle, herbal note that rounds out the sauce.
Fresh thyme sprigs: Aromatic and fresh, these make a huge difference compared to dried herbs.
Pappardelle pasta: Its broad, flat shape is perfect for holding chunky ragu—no sauce escapes!
Parmesan, ricotta, and parsley: These toppings bring creamy, salty, and fresh flavors that elevate every forkful.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

One of the reasons I love this Slow Cooker Beef Ragu with Pappardelle Recipe is how versatile it is—you can easily tweak it to fit your taste, dietary needs, or what’s in your pantry.

Substitute meats: I once swapped flank steak for chuck roast and got an even richer flavor, though it takes a bit longer to cook.
Vegetarian version: Try using lentils or mushrooms to get that hearty texture—just cook a little less time in the slow cooker.
Spicier kick: Adding red pepper flakes to the garlic step can give the ragu a nice little heat without overwhelming the dish.
Seasonal veggies: Feel free to add diced celery or bell peppers with the carrot for a veggie boost and extra sweetness.

How to Make Slow Cooker Beef Ragu with Pappardelle Recipe

Step 1: Sauté the Garlic to Build Flavor

This might seem simple, but I always start by gently heating the olive oil and cooking the smashed garlic cloves until they’re golden and just slightly browned—about 2 minutes. This trick infuses the oil with that incredible garlic aroma without burning it, which can happen quickly if you’re not watching. Once they’re ready, set the garlic and oil aside for the slow cooker.

Step 2: Prep the Beef and Assemble in Slow Cooker

Season the flank steak pieces liberally with salt and pepper—you want every bite to be well-flavored. Then, transfer them to your slow cooker. Pour in the crushed tomatoes and beef broth, and add the garlic, chopped carrot, bay leaves, and thyme sprigs. This simple layering of ingredients sets you up for a deeply flavored sauce. I like to give everything a quick gentle stir just to combine.

Step 3: Slow Cook Low and Slow for Maximum Tenderness

Cover and cook on high for 6 hours, or if you have more time, go for low and slow—8 to 10 hours on low. This long cooking time is what transforms the flank steak into fall-apart tender beef. Patience really pays off here!

Step 4: Shred and Combine with Pasta

Once the slow cooker timer beeps, fish out and discard the bay leaves and thyme stems. Use two forks right in the pot to shred the beef into bite-sized, tender strands. Meanwhile, cook your pappardelle pasta according to package instructions until al dente. Drain, then add the pasta back into the pot with the shredded ragu sauce. Turn the heat to high and stir for about a minute to marry the flavors and warm the pasta.

Step 5: Serve with Your Favorite Cheese Toppings

Dish out the pasta generously into bowls, then top with a sprinkle of Parmesan, a spoonful of creamy ricotta, and a flourish of fresh parsley. This trio of toppings adds salty, creamy, and fresh notes that bring the whole dish to life. Serve hot and get ready to enjoy!

👨‍🍳

Pro Tips for Making Slow Cooker Beef Ragu with Pappardelle Recipe

Garlic Infusion: Don’t skip the step of sautéing garlic first—it adds a beautifully mellow depth to the sauce that raw garlic can’t match.
Don’t Peek Too Often: Resist opening the slow cooker repeatedly; keeping the lid on ensures the temperature stays consistent for tender beef.
Shred Right in the Pot: Saves cleanup and blends the beef perfectly with the sauce as the meat soaks up every drop.
Rescue Overcooked Pasta: If your pasta finishes early, toss it in a little olive oil to prevent sticking until the sauce is ready.

How to Serve Slow Cooker Beef Ragu with Pappardelle Recipe

A white bowl on a white marbled surface holds a generous serving of rolled pasta mixed with shredded meat and covered in red sauce. On top of the pasta, there are fresh green herb leaves scattered, adding a bright color contrast. A small dollop of white cheese rests on one side of the pasta. A woman's hand is visible at the top of the image, sprinkling more herbs onto the dish. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I’m a big fan of topping this dish with a mix of freshly grated Parmesan for saltiness, creamy ricotta for richness, and chopped parsley for a fragrant pop of green. Sometimes I add a drizzle of good olive oil or a few red pepper flakes if I want a little extra zing. These simple garnishes take it from great to unforgettable every time.

Side Dishes

I usually serve this beef ragu with a crisp green salad dressed in lemon vinaigrette to balance the rich sauce. Garlic bread or a crusty baguette works perfectly for mopping up every last bit. When I’m feeling fancy, a side of roasted seasonal vegetables complements the meal beautifully.

Creative Ways to Present

For special dinners, I like to plate the pappardelle in neat nests on warmed plates, then spoon the ragu on top and garnish with a little extra ricotta swirl and microgreens. Serving in shallow bowls helps the sauce pool invitingly and keeps things cozy and elegant. It’s surprising how little touches like that can turn a slow cooker meal into something special.

Make Ahead and Storage

Storing Leftovers

I store leftover ragu sauce separately from the pasta in airtight containers in the fridge. This keeps the pasta from getting mushy overnight and lets me reheat and toss fresh pasta with sauce when I’m ready. In my experience, the beef ragu stays luscious and flavorful for up to 4 days.

Freezing

This recipe freezes beautifully! After shredding, portion the ragu sauce into freezer-safe containers and freeze for up to 3 months. Freeze cooked pasta separately if possible, but I usually prefer to cook fresh pasta when thawing the sauce. Just thaw overnight in the fridge before reheating.

Reheating

I gently reheat the sauce on the stove over low heat, stirring occasionally to prevent sticking and to help it come back to life. When the sauce is hot, I toss it with freshly cooked pappardelle for the best texture. Microwave reheating works too, but I recommend adding a splash of beef broth or water to loosen up the sauce if needed.

FAQs

Can I use other cuts of beef for Slow Cooker Beef Ragu with Pappardelle Recipe?

Absolutely! Chuck roast or brisket are excellent alternatives because they become tender and shred easily during slow cooking. Just adjust your cooking time accordingly to ensure the meat is fall-apart tender.
Is it possible to make this recipe on the stovetop?

Yes, you can simmer the ragu in a heavy pot over low heat for 3 to 4 hours, stirring occasionally. It won’t be as hands-off, but the flavors still develop beautifully.
How do I prevent the pasta from getting soggy with the ragu sauce?

Cooking the pasta al dente and mixing it with the sauce just before serving keeps the best texture. If you’re making ahead, store pasta and sauce separately and combine right before eating.
Can I prepare this recipe for a crowd?

Definitely. This recipe yields about 8 servings, and it’s easy to double if you have a large slow cooker. Just be sure to adjust cook time slightly and ensure the meat is submerged in sauce.

Final Thoughts

You know, this Slow Cooker Beef Ragu with Pappardelle Recipe holds a special place in my heart because it’s the kind of meal that feels like a warm hug after a long day. The slow cooker does all the heavy lifting, and the result is a sauce so rich and beef so tender, it’s hard to believe how simple it is to make. I hope you enjoy making and sharing this recipe as much as I do—it’s a guaranteed crowd-pleaser that’ll have your loved ones smiling with every bite.

Slow Cooker Beef Ragu with Pappardelle Recipe