Sunday Slow Cooker Beef Ragu Recipe

That first hiss from the cooker tells you something good is happening. You spot that little float valve pop up and you just know the flavors are getting cozy inside. It27s kinda like a little drumroll that means dinner27s on its way.

You remember the smell that starts to fill your kitchen. Garlic, beef, and tomato all dancing around. It27s dang good and way better than waiting on takeout for hours.

You sense the promise of tender meat shredding easy and a sauce that27s got all that broth depth you want from a good slow-cooked meal. Pappardelle's gonna soak up all that goodness real nice.

The Real Reasons You Will Love This Method

• Cooks low and slow so meat turns real tender and juicy, perfect for shredding.
• You don27t gotta babysit it, just set it and get on with your day.
• The broth depth builds naturally where all the flavors blend beautifully.
• Using natural release helps keep all that juicy goodness inside your ragu.
• Cooking in a slow cooker gives you the flexibility to prep ahead and relax later.

Discover more easy slow cooker recipes like our Classic Crockpot Pierogi Casserole with Kielbasa perfect for set-it-and-forget-it meals.

The Complete Shopping Rundown

• Olive oil to get that garlic and steak seared just right.
• 6 cloves garlic, gotta smash them a bit so they keep their flavor in the ragu.
• 1 ½ pounds flank steak, you want it cut against the grain into pieces for shreddable goodness.
• Salt and pepper, simple but essential seasoning.
• One 28-ounce can crushed tomatoes brings that rich tomato base for your sauce.
• ¼ cup reduced sodium beef broth to add just a little extra broth depth.
• One carrot chopped, adds a subtle sweetness and helps thicken your sauce.
• 2 bay leaves and 2 sprigs fresh thyme to bring out some earthy, herby vibes.
• 16 ounces pappardelle pasta, to soak up all that beef ragu lovin27 you just made.

For a comforting dinner, pair your ragu with freshly cooked pappardelle pasta and a sprinkle of Parmesan cheese for a rich finish.

How It All Comes Together Step by Step

Step 1: Season your flank steak pieces good with salt and pepper. You want every bite to have some flavor right from the start.

Step 2: Heat olive oil in a skillet on medium-high heat. Toss in smashed garlic cloves and your steak pieces. Sear the meat on all sides 2D kinda takes about 4 to 5 minutes till it27s nice and brown.

Step 3: Transfer that seared meat and garlic right into your slow cooker. The sizzling smell really gets ya.

Step 4: Pour in crushed tomatoes, beef broth, chopped carrot, bay leaves, and fresh thyme. Give it a good stir so everything mingles.

Step 5: Cover and cook on low for 8 hours or on high for 4. You27re looking for meat that27s tender enough to shred with two forks, and sauce that's thick and yummy.

Step 6: Once done, fish out the thyme sprigs and bay leaves. Shred your beef and stir it back into sauce. Cook your pappardelle pasta following the package instructions, save some pasta water. Toss it all together, adding pasta water if sauce feels thick.

Check out tips on perfect slow cooker meals in our Cheesy Kielbasa Hashbrown Casserole Dump Meal Recipe for great ideas on easy dinner options.

Valve Hacks You Need to Know

• When your cooker hits pressure, watch the float valve. It tells you when it27s sealed and time to start slow cooking.
• For that natural release, don27t rush pulling the valve. Let steam cues tell ya when it27s safe to peek in.
• If you gotta get the ragu done faster, use a slow release by easing the valve just a bit 2D but be careful not to lose too much broth depth.
• Before sealing, give the ingredients a quick stir so nothing sticks to the bottom and burns.
• When you hear that first hiss, it27s a good sign to lower heat and let slow cooking do its thing.

When You Finally Get to Eat

You feel that warm comforting smell fill the whole room 2D beef, garlic, and herbs mingling like an old friend greeting you.

The beef just melts in your mouth, tender from all that slow cooker love. It27s juicy and packed with flavor that27s soaked up every bit of the tomato sauce.

Pappardelle holds the sauce nice and good. Each wide noodle curls around the rich ragu making every bite kinda luxurious.

Topping it off with Parmesan, ricotta, and parsley adds that extra punch that ties it all together. You27re gonna want seconds.

Your Leftover Strategy Guide

• Cool leftovers to room temp before storing to keep flavors fresh.
• Store in airtight containers, ragu and pasta separate to keep pasta from getting mushy.
• Reheat gently on stove or in microwave, adding little broth or pasta water if sauce looks thick.
• For longer storage, freeze ragu in portioned containers. Thaw overnight in fridge before reheating for best results.

The FAQ Section You Actually Need

• Can I use beef chuck instead of flank steak? Yeah totally. Beef chuck works real good and gets nice and tender in slow cooking.
• Do I really need to sear the meat first? It27s not a must, but searing gives you way better flavor and a nice color on your beef.
• What27s natural release? It27s when you let the pressure cooker cool down and release pressure on its own, without you turning the valve fast. It helps keep juices locked in.
• Can I make this in a regular slow cooker without pressure? Absolutely. Just cook on low for about 8 hours or on high for 4. Same tender results.
• How do I prevent sauce from getting too thick? Save some pasta water to loosen the sauce back up when you mix in pasta. Adds a nice silky texture.
• What27s the best cheese to top this ragu? Parmesan for sharpness, ricotta if you want creamy, and parsley adds a fresh burst. Pick your fave or mix 27em up.

For related recipes, check out our Easy Marinated Cheese Appetizer with Salami & Green Olives for a savory snack that pairs well with comfort meals.

Slow Cooker Beef Ragu with Pappardelle

Slow cooked beef ragu braised with garlic, tomatoes, broth, and herbs until tender, then served over pappardelle for a hearty comforting meal.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 8 hours hrs

Total Time 8 hours hrs 10 minutes mins

Course Soup

Cuisine Mexican

Servings 6 servings

Calories 520 kcal

Equipment

• 1 Mixing bowl Large

Ingredients

  

Main Ingredients

• 1 teaspoon Olive oil
• 6 cloves Garlic smashed
• 1.5 pounds Flank steak cut against the grain into pieces
• Salt and pepper to taste
• 28 ounces Crushed tomatoes canned
• ¼ cup Reduced sodium beef broth
• 1 Carrot chopped
• 2 Bay leaves
• 2 sprigs Fresh thyme
• 16 ounces Pappardelle pasta
• Parmesan cheese, ricotta, and parsley for topping

Instructions

 

Instructions

• Season flank steak pieces with salt and pepper generously.
• Heat olive oil in skillet over medium-high heat. Sauté garlic and sear steak until browned, about 4-5 minutes.
• Transfer garlic and beef into a slow cooker.
• Add crushed tomatoes, beef broth, chopped carrot, bay leaves, and thyme. Stir to combine.
• Cover and cook on low for 8 hours or high for 4 hours until beef is tender.
• Discard thyme sprigs and bay leaves. Shred beef and stir back into sauce.
• Cook pappardelle pasta according to package directions. Reserve ½ cup pasta water.
• Toss cooked pasta with shredded beef sauce. Use reserved pasta water to thin sauce if needed.
• Serve hot, topped with Parmesan, ricotta, and fresh parsley.

Notes

To store leftovers, separate sauce and pasta, and refrigerate or freeze in airtight containers. Reheat gently with added broth if needed.