Slow-Simmered Beef Ragu with Fresh Pasta

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-02 · Updated 2026-04-02

A deeply flavorful Italian ragù simmered for hours to develop rich umami, served over house-made pappardelle for the perfect balance of tender meat and al dente pasta. This italian-inspired slow cooker ready in about 225 minutes pairs pounds beef chuck roast, tablespoons extra virgin olive oil, medium carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 720 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 1/2 pounds beef chuck roast
• 3 tablespoons extra virgin olive oil
• 2 medium carrots
• 2 celery stalks
• 1 medium yellow onion
• 4 garlic cloves
• 2 tablespoons tomato paste
• 1 cup red wine
• 2 cups beef stock
• 1 teaspoon dried oregano
• 1/4 cup fresh basil leaves
• 12 ounces pappardelle pasta
• 1/2 cup reserved pasta water
• 1/2 cup grated Parmesan cheese

Instructions

1. Step 1: Trim excess fat from beef chuck, then cut into 1/2-inch cubes. Heat olive oil in a large Dutch oven over medium-high heat until shimmering, then brown beef in batches for 3-4 minutes per side until deeply seared — avoid crowding the pan to ensure proper browning.
2. Step 2: Reduce heat to medium, add diced carrots, celery, and onion (all chopped to 1/4-inch pieces), and sauté for 8 minutes until softened and golden at edges, then add minced garlic and cook for 1 minute until fragrant.
3. Step 3: Stir in tomato paste and cook for 2 minutes to deepen flavor, then deglaze with red wine, scraping up browned bits, and simmer until wine reduces by half.
4. Step 4: Add beef stock, oregano, and 3 cups of water to the pot, bring to a gentle simmer, then cover and reduce heat to low. Braise for 3 hours, stirring occasionally, until beef is fork-tender and sauce has thickened.
5. Step 5: Remove beef, shred with two forks, and return to pot. Simmer uncovered for 20 minutes to meld flavors, then stir in fresh basil.
6. Step 6: Cook pappardelle in a large pot of salted boiling water for 8-10 minutes until al dente, reserving 1/2 cup pasta water. Drain pasta, then toss with 1 cup of ragù and 1/4 cup reserved pasta water until sauce clings to noodles.
7. Step 7: Serve immediately topped with grated Parmesan, with extra ragù on the side.