Slow Cooker beef ragu with homemade noodles
Slow Cooked Shredded Beef Ragu Sauce with Homemade Pappardelle
There’s something so comforting about a rich, slow-cooked beef ragu tossed with freshly made pappardelle. This dish is perfect for cozy weekends when you want to fill your home with the delicious aroma of simmering red wine, garlic, and herbs. While it may seem like a labor of love, making homemade pasta and a slow-cooked sauce from scratch doesn’t have to be intimidating—especially with a little help from some handy kitchen tools!
The homemade pappardelle really elevates this dish, and using the KitchenAid pasta roller attachment makes the process easier and faster. Instead of rolling out the dough by hand and cutting it piece by piece, you can quickly create perfectly thin, even sheets of pasta with minimal effort. It’s a fantastic way to enjoy the satisfaction of fresh pasta without all the elbow grease. If you’re curious about trying it, check out my friend’s link here!
Whether you’re making this for a special occasion or just to treat yourself, this recipe brings together hearty, tender beef and silky pasta in a way that feels both rustic and gourmet. Enjoy!
Ingredients
For the Beef Ragu:
• 2 tbsp olive oil
• 2 lb beef chuck or brisket, seared and set aside
• 1 large onion, finely chopped
• 2 medium carrots, finely chopped
• 2 celery stalks, finely chopped
• 4 garlic cloves, minced
• 2 tbsp tomato paste
• 1 cup red wine
• 1 cup beef stock
• 1 can (14 oz) crushed tomatoes
• 1 bay leaf
• 1 tsp dried oregano
• 1 tsp dried thyme (or a few sprigs of fresh thyme)
• Salt and freshly ground black pepper to taste
• Fresh parsley, chopped (for garnish)
• Grated Parmesan (for serving)
For the Pappardelle:
• 2 cups all-purpose flour (plus extra for dusting) - Optional: Use 00 Flour
• 3 large eggs
• 1/2 tsp salt
• 1 tbsp olive oil (optional)
Instructions
Step 1: Prepare the Ragu
1. After searing the beef in your Dutch oven, set it aside.
2. In the same Dutch oven, add the olive oil and sauté the onion, carrots, celery, and garlic over medium heat until softened (about 8-10 minutes).
3. Stir in the tomato paste and cook for another 1-2 minutes until it darkens slightly.
4. Pour in the red wine and let it simmer for 3-5 minutes, scraping up any browned bits from the bottom of the pot.
5. Add the beef stock, crushed tomatoes, bay leaf, oregano, and thyme. Season with salt and pepper.
6. Return the seared beef to the pot, ensuring it is mostly submerged in the sauce.
7. Cover and cook on low heat for 3-4 hours on the stovetop or in a 275°F (135°C) oven for 4-5 hours, until the beef is fall-apart tender. Alternatively, you can transfer everything to a slow cooker and cook on low for 8 hours.
Step 2: Shred the Beef
1. Once the beef is tender, remove it from the pot and shred it using two forks.
2. Discard the bay leaf and return the shredded beef to the sauce. Simmer for 10-15 minutes uncovered to thicken the sauce if needed. Adjust seasoning with salt and pepper.
Step 3: Make the Pappardelle
1. On a clean surface, make a well in the center of the flour and add the eggs and salt. Beat the eggs with a fork, gradually incorporating the flour from the edges.
2. Once the dough begins to come together, knead it for 8-10 minutes until smooth and elastic. Wrap in plastic wrap and let it rest for 30 minutes.
3. After resting, roll out the dough into a thin sheet using a rolling pin or pasta machine. Dust with flour as needed to prevent sticking.
4. Cut the dough into wide strips (about 1 inch) to form pappardelle. Lay them out on a floured surface to dry slightly while you finish the ragu.
Note: Making Pappardelle Using a KitchenAid Pasta Maker Attachment
1. Prepare the Dough:
Follow the steps to make the pasta dough as above (combine flour, eggs, and salt). Knead the dough for about 8-10 minutes by hand until smooth and elastic. Wrap in plastic wrap and let it rest for 30 minutes at room temperature. Resting allows the gluten to relax, making it easier to roll out.
2. Attach the Pasta Maker:
Attach the KitchenAid pasta roller attachment to your stand mixer. Set the roller to the widest setting (usually marked as “1”).
3. Roll the Dough:
• Cut the dough into 4 equal pieces. Keep the pieces you’re not working with covered to prevent them from drying out.
• Flatten one piece of dough slightly and feed it through the roller at setting 1.
• Fold the dough in half and repeat this process 2-3 more times on the same setting to help develop the structure of the dough.
• Gradually reduce the roller setting one step at a time (e.g., 2, 3, 4) and continue rolling the dough through each setting until it reaches your desired thinness. For pappardelle, a setting of 5 or 6 is usually ideal (about 1 mm thick).
4. Cut the Pappardelle:
• Once the dough is rolled out to the desired thinness, lay it on a lightly floured surface.
• Using a sharp knife or pasta cutter, cut the dough into wide strips, approximately 1 inch (2.5 cm) in width.
• Lightly toss the cut pappardelle with a little flour to prevent sticking and set aside on a floured surface or drying rack.
5. Cook the Pasta:
Proceed with cooking the pappardelle as described in the main recipe.
Pro Tip: If you plan to make the pasta ahead of time, you can freeze the pappardelle. Simply lay the strips flat on a baking sheet lined with parchment paper and freeze until solid, then transfer to a freezer bag. Cook straight from frozen when ready—just add an extra minute or two to the cooking time!
Step 4: Cook the Pappardelle
1. Bring a large pot of salted water to a boil. Add the pappardelle and cook for 2-3 minutes or until al dente.
2. Drain the pasta, reserving about 1/2 cup of pasta water.
3. Toss the pappardelle with the beef ragu, adding a bit of reserved pasta water if needed to loosen the sauce.
Step 5: Serve
1. Plate the pasta and garnish with fresh parsley and grated Parmesan.
2. Serve immediately and enjoy the rich, slow-cooked flavors!
Side Note:
If you’re looking to simplify the process of making fresh pasta, the KitchenAid pasta roller attachment is a total game-changer! It makes rolling out smooth, even sheets of dough so much easier and faster compared to doing it by hand. I highly recommend it for anyone who loves homemade pasta but wants to save time. I’ve linked my friend’s shop - Here’s ANY & ALL KitchenAid attachments <3 —check it out if you’re thinking about upgrading your pasta-making setup!