1-First Step: Prepare and Season the Beef: Begin by patting 1.2 kg of chuck beef dry with paper towels, then season it with 1 tablespoon of salt and black pepper to taste. This step ensures the beef gets a nice crust when seared, locking in those juicy flavors that make slow cooker ragu so irresistible. Heat 1 tablespoon of olive oil in a heavy-based pot over high heat, and sear the beef pieces until they’re browned on all sides about 5 minutes per side. For dietary tweaks, if you’re using a leaner cut, keep an eye on the time to prevent drying out.

2-Second Step: Create the Soffritto Base: Once the beef is seared and set aside, lower the heat to medium-low and add the remaining 2 tablespoons of olive oil to the pot. Sauté 3 cloves of minced garlic and 1 diced onion for about 2 minutes until they soften and release their aroma. Then, toss in 1 cup of diced carrots and 1 cup of diced celery, cooking them slowly for 5 minutes to build a flavorful base. This soffritto is key to the depth in slow cooker ragu, and if you’re adapting for a low-carb diet, you can increase the veggies for extra bulk without adding pasta later.

3-Third Step: Add Liquids and Simmer: Now, stir in 800 g of crushed canned tomatoes, 3 tablespoons of tomato paste, 2 crumbled beef bouillon cubes, 1 cup of red wine (or your substitute), 1 1/2 cups of water, 3/4 teaspoon of dried thyme, and 3 dried bay leaves. Return the seared beef and its juices to the pot, bring everything to a simmer, then reduce the heat for a gentle bubble. Cover and cook for 2 hours until the beef is tender this slow process is what makes slow cooker ragu so amazing. If you’re in a rush, remember you can adapt this for a slow cooker by transferring after this step and cooking on low for 6-8 hours.

4-Fourth Step: Shred and Thicken the Sauce: After the initial cooking, remove the beef from the pot and shred it coarsely with forks on a cutting board. This breaks down the meat into those perfect, savory shreds that define a great slow cooker ragu. Return the shredded beef to the pot and simmer uncovered for 30 minutes to let the sauce reduce and thicken naturally. For variations, if you find it too acidic, add up to 1/2 teaspoon of sugar to balance it out, and this is a good spot to check for gluten-free bouillon if that’s your preference.

5-Final Step: Cook and Serve the Pasta: To finish, cook 500 g of dried pappardelle in salted boiling water, draining it a minute before the package instructs to keep it slightly al dente. Transfer the pasta directly to the sauce pot, tossing it with the ragu and a bit of reserved pasta water for 1-2 minutes until everything coats nicely. Serve immediately with freshly grated Parmesan cheese and optional finely chopped fresh parsley for a fresh touch. For pairing ideas, if you enjoy pasta dishes, check out our easy chicken spaghetti recipe for more inspiration on perfecting your pasta game with slow cooker elements.