Slow-cooked Beef Ragu with Pappardelle

This Slow-cooked Beef Ragu is comfort food at its best – flavourful, tender, and perfect for a cozy night in. Made with minimal effort and maximum flavour, this dish is sure to become a favourite in your home.

I first learned how to make Slow Cooked Beef Ragu with Pappardelle from my mum, who picked up the recipe from my Nonna. Almost everything I know about Italian cooking comes from them.

I still remember watching my Mum at her stove, stirring a pot of ragu. She taught me that a good ragu isn’t rushed; it’s about patience and letting the flavours slowly develop.

Why you’ll love this recipe

• Deep, Rich Flavour: Slow-cooking the beef short ribs allows all the flavours to develop, resulting in a deliciously rich sauce.
• Minimal Effort: After a bit of prep, your slow cooker does the hard work, giving you time to relax or focus on other things.
• Perfect for Leftovers: This ragu tastes even better the next day, making it ideal for meal prep.

Tips for making the perfect Beef Ragu

• Searing the Beef: Don’t skip the step of browning the short ribs. Browning adds a depth of flavour that makes the ragu even more delicious.
• Choose the Right Pasta: While the beef ragu sauce will be great with any type of pasta, the best choice is pappardelle. The flat, wide pasta helps to soak up the ragu and the sauce clings to it.
• Make it Ahead: This ragu tastes even better the next day, as the flavours continue to meld together. It also freezes well, making it a great option for meal prep.

Variations and add-ins

Wine Substitute: If you prefer not to use wine, you can replace it with extra beef stock.

Vegetable Boost: Feel free to add mushrooms, spinach, or zucchini for extra veggies.

Spicy Kick: Add a pinch of chilli flakes for some heat.