Cozy up to this hearty Crockpot Beef Ragu with Pappardelle! This slow-cooked dish is packed with flavor from tender beef, veggies, and a rich tomato sauce. It’s the perfect comforting meal for chilly nights or lazy weekends.

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**Ingredients:**

2 whole carrots
2 celery sticks
1/2 onion
5 mushrooms
3 tbsp butter
2 sausages (your favorite kind)
1 lb ground beef (or elk, like I used)
2 tsp salt
1 tsp pepper
3 cloves garlic
1 tbsp garlic powder
1 tbsp thyme
1 can diced tomatoes (drained)
1 cup chicken bone broth
2 bay leaves
1 cup red wine
1 tbsp tomato paste
1/2 cup Rao’s tomato sauce
Pappardelle pasta
Olive oil
Fresh parmesan cheese

**Instructions:**

Prep the Veggies:
Dice the carrots and celery into small, even pieces. Finely dice the onion and chop the mushrooms.

Sauté the Aromatics:
Melt butter in a large pan. Add the onions and cook until softened. Then, toss in the celery and carrots. Drizzle with olive oil and sauté until tender.

Add the Meat:
Mince the garlic and add to the pan. Remove the casings from the sausages, crumble the meat, and add to the pan. Cook until browned, breaking up any large chunks.

Brown the Beef:
Add the ground beef to the pan. Season with salt and pepper. Cook until browned.

Transfer to Crockpot:
Now, move the entire delicious mixture to your crockpot.

Spice It Up:
Add the garlic powder, thyme, diced tomatoes, chicken broth, bay leaves, red wine, tomato paste, and Rao’s sauce to the crockpot. Give everything a good stir.

Slow Cook:
Cover and cook on medium-high for 4 hours.

Cook the Pasta:
While the ragu simmers, boil salted water and cook the pappardelle pasta according to the package instructions.

Finish the Ragu:
Once the beef is cooked, mash up any remaining large chunks. (Optional: Remove the bay leaves).

Assemble and Serve:
Drain the pasta and toss with olive oil. Plate the pasta, top with generous spoonfuls of ragu, and grate fresh parmesan cheese over the top.

**Recipe Tips**

Meat Choice:
Feel free to experiment with different ground meats, such as lamb, pork, or even a combination of meats.

Sausage Selection:
Choose your favorite type of sausage for added flavor. Spicy Italian sausage is a great option for a kick.

Wine Pairing:
For the best flavor, use a red wine that you would enjoy drinking. A dry red like Cabernet Sauvignon or Chianti works well.

Tomato Paste:
Don’t skip the tomato paste! It adds depth and richness to the sauce.

Rao’s Sauce:
Rao’s is my favorite brand, but any high-quality marinara sauce will work.

Pasta Options:
While pappardelle is traditional, you can use any type of pasta you like, such as tagliatelle or even rigatoni.

Fresh Herbs:
If you have fresh basil or parsley on hand, sprinkle some over the finished dish for extra flavor.

Make-Ahead Meal:
This ragu is perfect for meal prepping! Make a double batch and freeze the leftovers for a quick and easy weeknight dinner.

#dinnerrecipe #beefragu #crockpotcooking #comfortfood #italianfood

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