1-First Step: Prepare and Sear the Beef Start by patting 1.2kg of chuck beef dry and seasoning it with 1 tbsp salt and black pepper. Heat 1 tbsp of the olive oil in a heavy pot over high heat, then sear the beef on all sides until it’s nicely browned this should take about 5 minutes per side. For dietary adaptations, if you’re using a leaner cut for low-calorie preferences, sear it quickly to lock in juices without overcooking.

2-Second Step: Sauté the Aromatics Once the beef is seared and set aside, reduce the heat to medium-low and add the remaining 2 tbsp olive oil. Toss in 3 minced garlic cloves and 1 diced onion, sautéing them for about 2 minutes until they soften and smell amazing. Then, add 1 cup diced carrots and 1 cup diced celery, cooking for another 5 minutes to build that flavorful base. If you’re making a veggie-forward version for vegan eaters, this is a great spot to amp up the veggies for extra nutrition.

3-Third Step: Combine and Simmer the Ingredients Now, stir in the rest of the ragu ingredients: 800g crushed canned tomatoes, 3 tbsp tomato paste, 2 crumbled beef bouillon cubes, 1 cup red wine or beef broth, 1.5 cups water, 0.75 tsp dried thyme, and 3 dried bay leaves. Return the seared beef to the pot and bring everything to a simmer. For slow cooker ragu, transfer all this to your slow cooker at this point and cook on low for 6-8 hours. If you’re short on time, this step adapts well to a pressure cooker on high for 40 minutes, ensuring the flavors develop fully while keeping things tender for all palates.

4-Fourth Step: Shred and Thicken the Sauce After simmering for about 2 hours on the stove or the recommended slow cooker time, remove the beef and shred it with forks. Return the shredded beef to the pot and let it simmer uncovered for another 30 minutes until the sauce thickens to your liking. Taste and adjust seasoning with more salt, pepper, or a bit of sugar if the tomatoes are too acidic it’s all about getting that perfect balance, especially if you’re tailoring for diet-conscious folks who might want less salt.

5-Final Step: Serve the Dish To finish, boil salted water and cook 500g dried pappardelle for 1 minute less than the package instructions. In a large pan, heat 5 cups of the ragu, then transfer the pasta directly into it using tongs. Add 0.75 cup of the pasta water and toss everything for 1-2 minutes so the sauce clings to the pasta. Serve right away with freshly grated parmesan cheese and optional finely chopped fresh parsley for a fresh touch. Check out our slow cooker chicken and dumplings for more cozy ideas.