Slow Cooker Beef Ragu with Gluten-Free Pappardelle, Garden Vegetables & Garlic-Roasted Broccoli

This slow cooker beef ragu is one of my favorite cozy dishes. I love how the beef gets super tender and just melts into the garlicky, tomato-rich sauce. I toss it into the slow cooker in the morning, and by dinner it’s perfect over pasta. It feels like a restaurant meal—with almost no effort!

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Sear the beef Heat the olive oil in a frying pan over medium-high heat. Season the beef with salt and black pepper. Add the beef chunks to the hot pan and sear for approximately 3 minutes per side until a deep brown crust forms. This helps develop the rich, savoury flavour associated with traditional beef ragu. Transfer the browned beef to the slow cooker.

Step 2

Prepare the aromatic tomato base In the same pan, add the onion, carrot, celery and mushrooms. Sauté for 3–4 minutes, allowing the vegetables to soften. Add the garlic and tomato paste. Cook for another minute until fragrant. Stir in a splash of the beef stock to release the browned bits from the pan. Transfer everything to the slow cooker.

Step 3

Slow cook the beef ragu Add the crushed tomatoes, remaining beef stock, fresh thyme and bay leaf to the slow cooker. Stir gently to combine, ensuring the beef is mostly surrounded by sauce. Cover and cook on LOW for approximately 8–10 hours, until the beef is tender enough to shred easily. Begin checking around 7–8 hours for these smaller pieces. If the beef remains firm, continue cooking until it softens. For an even richer sauce, allow the tomato mixture to slowly reduce around the beef. Avoid adding excess liquid unnecessarily.

Step 4

Add the courgette and spinach Approximately 45 minutes before serving, add the finely diced courgette to the slow cooker. Once the beef is tender, remove the thyme stems and bay leaf. Shred the beef using two forks and stir it back into the sauce. Add the baby spinach during the final 5–10 minutes, allowing it to wilt. If preparing this before work, you can add the courgette at the beginning instead; it will soften into the sauce and become less noticeable.

Step 5

Cook the gluten-free pasta Bring a large saucepan of lightly salted water to a boil. Cook the gluten-free pappardelle or tagliatelle according to its package directions until al dente. Reserve a little pasta cooking water, then drain. Gently toss the pasta with some of the beef ragu, adding a splash of reserved pasta water if necessary to help the sauce coat the ribbons. Avoid overcooking gluten-free pasta, which can break apart more easily than wheat pasta.

Step 6

Roast the lemon-garlic broccoli Approximately 25 minutes before serving, preheat your oven to 210°C. Toss the broccoli florets with olive oil, minced garlic and black pepper. Spread on a lined baking tray and roast for approximately 15–20 minutes until tender with lightly browned edges. Finish with fresh lemon juice just before serving. The slightly tangy broccoli complements the rich tomato-and-beef sauce.

Step 7

Assemble your balanced dinner Divide the gluten-free pasta and shredded beef ragu between two bowls or plates. Spoon over any remaining tomato sauce, distributing the beef and vegetables evenly. Add a generous portion of lemon-garlic roasted broccoli alongside. Finish with chopped fresh parsley or basil. Sprinkle with a little nutritional yeast if you'd like a slightly savoury, cheese-like finish.