This slow cooker beef ragu pasta is rich, hearty, and packed with deep savory flavor. Tender beef slowly cooks in a thick tomato and onion sauce until perfectly melt-in-your-mouth, then gets tossed with wide ribbons of pasta that soak up every bit of the delicious sauce. It’s cozy, comforting, and perfect for a satisfying homemade dinner.

Ingredients
2 lbs beef chuck roast, cut into chunks
1 onion, finely chopped
3 cloves garlic, minced
2 cups crushed tomatoes
2 tbsp tomato paste
1 cup beef broth
1 tbsp Worcestershire sauce
1 tsp Italian seasoning
1 tsp paprika
Salt and black pepper
12 oz pappardelle or wide pasta noodles

Instructions

Start by placing the chopped onion and garlic into the slow cooker.

Season the beef with salt, pepper, paprika, and Italian seasoning, then place it into the slow cooker.

Add crushed tomatoes, tomato paste, beef broth, and Worcestershire sauce. Stir gently to combine.

Cover and cook on LOW for 7–8 hours or HIGH for 4–5 hours until the beef becomes very tender.

Shred or break apart the beef with forks directly in the sauce.

Cook the pasta according to package instructions until al dente, then drain.

Add the cooked pasta into the slow cooker and toss well until fully coated in the rich sauce.

Let everything sit together for a few minutes before serving.

Serving

Serve hot with grated parmesan cheese, fresh herbs, and crusty bread on the side.

Storage

Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently with a splash of broth if needed.

Tips
Use chuck roast for best tenderness
Cook low and slow for maximum flavor
Don’t overcook the pasta
Add pasta water if sauce becomes too thick
Fresh parmesan adds extra richness

FAQ

Can I make this ahead of time?
Yes, the flavor gets even better the next day.

Can I freeze it?
Yes, freeze the sauce separately for best texture.

What pasta works best?
Pappardelle or tagliatelle work perfectly.

Can I add vegetables?
Yes, carrots or mushrooms are great additions.

Ingredients

• 1 lb ground beef
• 4 small flour tortillas
• 4 slices cheddar cheese
• 1/2 cup diced tomatoes
• 1/4 cup chopped lettuce
• 1/4 cup sliced pickles
• 1/4 cup finely chopped onions
• Salt and pepper to taste

For the Sauce

• 1/2 cup mayonnaise
• 2 tablespoons ketchup
• 1 tablespoon mustard
• 1/2 teaspoon garlic powder

Instructions

Start by seasoning the ground beef with salt and pepper, then divide it into equal portions. Place each portion onto a tortilla and press it down into a thin, even layer so it sticks to the surface. Heat a skillet over medium-high heat and place the tortilla beef-side down. Cook until the beef develops a crispy, golden crust and is fully cooked.

Flip the tortilla carefully, then place a slice of cheddar cheese on top of the beef and cook for another 1–2 minutes until the cheese is melted and gooey.

While the tacos are cooking, prepare the sauce by mixing mayonnaise, ketchup, mustard, and garlic powder in a small bowl until smooth and creamy.

Remove the tacos from the pan and top them with chopped lettuce, diced tomatoes, sliced pickles, and onions. Drizzle generously with the prepared sauce, fold the tortillas, and serve immediately while hot for the best flavor and texture.

Serving

Serve these smash burger tacos fresh off the skillet with crispy fries, potato wedges, or a simple salad. They’re perfect for lunch, dinner, or even a fun gathering with friends and family.

Storage

These tacos are best enjoyed fresh, but leftovers can be stored in the refrigerator for up to 2 days. Reheat in a skillet to maintain crispiness.

Tips

• Use high heat to achieve a crispy beef crust
• Avoid overcooking to keep the meat juicy
• Press the beef thinly for even cooking
• Add jalapeños or hot sauce for extra flavor

FAQ

Can I use corn tortillas instead of flour?
Yes, but flour tortillas hold together better and give a softer texture.

Can I prepare these in advance?
You can prep the ingredients ahead of time, but cook and assemble just before serving for the best results.