Slow Cooker Hearty Beef Bolognese Pappardelle
If you love slow cooker pasta recipes, this Slow Cooker Hearty Beef Bolognese with Pappardelle is the ultimate cozy dinner. This rich and satisfying Italian-style beef bolognese delivers deep, slow-simmered flavor without standing at the stove. Simply ladle one flavorful tomato mixture over raw ground beef and pasta, and let the slow cooker do all the work.
Why you’ll love this slow cooker beef bolognese recipe:
Easy dump-and-go slow cooker dinner for busy weeknights
Deep Italian flavor with minimal prep time
Tender pasta cooked directly in the sauce for maximum flavor
Family-friendly comfort food that reheats beautifully
Perfect for meal prep, cozy dinners, or freezer-friendly leftovers
This easy slow cooker bolognese pasta combines crushed San Marzano tomatoes, garlic, oregano, and beef stock to create a hearty sauce that clings to wide ribbons of pappardelle. The result is a warm, satisfying dish that feels like a restaurant-quality Italian meal made effortlessly at home.
Ingredients:
1 pound dry pappardelle pasta
1½ pounds ground beef (80–90% lean)
1 can (28 oz) crushed San Marzano tomatoes
1½ cups beef stock
4 cloves garlic, minced
2 teaspoons dried oregano
1 teaspoon kosher salt
½ teaspoon black pepper
½ teaspoon crushed red pepper flakes (optional)
2 tablespoons tomato paste (optional)
2 tablespoons olive oil (optional)
Fresh basil or parsley, for garnish
Freshly grated Parmigiano-Reggiano, for serving
Directions:
Lightly grease a 6- to 7-quart slow cooker with olive oil or nonstick spray.
Spread the dry pappardelle pasta evenly on the bottom. Break noodles in half if needed.
Crumble the raw ground beef over the pasta, keeping it loose so it cooks evenly into the sauce.
In a bowl, whisk together crushed tomatoes, beef stock, garlic, oregano, salt, pepper, and red pepper flakes. Stir in tomato paste and olive oil if using. This becomes your rich slow cooker bolognese sauce.
Slowly ladle the mixture over the beef and pasta, ensuring everything is well coated. Add a splash more broth if needed so most pasta is submerged.
Cover and cook on LOW for 4–5 hours or HIGH for 2½–3 hours. Avoid opening the lid early to keep heat consistent.
About halfway through cooking, gently stir to break up beef and loosen pasta.
The dish is ready when pasta is tender and the sauce is thick and hearty. Taste and adjust seasoning before serving.
Serving Ideas & Benefits:
Serve this slow cooker Italian pasta dinner in warm bowls topped with freshly grated Parmigiano-Reggiano and a drizzle of olive oil. Pair it with a simple green salad or garlic bread to balance the rich tomato-beef sauce.
Benefits of this hearty slow cooker meal:
Slow cooking allows flavors to deepen naturally without constant stirring
Cooking pasta directly in sauce helps absorb flavor
High-protein ground beef makes it filling and satisfying
One-pot cooking means fewer dishes and easier cleanup
Variations & Tips:
Swap half the beef with ground turkey for a lighter version.
Add a small splash of balsamic vinegar if you want a deeper, slightly tangy flavor (optional).
Add chopped onion or carrots for extra sweetness and texture.
Stir in a little cream at the end for a silky restaurant-style ragù.
