1-First, pat the beef dry and season it with salt and pepper, then heat 1 tablespoon of olive oil in a pan to sear the pieces for 3-5 minutes until they’re nicely browned. This step locks in flavors before transferring everything to the slow cooker.

2-Next, in the same pan, reduce heat and add the remaining olive oil to sauté garlic, onion, carrots, and celery for about 5 minutes to build a tasty base.

3-Then, stir in the crushed tomatoes, tomato paste, bouillon cubes, red wine, water, thyme, and bay leaves, along with the seared beef. Set your slow cooker to low heat and let it cook for 6-8 hours, or high for 3-4 hours, until the beef is tender. Once done, remove the beef, shred it with forks, and mix it back into the sauce for another simmer to thicken things up.

4-Finally, cook your pappardelle in salted boiling water just shy of the package time, reserve some pasta water, and toss everything together in a pan for that perfect sauce coating. Serve right away with parmesan and parsley. This method, adapted from traditional stovetop techniques, makes for a hands-off masterpiece.