Description
Indulge in a hearty and comforting meal with this Slow Cooker Beef Ragu with Pappardelle. Tender chunks of beef in a rich tomato sauce, served over delicate pappardelle pasta and garnished with fresh parsley and Parmesan.
Ingredients
Scale
Beef Ragu:
- 2 tablespoons olive oil
- 2 ½ pounds beef chuck roast, cut into large chunks
- Salt and black pepper to taste
- 1 yellow onion, diced
- 3 garlic cloves, minced
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- ½ teaspoon crushed red pepper flakes (optional)
- 1 cup dry red wine
- 1 can (28 oz) crushed tomatoes
- 1 bay leaf
To Serve:
- 1 pound pappardelle pasta
- Fresh parsley and grated Parmesan for garnish
Instructions
- Sear the Beef: Heat olive oil in a skillet, season beef, and brown on all sides. Transfer to slow cooker.
- Prepare the Sauce: In the skillet, cook onion, garlic, tomato paste, herbs, and red pepper flakes. Deglaze with wine, then pour over beef in the slow cooker. Add tomatoes and bay leaf.
- Cook: Cover and cook on low for 8 hours or high for 4–5 hours until beef is tender. Shred the beef and mix into the sauce.
- Serve: Cook pappardelle, toss with beef ragu, and serve topped with parsley and Parmesan.
Notes
- Can be made ahead and tastes better the next day.
- Substitute beef broth for red wine if desired.
- Leftovers freeze well for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Italian
Nutrition
- Serving Size: 1 ½ cups
- Calories: 560
- Sugar: 7g
- Sodium: 580mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 4g
- Protein: 38g
- Cholesterol: 110mg
