Slow Cooker Beef Ragu with Pappardelle
A comforting and easy slow cooker beef ragu served with pappardelle pasta, perfect for a cozy meal.
Ingredients
For the Beef Ragu
- 3 lbs chuck roast Cut into big chunks
- 1 cup chopped onions Add to the slow cooker
- 2 cups chopped carrots Add to the slow cooker
- 3 cloves garlic Minced, add to the slow cooker
- 1 can crushed tomatoes For the sauce
- 1 cup red wine Optional, splash for flavor
- 1 cup beef broth For the sauce
- 1 tsp dried basil
- 1 tsp dried thyme
- 1 bay leaf bay leaf If available
For Serving
- 12 oz pappardelle pasta Can substitute tagliatelle or egg noodles if necessary
- 1/2 cup grated parmesan cheese For topping
- 2 tbsp olive oil For drizzling on top
Instructions
Preparation
- Cut the chuck roast into big chunks.
- Heat a pan and brown the beef chunks.
- Add the browned beef to the slow cooker.
- Add chopped onions, carrots, minced garlic, crushed tomatoes, red wine, beef broth, dried basil, dried thyme, and bay leaf to the slow cooker.
- Cover and cook on low heat for 8 hours.
Serving
- Once done, shred the beef with two forks.
- Cook the pappardelle pasta according to package instructions.
- Drain the pasta and combine it with the ragu.
- Serve topped with grated Parmesan cheese and a drizzle of olive oil.
Notes
For best flavors, allow ragu to cool before freezing, and don't forget to save a splash of pasta water to adjust sauce thickness. This recipe can be a great freezer meal.