Slow Cooker Beef Ragu with Pappardelle

Ingredients

• 2.5 lb beef chuck roast (Cut into chunks)
• 2 tbsp olive oil (For searing the beef)
• 1 tsp salt (For seasoning the beef)
• 0.5 tsp black pepper (For seasoning the beef)
• 1 tsp smoked paprika (For seasoning the beef)
• 1 tsp Italian seasoning (For seasoning the beef)
• 1 large onion (Diced)
• 4 cloves garlic (Minced)
• 2 tbsp tomato paste
• 28 oz crushed tomatoes (One can)
• 1 cup beef broth
• 0.5 cup dry red wine
• 2 tbsp Worcestershire sauce
• 12 oz pappardelle pasta (Cook according to package directions)
• 0.5 cup grated Parmesan cheese (Plus extra for serving, if desired)
• 2 tbsp fresh parsley (Chopped)
• crusty garlic bread (For serving)

Steps

1. 1

   Cut the beef chuck roast into large chunks and pat the pieces dry with paper towels. Season all sides with the salt, black pepper, smoked paprika, and Italian seasoning.

2. 2

   Heat the olive oil in a large skillet over medium-high heat. When the oil is shimmering, add the beef in batches if necessary so the pieces are not crowded.

3. 3

   Sear the beef until deeply browned on all sides, about 2–3 minutes per side. The beef does not need to be cooked through at this stage; the browning develops flavor for the ragu.

4. 4

   Transfer the browned beef to a slow cooker. Add the diced onion and minced garlic over and around the beef.

5. 5

   In a bowl, stir together the tomato paste, crushed tomatoes, beef broth, dry red wine, and Worcestershire sauce until the tomato paste is evenly incorporated.

6. 6

   Pour the tomato mixture over the beef, onion, and garlic. Cover the slow cooker with its lid.

7. 7

   Cook on LOW for 8 hours or on HIGH for 5 hours, until the beef is very tender and falls apart easily when tested with a fork.

8. 8

   Transfer or leave the tender beef in the slow cooker and shred it with two forks. Stir the shredded beef back into the sauce until evenly distributed.

9. 9

   Near the end of the slow-cooking time, bring a large pot of salted water to a boil. Add the pappardelle and cook according to the package directions until al dente.

10. 10

    Drain the pasta thoroughly. Add it to the slow cooker and gently fold it into the beef ragu, taking care not to break the wide noodles.

11. 11

    Sprinkle the Parmesan cheese and chopped fresh parsley over the pasta and ragu. Gently toss or fold once more to distribute the garnish.

12. 12

    Serve immediately with additional Parmesan and crusty garlic bread.

Notes

The recipe specifies LOW for 8 hours or HIGH for 5 hours. Sear the beef in batches if needed to encourage browning rather than steaming. Serve immediately after combining the pasta and ragu.

Nutrition per serving

• main
• pasta
• slow-cooked
• Italian-inspired
• beef
• comfort food
• family dinner