Imported from TikTok

Crockpot Beef Ragu Tagliatelle

Name: Crockpot Beef Ragu Tagliatelle
Prep time: 30 min
Cook time: 600 min
Total time: 630 min
Yield: 8 servings
Cuisine: Italian
Ingredients: 3 lb beef chuck roast (cut into 4–6 chunks); 1 tsp sea salt (plus more to taste); 0.5 tsp black pepper; 1 tbsp olive oil; 1 cup dry red wine; 6 garlic (minced); 3 carrots (diced); 3 celery stalks (diced); 1 white onion (diced); 3 tbsp tomato paste; 28 oz crushed tomatoes; 0.5 cup low-sodium beef broth; 3 sprigs fresh thyme; 3 bay leaves; 0.5 cup coconut milk or heavy cream (optional; use coconut milk or heavy cream); 30 oz tagliatelle (gluten-free if needed); water (for boiling pasta); parmesan cheese (for serving)

Recipe by @thefitpeach @thefitpeach · TikTok

Imported by Tara Farrar on SeeMeCook

Fall-apart beef chuck roast cooks slowly in a rich tomato, vegetable, and red wine ragu, finished with coconut milk or cream and tossed with tagliatelle. The recipe makes a generous batch, and extra sauce can be refrigerated or frozen for later.

8 servings630 minItalian

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Ingredients

3 lb beef chuck roast (cut into 4–6 chunks)
1 tsp sea salt (plus more to taste)
0.5 tsp black pepper
1 tbsp olive oil
1 cup dry red wine
6 garlic (minced)
3 carrots (diced)
3 celery stalks (diced)
1 white onion (diced)
3 tbsp tomato paste
28 oz crushed tomatoes
0.5 cup low-sodium beef broth
3 sprigs fresh thyme
3 bay leaves
0.5 cup coconut milk or heavy cream (optional; use coconut milk or heavy cream)
30 oz tagliatelle (gluten-free if needed)
water (for boiling pasta)
parmesan cheese (for serving)

Steps

1
Cut the chuck roast into 4–6 chunks. Season all over with the measured sea salt and black pepper.
2
Heat the olive oil in a large skillet over medium-high heat.
3
Sear the beef in the skillet until browned and crispy, about 3–5 minutes per side.
4
Pour the red wine over the beef in the skillet. Simmer until the wine has reduced by half.
5
Meanwhile, add the minced garlic, diced carrots, celery, and onion to the crockpot.
6
Add the tomato paste, crushed tomatoes, and low-sodium beef broth to the crockpot. Stir to combine.
7
Nestle the seared beef into the sauce. Pour in the reduced wine and any pan juices.
8
Add the thyme sprigs and bay leaves.
9
Cover and cook on LOW for 8–10 hours or on HIGH for 4–5 hours, until the beef is fall-apart tender.
10
Transfer the beef to a plate. Discard the thyme stems and bay leaves, then shred the beef into small pieces.
11
Return the shredded beef to the crockpot. Stir in the coconut milk or heavy cream, if using.
12
Cook uncovered on LOW for 10–20 minutes, until the sauce thickens. Season to taste with additional salt.
13
Bring a large pot of salted water to a boil. Cook the tagliatelle until al dente.
14
Reserve ½ cup of pasta water. Drain the tagliatelle and return it to the pot.
15
Toss the pasta with the ragu. Add the reserved pasta water a splash at a time if you want a thinner sauce.
16
Serve topped with Parmesan cheese.

Notes

The creator says extra sauce can be stored in the refrigerator or freezer and reheated with freshly cooked noodles. Salted pasta water is used, but no amount of salt is specified. The description calls for 8–10 hours on LOW or 4–5 hours on HIGH; the audio transcript has apparent speech-to-text errors on these timings, so the written recipe timings are followed.