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Italian Beef Ragu with Fresh Pappardelle Pasta
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Course Main Course
Cuisine Italian
Servings 4 people

Equipment

  • Slow Cooker
  • Large Pot

Ingredients
  

  • 1.5 pounds beef chuck roast, cut into 2-inch cubes
  • 1 large onion, chopped
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 3 garlic cloves, minced
  • 1 (28-ounce) can crushed tomatoes
  • 1/4 cup tomato paste
  • 1 cup beef broth
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 2 bay leaves
  • Salt and black pepper to taste
  • 12 ounces fresh pappardelle pasta
  • Freshly grated Parmesan cheese, for serving
  • Chopped fresh parsley, for garnish

Instructions
 

  • Place the beef cubes, onion, carrots, celery, and garlic in the slow cooker.
  • Add the crushed tomatoes, tomato paste, beef broth, oregano, basil, bay leaves, salt, and pepper. Stir to combine everything.
  • Cover and cook on low for 8 hours until the beef is very tender.
  • Remove the bay leaves. Use two forks to shred the beef directly in the sauce, then stir to mix it evenly.
  • Bring a large pot of salted water to a boil. Cook the fresh pappardelle according to package directions until al dente, then drain.
  • Divide the pasta among four bowls. Spoon the ragu over the top. Finish with grated Parmesan and chopped parsley.

Notes

Shred the beef while it is still hot so it absorbs more sauce. If the ragu seems thin after cooking, leave the lid off for the last 30 minutes to thicken it. Leftovers reheat well on the stove with a splash of broth to loosen the sauce. Fresh pappardelle cooks quickly, so start the water only after the beef is ready.
Course: Main Course
Cuisine: Italian
Equipment: Slow Cooker, Large Pot