Italian Beef Ragu with Pappardelle Pasta
Equipment
- Slow Cooker
- Large Pot
- Knife
- Cutting Board
Ingredients
- 1.5 pounds beef chuck roast, cut into large chunks
- 1 medium onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 can (28 oz) crushed tomatoes
- 1 cup beef broth
- 2 bay leaves
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 12 ounces pappardelle pasta
- Grated Parmesan cheese, for serving
Instructions
- Add the beef chunks, onion, carrots, celery, and garlic to the slow cooker.
- Pour in the crushed tomatoes and beef broth.
- Stir in the bay leaves, oregano, salt, and black pepper.
- Cover and cook on low for 8 hours until the beef is very tender.
- Remove the bay leaves and shred the beef directly in the sauce with two forks.
- Cook the pappardelle pasta in a large pot of salted boiling water according to package directions.
- Drain the pasta and divide it among four bowls.
- Spoon the ragu over the pasta and top with grated Parmesan cheese.
Notes
Shred the beef while it is still hot so it absorbs more sauce. If the ragu seems too thick at the end, stir in a splash of the pasta cooking water before serving. Leftovers keep well in the fridge for three days and reheat gently on the stove with a little extra broth to loosen the sauce.
Course: Main Course
Cuisine: Italian
Equipment: Slow Cooker, Large Pot, Knife, Cutting Board
Cuisine: Italian
Equipment: Slow Cooker, Large Pot, Knife, Cutting Board