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Slow Cooker Italian Beef Ragu with Pappardelle
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Course Main Course
Cuisine Italian
Servings 4 people

Equipment

  • Slow Cooker
  • Large Skillet
  • Large Pot

Ingredients
  

  • 1 pound ground beef
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1 can (28 oz) crushed tomatoes
  • 2 tablespoons tomato paste
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 cup beef broth
  • Salt and black pepper to taste
  • 8 ounces pappardelle pasta
  • Fresh parsley, chopped, for garnish
  • Grated Parmesan cheese, for serving

Instructions
 

  • Heat a large skillet over medium heat. Add the ground beef and cook until it is no longer pink, breaking it up with a spoon as it browns. Drain any excess fat.
  • Add the onion and garlic to the skillet with the beef. Cook for 2 to 3 minutes until the onion softens.
  • Transfer the beef mixture to the slow cooker. Stir in the crushed tomatoes, tomato paste, oregano, basil, beef broth, salt, and pepper.
  • Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours until the sauce thickens and the flavors meld.
  • About 15 minutes before serving, cook the pappardelle in a large pot of salted boiling water according to package directions. Drain the pasta.
  • Spoon the ragu over the cooked pappardelle. Top with chopped parsley and grated Parmesan.

Notes

If the ragu seems thin after cooking, remove the lid for the last 30 minutes on high to let it reduce. Leftovers keep well in the refrigerator for three days and reheat gently on the stovetop with a splash of broth to loosen the sauce. For a brighter finish, stir a pinch of red pepper flakes into the slow cooker during the last hour.
Course: Main Course
Cuisine: Italian
Equipment: Slow Cooker, Large Skillet, Large Pot