Slow Cooker Beef Ragu
Slow cooked beef ragu, in a thick tomato sauce, served with fresh pappardelle pasta. This pasta dish is perfect for a cozy, fall evening with friends. Now hand me the wine!
Ingredients
- 2 lbs chuck roast
- 1 brown/yellow onion finely diced
- 2 carrots finely diced
- 2 celery sticks finely diced
- 3 garlic cloves
- 28 oz tin crushed tomatoes
- ¼ cup red wine
- 2 dried bay leaves
- 4 sprigs of thyme
- ½ teaspoon salt + more if desired
- ½ teaspoon pepper + more if desired
- 8.8 oz dried pappardelle
Instructions
To Make The Night Before
- To make the night before - place the beef, onion, carrot, celery, whole garlic cloves, bay leaves and thyme in the inner bowl of the slow cooker. Cover and refrigerate until morning.
- In the morning, add the crushed tomato, red wine and salt and pepper, and gently stir to combine and to cover the beef.
- Place in slow cooker and cook for 8 hours on low.
To Make The Morning Of
- Place all ingredients in the slow cooker bowl, stir to combine then cook on low for 8 hours.
To Serve
- One the slow cooker beef is finished, use two forks to gently shred the beef apart until there are no large lumps of beef remaining. Taste and adjust the salt and pepper to taste preferences.
- Return slow cooker to 'warm' setting while you make the pasta.
- Follow the packet instructions to make the pasta. Every pasta is different, but generally, you'll bring a pot of salted water to the boil, then add your pappardelle and cook for around 6 minutes until al dente. Different pasta brands have different cooking times. Fresh egg pasta will also have a different cooking time.
- Once cooked, strain your pasta.
- Serve the pasta onto a plate, and add a large spoonful of the beef ragu on to the top of the pasta.
- Garnish with fresh, grated parmesan cheese, and extra thyme leaves or finely chopped parsley.