A perfect beef ragu served over large flat Pappardelle pasta. Quite possibly the most home-style meal around!
Course: Slow Cooker Beef Ragu
- 3 lb beef chuck roast
- 1 onion diced
- 2 carrots diced
- 3 celery stalks diced
- 4 cloves of garlic minced
- 14.5 oz can diced tomatoes
- 6 oz can tomato paste
- 1 cup red wine
- 1 tsp thyme
- 1 tsp rosemary
- 1 tsp salt
- 1/2 tsp pepper
- 10-16 oz Pappardelle
- 1/2 cup Parmesan cheese
Dice 1 medium onion, 2 carrots, 3 celery stalks and 4 cloves of garlic. Place into a slow cooker.
Cut the beef roast into large chunks. Cut around the hard fat and remove. If you are lucky to have no fat, there is no need to cut up the roast.
Place the beef into the slow cooker.
Add salt, pepper, rosemary and thyme.
Add 15oz can of diced tomatoes and a 6 oz can of tomato paste.
Finally add 1 cup of red wine. We love Avalon Cabernet. It is a nicely balanced wine that is perfect for a table wine. We buy it by the case.
Cook on low for 8 hours.
Remove the beef and shred with a couple of forks. Return the beef to the slow cooker and mix will with the remaining juices.
Cook the Pappardelle according to the package instructions.
Once cooked, drain the water. Then add a couple ladles of the beef ragu to the pappardelle and mix. Keep adding the ragu to the pappardelle until you have your preferred ratio of ragu to pappardelle.
Place the ragu and pappardelle onto a plate and then top with freshly grated Parmesan.