Description
Experience the comfort of a deeply savory, melt-in-your-mouth Italian-style ragu featuring tender shredded beef in a rich, herb-infused tomato sauce.
Ingredients
1 teaspoon olive oil
2 1/2 pounds beef chuck roast (cut into 4 large chunks)
Kosher salt and pepper (to taste)
1 carrot (peeled and chopped)
6 garlic cloves (minced)
1 medium yellow onion (diced)
1 stalk celery (diced)
3 Tablespoons tomato paste
1/2 cup reduced sodium beef broth
1 (28oz) can crushed tomatoes
2 bay leaves
2–3 sprigs fresh thyme
16 oz pappardelle pasta (gluten-free if needed)
To serve: Parmesan, ricotta, or parsley
Instructions
1. Preheat your slow cooker on high.
2. Heat olive oil in a skillet over medium-high heat. Season beef chunks with salt and pepper, then brown on both sides for about 3 minutes each. This optional step adds great flavor.
3. Place the browned beef in the slow cooker.
4. Add the chopped carrot, minced garlic, diced onion, diced celery, tomato paste, beef broth, and crushed tomatoes to the slow cooker. Gently stir to combine everything with the beef. Place the bay leaves and thyme sprigs on top. Cover and cook on low for 8-10 hours, or until the beef is fork-tender and the sauce is a deep red.
5. Remove and discard the bay leaves and thyme sprigs. Shred the beef directly in the pot using two forks.
6. Cook pappardelle pasta according to package directions. Drain the pasta and toss it with the ragu before serving. Enjoy with Parmesan, ricotta, or parsley.
Notes
Check the beef after 8 hours. If it does not pull apart easily with a fork, keep it cooking for the full 10 hours. The result is worth the wait.
If your sauce seems too thick after shredding the meat, you can stir in a small splash of pasta water to adjust the consistency to your liking.
Be sure to cut your beef into even, large chunks. This ensures that the meat cooks at an even rate throughout the long duration in the slow cooker.
When tossing the pasta with the sauce, do it right before serving to ensure the pappardelle remains fresh and does not absorb too much liquid.
- Prep Time: 15 minutes
- Cook Time: 8-10 hours
- Category: Main Course
- Cuisine: Italian