Slow Cooker Beef Ragu with Pappardelle
Tender browned beef chuck slow-cooked with tomatoes, onion, carrot, garlic, and herbs until shreddable, then tossed with pappardelle, Parmesan, and its rich savory sauce.
Prep: 25 min · Cook: 510 min · Yield: 6 · Method: Slow Cooker
Ingredients
- 3 lb (1.4 kg) beef chuck roast, boneless
- 2 tsp kosher salt
- 1 tsp black pepper
- 2 tbsp (30 ml) olive oil
- 1 large yellow onion
- 1 large carrot
- 4 cloves garlic
- 28 oz (794 g) crushed tomatoes
- 1 cup (240 ml) beef broth
- 2 tsp dried italian seasoning
- 1 leaf bay leaf
- 1 lb (454 g) pappardelle
- 1 cup (85 g), finely grated parmesan cheese
Cooking instructions
- Pat the beef dry and season all over with the salt and pepper. Heat the olive oil in a large skillet over medium-high heat. Brown the beef on all sides, working in batches if needed, about 8 minutes total. Transfer it to a 6-quart slow cooker. (about 8 min) — Medium-high heat
- Add the onion, carrot, and garlic to the slow cooker around the beef. Pour in the crushed tomatoes and beef broth, then add the Italian seasoning and bay leaf. Cover and cook until the beef is fork-tender and reaches at least 190°F (88°C), 8 hours on Low or 5 hours on High. (about 480 min) — Slow cooker: Low or High
- Transfer the beef to a large bowl and discard the bay leaf. Shred the beef with two forks, removing any large pieces of fat. Return the shredded beef to the sauce and stir. Taste and adjust the salt and pepper. (about 10 min) — Hot
- Bring a large pot of salted water to a boil. Cook the pappardelle according to the package directions until al dente. Reserve 1 cup (240 ml) of pasta water, then drain the pasta. (about 10 min) — Boiling
- Toss the pasta with the ragu and Parmesan, adding reserved pasta water a little at a time until the sauce coats the noodles. Serve immediately with extra Parmesan if desired. (about 2 min) — Hot