Description
A rich, hearty beef ragu that simmers to perfection in the slow cooker, served over wide pappardelle noodles.
Ingredients
Scale
- 2 lbs chuck roast, cut into chunks
- 1 can (28 oz) diced tomatoes
- 1 cup red wine
- 1 onion, diced
- 4 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 2 bay leaves
- 1 tsp dried thyme
- Salt and pepper to taste
- 1 lb pappardelle noodles
- Grated Parmesan cheese for serving
Instructions
- Brown the beef in a skillet over medium-high heat until caramelized.
- Transfer the beef to the slow cooker and add diced tomatoes, wine, onion, garlic, carrots, celery, bay leaves, thyme, salt, and pepper.
- Cook on low for 6-8 hours or high for 3-4 hours until the beef is fork-tender.
- Prepare pappardelle according to package instructions.
- Serve ragu over pappardelle with grated Parmesan on top.
Notes
Store any leftovers in an airtight container in the refrigerator for up to 4 days. This ragu can also be frozen for up to 3 months.
- Prep Time: 15
- Cook Time: 360
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1.5 cups
- Calories: 480
- Sugar: 6g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 100mg