Slow Cooker Beef Ragu with Pappardelle
Slow Cooker Beef Ragu with Pappardelle
Ingredients
For the Beef Ragu
- 2 pounds beef chuck roast
- 1 onion, small, chopped
- 3 cloves garlic, minced
- 1 cup crushed tomatoes
- 1 cup beef broth
- 2 tablespoons tomato paste
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
For Serving
- 12 ounces pappardelle pasta
- as needed Parmesan cheese, freshly grated, for serving
Instructions
- 1
Place the 2 pounds of beef chuck roast, 1 small chopped onion, and 3 cloves of minced garlic into the slow cooker insert.
⏱️ 5 min
- 2
Add 1 cup of crushed tomatoes, 1 cup of beef broth, and 2 tablespoons of tomato paste to the slow cooker.
⏱️ 2 min
- 3
Season the ingredients with 1 teaspoon of Italian seasoning, 1/2 teaspoon of salt, and 1/2 teaspoon of black pepper. Stir gently to combine the liquids and seasonings around the beef.
⏱️ 3 min
- 4
Cover the slow cooker and cook on the LOW setting for 7 to 8 hours, or until the beef is fork-tender.
⏱️ 420 min
- 5
Once the cooking time is complete, carefully remove the lid. Using two forks, shred the beef directly in the slow cooker. Stir the shredded beef into the rich tomato sauce until well combined.
⏱️ 10 min
- 6
While the beef is being shredded, bring a large pot of salted water to a rolling boil. Add the 12 ounces of pappardelle pasta and cook according to package directions until it is al dente.
⏱️ 10 min
- 7
Drain the cooked pappardelle pasta and add it directly to the slow cooker with the beef ragu. Toss everything together thoroughly to ensure the pasta is fully coated with the flavorful sauce.
⏱️ 5 min
- 8
Serve the Slow Cooker Beef Ragu with Pappardelle hot, optionally with extra sauce on top and a generous sprinkle of freshly grated Parmesan cheese.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Slow Cooker Beef Ragu with Pappardelle
For the Beef Ragu
- 2 pounds beef chuck roast
- 1 onion, small, chopped
- 3 cloves garlic, minced
- 1 cup crushed tomatoes
- 1 cup beef broth
- 2 tablespoons tomato paste
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
For Serving
- 12 ounces pappardelle pasta
- as needed Parmesan cheese, freshly grated, for serving
Instructions
- 1
Place the 2 pounds of beef chuck roast, 1 small chopped onion, and 3 cloves of minced garlic into the slow cooker insert.
⏱️ 5 min - 2
Add 1 cup of crushed tomatoes, 1 cup of beef broth, and 2 tablespoons of tomato paste to the slow cooker.
⏱️ 2 min - 3
Season the ingredients with 1 teaspoon of Italian seasoning, 1/2 teaspoon of salt, and 1/2 teaspoon of black pepper. Stir gently to combine the liquids and seasonings around the beef.
⏱️ 3 min - 4
Cover the slow cooker and cook on the LOW setting for 7 to 8 hours, or until the beef is fork-tender.
⏱️ 420 min - 5
Once the cooking time is complete, carefully remove the lid. Using two forks, shred the beef directly in the slow cooker. Stir the shredded beef into the rich tomato sauce until well combined.
⏱️ 10 min - 6
While the beef is being shredded, bring a large pot of salted water to a rolling boil. Add the 12 ounces of pappardelle pasta and cook according to package directions until it is al dente.
⏱️ 10 min - 7
Drain the cooked pappardelle pasta and add it directly to the slow cooker with the beef ragu. Toss everything together thoroughly to ensure the pasta is fully coated with the flavorful sauce.
⏱️ 5 min - 8
Serve the Slow Cooker Beef Ragu with Pappardelle hot, optionally with extra sauce on top and a generous sprinkle of freshly grated Parmesan cheese.
⏱️ 5 min