Beef Ragu
A comforting Italian classic featuring tender shredded beef simmered in a robust tomato-based sauce, perfect for cozy nights or special occasions.
Ingredients
Main Ingredients
- 2 pounds beef chuck roast Ideal for slow cooking
- 1 medium onion, chopped Adds sweetness
- 2 medium carrots, chopped Provides additional sweetness
- 2 stalks celery, chopped For added flavor
- 4 cloves garlic, minced Enhances aroma
- 28 ounces can crushed tomatoes Base of the sauce
- 1 cup beef broth Keeps meat moist
- 1 tablespoon tomato paste Adds richness
- 1 tablespoon Italian seasoning Enhances flavor profile
- to taste Salt and pepper For seasoning
- Grated for serving Parmesan cheese Adds finishing touch
Instructions
Prep the Ingredients
- Place the beef chuck roast in the slow cooker.
- Add the chopped onion, carrots, celery, and minced garlic.
- Pour in the crushed tomatoes and add the beef broth.
- Stir in the tomato paste and Italian seasoning.
- Season with salt and pepper to taste.
Cooking
- Cover the slow cooker and cook on low for 7-8 hours.
- Once done, shred the beef with two forks and return it to the sauce.
Serve
- Cook the pappardelle pasta according to the package instructions.
- Plate a portion of the pasta, top with a generous helping of Beef Ragu, and garnish with grated Parmesan cheese.
- Serve immediately with a side of crusty bread and a simple salad.
Notes
For an added depth of flavor, consider searing the beef before slow cooking. This dish can be stored in the refrigerator for up to 3-4 days or frozen for up to three months.