Description
Beef ragu is a slow-cooked meat sauce, typically made with beef or pork, that’s simmered with vegetables, tomatoes, and seasonings until the meat is fall-apart tender. The sauce is rich, savory, and incredibly flavorful, making it the perfect companion for pasta. The traditional way of making beef ragu involves simmering the beef for hours to allow all the flavors to meld together.
Ingredients
Scale
For the Beef Ragu:
- 2 lbs beef chuck roast, cut into large chunks
- 2 tbsp olive oil
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 1 cup beef broth
- 1/2 cup red wine (optional)
- 2 tbsp tomato paste
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 bay leaf
- Salt and pepper, to taste
For the Pappardelle:
- 12 oz pappardelle pasta
- Grated Parmesan cheese, for serving
- Fresh basil or parsley, for garnish
Instructions
1. Prepare the Beef Ragu:
- Sear the Beef: In a large skillet, heat olive oil over medium-high heat. Season the beef chunks with salt and pepper, then sear them in batches until browned on all sides. Transfer to the slow cooker.
- Sauté Vegetables: In the same skillet, add the onion, carrots, and celery. Sauté for about 5 minutes until softened. Add garlic and cook for another minute.
- Combine Ingredients: Add the sautéed vegetables to the slow cooker with the beef. Stir in crushed tomatoes, beef broth, red wine, tomato paste, oregano, thyme, bay leaf, and additional salt and pepper to taste.
- Cook: Cover and cook on low for 8 hours or on high for 4 hours, until the beef is tender and easily shredded.
2. Cook the Pappardelle:
- Boil Pasta: About 15 minutes before the ragu is done, bring a large pot of salted water to a boil. Cook the pappardelle according to package instructions until al dente.
- Drain and Toss: Drain the pasta and toss it with a little olive oil to prevent sticking.
3. Serve:
- Shred the Beef: Remove the beef from the slow cooker and shred it with two forks. Return it to the sauce and stir to combine.
- Plate: Serve the beef ragu over the pappardelle. Garnish with grated Parmesan cheese and fresh basil or parsley.
Notes
For extra richness, stir in a splash of red wine or a dollop of mascarpone before serving. Garnish with freshly grated Parmesan and chopped parsley for a finishing touch.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Main Course
- Method: Slow-cooked
- Cuisine: Italian
Nutrition
- Serving Size: Bowl
- Calories: 600kcal
- Sugar: 6g
- Sodium: 480mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 105mg
Keywords: Slow Cooker Beef Ragu with Pappardelle