Description
A rich and comforting beef ragu served over tender pappardelle, perfect for family dinners or special occasions.
Ingredients
- 2 lbs chuck roast
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 can (14 oz) diced tomatoes
- 2 cups beef broth
- 2 tbsp olive oil
- 1 tsp dried thyme
- 2 bay leaves
- Salt and pepper to taste
- 12 oz pappardelle pasta
- Parmesan cheese, for serving
- Fresh parsley, chopped, for garnish
Instructions
- Heat olive oil in a skillet over medium-high heat. Brown the chuck roast on all sides, then transfer to the slow cooker.
- Add the chopped onion, minced garlic, diced tomatoes, beef broth, thyme, bay leaves, salt, and pepper to the slow cooker.
- Cover and cook on low for 6-8 hours or on high for 4 hours, until the beef is tender.
- About 30 minutes before serving, cook the pappardelle according to package instructions.
- Once the beef is cooked, shred it with forks in the slow cooker and stir to combine the ragu.
- Serve the ragu over the cooked pappardelle, topped with freshly grated Parmesan cheese and chopped parsley.
Notes
For a thicker sauce, reduce the amount of beef broth. Use fresh herbs for a more vibrant flavor.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Main Course
- Method: Slow cooking
- Cuisine: Italian