Name: Beef Ragu
Prep time: 15 min
Cook time: 8 h
Total time: 8 h 15 min
Yield: 6 servings
Cuisine: Italian-American
Ingredients: 3 lbs beef chuck roast; salt, for searing; black pepper, for searing; garlic powder, for searing; 1 large yellow onion, diced; 2 carrots, finely diced; 2 celery stalks, finely diced; 4 cloves garlic, minced; 2 (28 oz) cans crushed tomatoes; 1.5 cups dry red wine; 1 cup beef broth; 2 tbsp tomato paste; 2 tbsp garlic powder; salt, to taste; 3 sprigs fresh rosemary; 3 sprigs fresh thyme; 2 bay leaves; 1 parmesan rind; 1 lb pappardelle pasta, for serving; Fresh parsley, for garnish; Parmesan cheese, for garnish; Garlic bread, for serving

1

Season the beef chuck roast generously on all sides with salt, pepper, and garlic powder.

2

Sear the beef in a hot pan until browned on all sides.

3

To the basin of a slow cooker, add the diced onion, carrots, celery, and minced garlic.

4

Pour in the crushed tomatoes, red wine, and beef broth.

5

Season with salt and garlic powder. Add the fresh rosemary sprigs, thyme sprigs, bay leaves, and the parmesan rind.

6

Nestle the seared beef into the sauce.

7

Add the tomato paste and stir everything to combine.

8

Cover and cook on low for 8-10 hours or on high for 4-6 hours, until the beef is fall-apart tender.

9

Remove the beef from the slow cooker. Discard the herb stems, bay leaves, and parmesan rind.

10

Shred the beef using two forks.

11

Return the shredded beef to the sauce in the slow cooker and stir to incorporate.

12

Serve the beef ragu over cooked pappardelle pasta.

13

Garnish with fresh parsley and freshly grated parmesan cheese. Serve with garlic bread on the side.

Beef Ragu

Ingredients

22 Ingredients

Instructions

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