Beef Ragu with Pasta
April 23, 2025 • 0 comments
- Cook Time:
- Servings: 5
Ingredients
- (1) Chuck Roast
- (3 Tablespoons) Olive oil
- (To taste) Salt
- (To taste) Pepper
- (5 cloves) Minced Garlic
- (1) Onion
- (1 Cup) Celery
- (1 Cup) Carrots
- (1 1/2 Cup) Beef Broth
- (3 1/2 Cup) Crushed Tomatoes
- (2 Tablespoons) Tomato Paste
- (1 Cup) Water
- (1 Tablespoon) Italian Herb Blend
- (2) Bay Leaves
- (2 Teaspoons) White Sugar
- (2 Teaspoons) Salt and Pepper
- (1 lb) Pappardelle Pasta
- (To taste) Parmigiana Reggiano Cheese
Directions
Steps for Cooking:
- Pat dry beef and generously sprinkle with salt and pepper. In a skillet add 2 T olive oil. Add beef and sear each side until browned, work in batches if needed. Remove beef from skillet.
- Add garlic and saute for a minute, then add onion and continue to sauce.
Deglaze the pot by adding a 1/2 cup of beef broth to the pan scrapping the sides. Add carrots and celery and sauce for 3-5 minutes. - Add the remaining ingredients to the slow cooker, except the pasta and cheese. Along with the beef and any juice and allow to slow cook for 3 hours.
- When beef is tender, remove from the slow cooker and shred with a fork and return to the pot. Add the cooked Pappardelle pasta and toss to coat in sauce.
- Sprinkle with Parmigiano-reggiano
