Slow Cooker Beef Ragu (Print-Friendly Version)
Chuck roast cooks slowly in tomato sauce with garlic and herbs, served over pasta for a comforting, flavorful meal.
# What You Need:
→ Beef and Sauce
01 -
570-790 g chuck roast, trimmed of excess fat and bone removed
02 -
850 g tomato sauce
03 -
4 garlic cloves, thinly sliced
04 -
2 bay leaves
05 -
1 teaspoon fennel seeds
06 -
0.25 teaspoon red pepper flakes, optional
07 -
0.25 teaspoon ground black pepper
→ Pasta and Finishing
08 -
250 g pappardelle pasta
09 -
Parmesan cheese, freshly grated, to serve (optional)
# How to Make It:
01 -
Place the chuck roast, tomato sauce, sliced garlic, bay leaves, fennel seeds, red pepper flakes, and black pepper into the slow cooker. Cover with the lid.
02 -
Cook on low heat for 6 to 8 hours or on high heat for 3 to 4 hours until the beef is tender and shreds easily.
03 -
Prepare the pappardelle in a large pot of salted boiling water according to the package or until al dente. Drain well.
04 -
Remove the bay leaves from the slow cooker. Shred the beef using two forks and mix into the sauce. Season with salt as desired.
05 -
Divide the pasta between four bowls. Spoon over the beef and sauce. Top with freshly grated Parmesan cheese, if using.
# Important Notes:
01 -
If pappardelle is unavailable, substitute with gemelli, penne, or fettuccine.