Beef Ragu
User Reviews
5.0
9 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Additional Time
4 hrs
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Total Time
30 mins
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Servings
6 servings
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Calories
766 kcal
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Course
Main Course
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Cuisine
Italian
Beef Ragu
Report
This easy slow cooker Beef Ragu with pappardelle pasta is the epitome of Italian comfort food. Tender chunks of beef and hearty vegetables simmering in a red wine-tomato sauce sounds fancy, but after a few minutes of flavor-building up front, your slow cooker does all the work!
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Ingredients
For the sauce:
- 3 tablespoons olive oil plus more as needed
- 2 1/2 pounds beef chuck roast cut in half if needed to fit in pot (see note 1)
- salt
- 1 large onion peeled and finely diced (2 cups)
- 1 cup carrots peeled and finely diced (2 carrots)
- 1 cup celery finely diced (2 ribs)
- 4 cloves garlic minced
- 1 (28 ounce) can crushed tomatoes
- 2 cups beef broth
- 1 cup dry red wine such as pinot noir (see note 2)
- 3 tablespoon tomato paste
- 2 bay leaves
- 2 teaspoons fennel seeds crushed
- 1 teaspoon red chili flakes optional
- 4 prigs fresh thyme or 1/2 teaspoon dried
For serving:
- 1 pound pappardelle (see note 3)
- freshly grated Parmesan cheese for serving, optional
- fresh basil or thyme for serving, optional
Instructions
- In a Dutch oven or large stock pot, heat the olive oil over medium-high heat until shimmering. Sprinkle beef generously with salt on all sides. Add to pot in a single layer and sear without moving until a dark brown crust forms on one side, about 5 to 6 minutes.
- Flip meat over and continue browning on the second side until a dark crust forms. Remove from pot and transfer to slow cooker.
- Swirl the pot to make sure there are at least 2 tablespoons oil and/or rendered fat. If not, add 1-2 tablespoons more. Add onion, carrots, celery, and a pinch of salt, and scrape the browned bits off the bottom of the pot (aka delicious flavor).
- Continue cooking, stirring occasionally, until vegetables are soft, about 5 minutes. Stir in garlic until fragrant, about 30 seconds.
- Stir in crushed tomatoes, broth, wine, tomato paste, fennel seeds, red pepper flakes (if using), and thyme. Bring to boil and transfer to slow cooker.
- Cover and cook on HIGH for 4 to 6 hours or LOW for 8 to 10 hours. Remove bay leaves and thyme stems (if you used fresh sprigs). Shred meat with two forks. Season to taste with salt and pepper and keep warm while preparing pasta.
To serve:
- Bring 4 quarts water and 1 tablespoon salt to boil. Add pasta and cook according to package directions, about 3 to 4 minutes for fresh pappardelle or 6 to 8 minutes for dried. Stir occasionally to separate the noodles.
- Remove 2 cups of pasta cooking water from pot, then drain well. Add drained pasta back to pot. Add sauce and toss to coat, adding pasta cooking water as needed to make the sauce the consistency that you want (start with 1/4 cup if desired and see what you think).
- Serve with parmesan cheese and fresh basil or thyme if desired.
Equipments used:
Notes
- Beef chuck roast: Chuck roast, also called shoulder steak or boneless chuck roast, is my preferred cut for ragù. Your butcher may also recommend bottom roast (also known as round roast or rump roast). Every one of them excels after extended braise times. Any of the aforementioned beef roast options, on the other hand, are easy to shred (and savor).
- Dry red wine: A medium-bodied red from Italy is my preferred red wine for this recipe. Consider Montelpulciano, Sangiovese, Chianti, or Pinot Noir, or whatever dry red wine you prefer. You only need 1 cup (8 ounces), so you'll have about 3 generous glasses to enjoy with dinner.
- Pappardelle: Look for dried varieties of this long, wide, and flat cut of noodle in the supermarket aisle that features the rest of the pasta. You may find it in nests or as long strands. Fresh pasta requires about half as much cook time compared to dried. If you can’t find pappardelle, fettuccine works just fine.
- Yield: This Slow Cooker Beef Ragù makes 6 hearty servings of pasta and meat sauce. Add a salad, a side of warm bread, and resurface that wine you used in the ragù and dinner is done.
- Storage: Store leftovers covered in the refrigerator for up to 4 days.
Nutrition Information
Show Details
Serving
1 serving
Calories
766kcal
(38%)
Carbohydrates
63g
(21%)
Protein
49g
(98%)
Fat
33g
(51%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
4g
Monounsaturated Fat
17g
Trans Fat
1g
Cholesterol
194mg
(65%)
Sodium
566mg
(24%)
Potassium
1115mg
(32%)
Fiber
5g
(20%)
Sugar
5g
(10%)
Vitamin A
3967IU
(79%)
Vitamin C
7mg
(8%)
Calcium
102mg
(10%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 766 kcal
% Daily Value*
| Serving | 1 serving | |
| Calories | 766kcal | 38% |
| Carbohydrates | 63g | 21% |
| Protein | 49g | 98% |
| Fat | 33g | 51% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 17g | 85% |
| Trans Fat | 1g | 50% |
| Cholesterol | 194mg | 65% |
| Sodium | 566mg | 24% |
| Potassium | 1115mg | 24% |
| Fiber | 5g | 20% |
| Sugar | 5g | 10% |
| Vitamin A | 3967IU | 79% |
| Vitamin C | 7mg | 8% |
| Calcium | 102mg | 10% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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