Description
Slow Cooker Beef Ragu with Pappardelle is a comforting Italian dish that brings warmth to any table. Tender beef chuck roast simmers in a rich tomato sauce infused with aromatic herbs, creating an unforgettable meal that pairs beautifully with wide pappardelle noodles. Perfect for family gatherings or cozy evenings at home, this dish evokes the enchanting ambiance of a traditional trattoria. With minimal effort, you can enjoy a mouthwatering ragu that delights the senses and warms the heart.
Ingredients
Scale
- 2 lbs beef chuck roast
- 2 tbsp olive oil
- 1 large sweet onion, chopped
- 4 cloves garlic, minced
- 28 oz canned San Marzano tomatoes
- 1 cup red wine
- 1/4 cup fresh basil, chopped
- 1/4 cup fresh oregano, chopped
- 12 oz pappardelle pasta
Instructions
- Heat olive oil in a skillet over medium-high heat. Brown the beef roast on all sides, about 3-4 minutes per side.
- In the same skillet, add chopped onions and sauté until translucent, then add minced garlic for one additional minute.
- Deglaze the pan with red wine, scraping up any browned bits. Stir in canned tomatoes along with their juices.
- Transfer everything to a slow cooker and add fresh basil and oregano.
- Cover and cook on low for 8 hours or high for 4 hours until the beef shreds easily.
- About 30 minutes before serving, cook pappardelle according to package instructions until al dente; drain.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Main
- Method: Slow Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 450
- Sugar: 8g
- Sodium: 620mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 80mg