Description
A comforting and flavorful slow cooker beef ragu served with pappardelle pasta, perfect for family gatherings.
Ingredients
Scale
- 2.5 lb beef chuck (cubed)
- 1 can crushed tomatoes
- 1 onion (diced)
- 2 carrots (diced)
- 4 cloves garlic (minced)
- 1 cup red wine
- 2 tbsp tomato paste
- 1 tsp oregano
- Pappardelle pasta
- Parmesan
- Fresh basil
Instructions
- Prepare the beef cubes by seasoning them liberally with salt and pepper. Add to a large slow cooker with crushed tomatoes, diced onion, diced carrots, minced garlic, red wine, tomato paste, and oregano, stirring to combine.
- Cook on low for about 8 hours, or on high for 4 to 5 hours until beef is tender enough to shred.
- Shred the beef using two forks directly in the sauce, allowing the flavors to meld.
- Cook the pappardelle pasta according to the package directions, stirring gently.
- Serve the pasta topped with the beef ragu, freshly grated Parmesan, and torn basil.
Notes
For a different flavor, try using pork shoulder or gluten-free pasta. Ensure to season to taste, and avoid overcooking the beef.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 6g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 60mg
