I’ve said it before and I’ll say it again, my favorite type of slow cooker recipe is the dump it in and forget about it kind. This beef ragu is just that. I added all of my ingredients to my slow cooker…
Set it to cook on low for 7 hours, shredded the meat, added it to some cooked pasta…
And had a delicious meal to pack for lunch.
Slow Cooker Beef Ragu with Pappardelle
1 lb. beef chuck roast
1 15oz. can of crushed tomatoes
1/4 cup dry red wine
1 tablespoon of tomato paste
3 garlic cloves, sliced
1 sprig of rosemary
1 3-inch piece of Parmesan rind
12 oz. fresh pappardelle
Add the tomatoes, wine, tomato paste, garlic cloves, 1/2 teaspoon of salt to a slow cooker and whisk together. Add the rosemary spring and Parmesan rind. Season the beef with salt and pepper and add to the slow cooker. Cook on low for 7 hours, or until the meat is very tender. Shred the meat with two forks, discard any fat, the rosemary and Parmesan rind and set the slow cooker to warm while you cook the pasta.
Bring a large pot of salted water to boil. Add the past and cook according to label directions. Reserve 1/2 cup of cooking water then drain the pasta. Return the pasta to the pot and add the meat and sauce from the slow cooker as well as the reserved cooking water. Cook on medium high heat until the sauce begins to thicken. Season with salt and pepper. Drizzle each serving with olive oil.
Recipe from Food Network