Ingredients:
2 lbs beef chuck roast, cut into large chunks
1 onion, chopped
4 garlic cloves, minced
1 carrot, diced
2 celery stalks, diced
28 oz crushed tomatoes
1 cup beef broth
1 cup red wine
2 tbsp tomato paste
2 bay leaves
Fresh thyme sprigs
Salt and pepper to taste
1 lb pappardelle pasta
Fresh parsley and grated Parmesan for garnish
Instructions:
Brown the Beef: In a large skillet, heat some olive oil and brown the beef on all sides. Set aside.
Sauté Vegetables: In the same skillet, add onions, garlic, carrots, and celery. Cook until softened, about 5 minutes.
Combine and Simmer: Add the tomato paste, crushed tomatoes, beef broth, red wine, bay leaves, and thyme to the vegetables. Bring to a simmer.
Slow Cook: Transfer everything to a slow cooker, add the beef chunks, and cook on low for 6-8 hours, until the beef is tender and falls apart easily.
Shred the Beef: Remove the beef from the slow cooker, shred with a fork, and return it to the sauce.
Cook the Pasta: In the last 30 minutes of cooking, boil the pappardelle pasta according to package instructions. Drain and set aside.
Serve: Toss the pasta with the ragu, garnish with fresh parsley and grated Parmesan. Serve hot and enjoy!
Prep Time: 20 minutes
Cook Time: 8 hours
Total Time: 8 hours 20 minutes
Servings: 4-6
