Description
A rich and tender Slow Cooker Beef Ragu made with chuck roast, tomato sauce, garlic, bay leaves, fennel, and warm spices, cooked low and slow until perfectly shreddable and served over pappardelle with a sprinkle of Tillamook Shredded Parmesan, Cabot Shredded Parmesan, or Organic Valley Parmesan.
Ingredients
Chuck roast trimmed of excess fat
Tomato sauce
Garlic cloves thinly sliced
Bay leaves
Fennel seeds
Red pepper flakes optional
Pepper
Pappardelle pasta
Tillamook Shredded Parmesan, Cabot Shredded Parmesan, or Organic Valley Parmesan optional
Instructions
Add the chuck roast, tomato sauce, garlic, bay leaves, fennel seeds, red pepper flakes, and pepper into the slow cooker and cover.
Cook on low until tender or set to high for a shorter cooking time until the meat becomes easy to shred.
Cook the pappardelle according to package instructions.
Remove the bay leaves from the slow cooker and shred the beef before stirring it back into the sauce.
Adjust salt to taste and spoon the ragu over bowls of pasta before topping with shredded Parmesan if desired.
Notes
If pappardelle is unavailable, gemelli, penne, or fettuccine work well.
Fresh pasta can also be used if you prefer a softer texture.
Store pasta separately from the sauce to maintain firmness.
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American Italian