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- 2 lbs beef chuck roast - 1 can (28 oz) crushed tomatoes - Dried oregano and basil - Optional red pepper flakes - Pappardelle pasta - Grated Parmesan cheese and parsley for garnish For a great beef ragu, start with quality ingredients. The beef chuck roast brings rich flavor and tenderness. You can find this cut in most grocery stores. Crushed tomatoes add depth and sweetness to the sauce. Next, we need some herbs. Dried oregano and basil give that classic Italian taste. If you like a little heat, add red pepper flakes. This is just a sprinkle to your liking. Don’t forget the pappardelle! It’s a wide pasta that holds the sauce well. You can find it fresh or dried. Finally, have grated Parmesan cheese ready for serving. Fresh parsley adds a nice touch and color to your dish. This blend of ingredients makes each bite a savory delight! First, heat 3 tablespoons of olive oil in a large skillet over medium heat. Season 2 lbs of beef chuck roast with salt and pepper. Add the beef in batches to the hot oil. Sear each chunk for 3-4 minutes until it forms a golden crust. Transfer the seared beef to the slow cooker. In the same skillet, add 1 large diced onion, 3 minced garlic cloves, 1 finely chopped carrot, and 1 finely chopped celery stalk. Sauté these for about 5 minutes, stirring often. This helps soften the veggies and brings out their flavors. Scrape up any tasty bits from the skillet. Once done, transfer the vegetables to the slow cooker. Now it's time to mix things up! In the slow cooker, add 1 can of crushed tomatoes, 2 tablespoons of tomato paste, 1 cup of beef broth, and seasonings. Use 1 tablespoon of dried oregano, 1 teaspoon of dried basil, and optional red pepper flakes for heat. Stir everything well to coat the beef in the sauce. Cover the slow cooker and set it to cook on low for 6-8 hours. This slow cooking allows the beef to become super tender. It makes shredding easy when it’s time to serve. Patience is key here! About 30 minutes before serving, boil salted water in a large pot. Add 12 oz of pappardelle pasta and cook it according to the package instructions. Aim for al dente pasta. Once cooked, drain and set aside. After the ragu has cooked, carefully uncover the slow cooker. Use two forks to shred the beef in the sauce. Make sure it remains textured. Taste the ragu and adjust the seasoning with more salt and pepper if needed. Enjoy plating the pappardelle in bowls. Top generously with the shredded beef ragu. Finish with fresh parsley and grated Parmesan cheese for added flavor. To take your beef ragu to the next level, add some fresh herbs. Fresh thyme or rosemary can make a big difference. You can also try a bay leaf during cooking for extra depth. Always taste your dish before serving. Adjust the salt and pepper to get the flavor just right. Searing the beef first is key. It locks in juices and adds rich flavor. Make sure not to overcrowd the skillet when searing. This helps the beef brown evenly. If you add too much at once, it will steam instead of sear. For a beautiful dish, serve the ragu on a nest of pappardelle. Twirl the pasta for a fancy look. Drizzle with a bit of olive oil and sprinkle with fresh parsley. A good loaf of crusty bread goes well too. It soaks up that delicious sauce and makes the meal complete. {{image_4}} You can swap beef with pork or lamb. Both meats bring a rich flavor. Pork shoulder works well, giving a nice balance. Lamb adds a unique taste, perfect for a special meal. If you want a vegetarian option, consider mushrooms or lentils. They will give you a hearty texture without meat. To boost flavors, add red wine to the sauce. A cup of dry red wine will deepen the taste. You can also mix in mushrooms or bell peppers. Sauté them with the onions for extra sweetness. This will add layers to your ragu and make it even more delicious. If you want to try different pasta, tagliatelle or fettuccine work great too. They both pair well with the sauce. For gluten-free options, look for gluten-free pappardelle. These are made from rice or corn. They taste fantastic and let everyone enjoy this dish. To keep your leftover beef ragu fresh, store it in an airtight container. This helps keep moisture in and prevents any bad smells. It is best to eat it within 3 to 4 days. If you need more time, consider freezing it instead. Freezing beef ragu is easy and a great way to save some for later. First, let the ragu cool down to room temperature. Then, pour it into a freezer-safe container. Leave a little space at the top for expansion. You can freeze it for up to 3 months. When you are ready to eat it, thaw the ragu in the fridge overnight. For a quick meal, you can also thaw it in the microwave. When it comes to reheating, the stove is best. Pour the ragu into a pot and heat it on low. Stir it often to keep it from sticking. You can also use the microwave; just heat it in short bursts, stirring in between. This helps keep the flavor and texture nice. Enjoy it warm over fresh pappardelle pasta or with crusty bread. Yes, you can cook the ragu on high. It takes about 4 to 5 hours. However, I recommend cooking on low for 6 to 8 hours. This longer time helps the beef get super tender. Cooking on low also lets the flavors mix better. If you choose high, keep an eye on the beef to ensure it doesn’t dry out. You can tell the beef is fully cooked when it is tender and shreds easily. Use two forks to pull apart the meat. If it falls apart without much effort, it is done. The internal temperature should reach around 190°F to 205°F. This is when the collagen breaks down and makes the beef juicy. Beef ragu pairs well with many sides. You can serve it with: - Crusty bread for dipping - A fresh green salad for balance - Roasted vegetables for added flavor For beverages, try a glass of red wine or sparkling water. Both complement the richness of the dish. Yes, you can make this recipe ahead of time. Prepare the ragu and store it in an airtight container. It keeps well in the fridge for up to 3 days. You can also freeze it for up to 3 months. When ready to eat, thaw it overnight in the fridge. Reheat it gently on the stove or in the microwave. This makes it easy for meal planning! This blog post covered a hearty beef ragu recipe. We explored the right ingredients, step-by-step cooking instructions, and tips to enhance the dish. I shared variations for meat and pasta, along with storage and reheating methods. With this knowledge, you can create a delicious meal that warms the soul. Enjoy cooking and experimenting with flavors, and share your tasty results with others. Happy cooking!

Beef Ragu with Pappardelle Slow Cooker

Indulge in the rich flavors of Heavenly Slow Cooker Beef Ragu with Pappardelle that will make your taste buds dance! With tender beef chuck simmered in a savory tomato sauce and served over luscious pappardelle pasta, this dish is perfect for a cozy dinner. Explore the full recipe and discover how easy it is to create this comforting meal at home. Click through to satisfy your cravings! #BeefRagu #SlowCookerRecipes #PastaLovers #ComfortFood
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Ingredients
  

2 lbs beef chuck roast, trimmed and cut into large chunks

1 large onion, diced

3 cloves garlic, minced

1 carrot, finely chopped

1 celery stalk, finely chopped

1 can (28 oz) crushed tomatoes

2 tablespoons tomato paste

1 tablespoon dried oregano

1 teaspoon dried basil

1 teaspoon red pepper flakes (optional, for heat)

1 cup beef broth

3 tablespoons olive oil

Salt and pepper to taste

12 oz pappardelle pasta

Fresh parsley, chopped (for garnish)

Grated Parmesan cheese (for serving)

Instructions
 

Sear the Beef: Begin by heating the olive oil in a large skillet over medium heat. While the oil is heating, season the chunks of beef chuck roast generously with salt and pepper. Once the oil is shimmering, add the beef in batches to avoid overcrowding. Sear each chunk for about 3-4 minutes on each side, or until a golden-brown crust forms. Once browned, transfer the beef to the slow cooker.

    Sauté the Vegetables: In the same skillet used for the beef, add the diced onion, minced garlic, finely chopped carrot, and celery. Sauté the mixture for about 5 minutes, stirring frequently, until the vegetables are softened and fragrant. Be sure to scrape up any flavorful browned bits stuck to the bottom of the skillet.

      Combine Ingredients in Slow Cooker: Transfer the sautéed vegetables into the slow cooker with the seared beef. Add the crushed tomatoes, tomato paste, dried oregano, dried basil, and optional red pepper flakes, followed by the beef broth. Stir well to ensure all ingredients are thoroughly mixed and the beef is well coated with the sauce.

        Slow Cook the Ragu: Cover the slow cooker and set it to cook on low for 6-8 hours. This slow-cooking process will allow the beef to become incredibly tender and easily shred during serving.

          Cook the Pappardelle: Approximately 30 minutes before you plan to serve the dish, bring a large pot of salted water to a boil. Add the pappardelle pasta and cook according to package instructions until al dente. Once cooked, drain the pasta and set it aside.

            Shred the Beef: After the cooking period, carefully uncover the slow cooker. Using two forks, gently shred the beef in the sauce until it's pulled apart but still retains some texture. Taste the ragu and adjust seasoning with additional salt and pepper if necessary.

              Serve: Plate the pappardelle pasta in large bowls and generously top it with the shredded beef ragu. Finish by garnishing each plate with freshly chopped parsley and a sprinkle of grated Parmesan cheese for a rich, savory touch.

                Prep Time: 20 minutes | Total Time: 8 hours 20 minutes | Servings: 6

                  - Presentation Tips: For an eye-catching presentation, serve the ragu nestled atop the twirled pappardelle in a large, shallow bowl. Drizzle with a little extra olive oil, and top with a generous amount of freshly grated Parmesan and a scatter of parsley for a pop of color. Enjoy this comforting dish with crusty bread to soak up the delicious sauce!