Slow cooker pappardelle with beef ragout is a great fix it in the morning and eat it in the evening comforting meal. It’s even fancy enough for company!
Mary Jo made this beef ragout with pappardelle pasta a couple times last winter, each time was when we were having company. It has simple ingredients but tastes so darn good!
The secret to this is cooking the beef chuck roast long enough for it to be super tender. Like fall off the bone tender. That would be like 8 to 9 hours in the slow cooker on low temperature and 5 to 6 hours on high. To check it, just take a piece of beef out and see if it will shred easily. If it does, you’re nearly ready to eat.
Chuck roast usually comes with a lot of excess fat and you’ll want to trim that off as best you can. No one wants a gnarly piece of fat in their mouth, especially if you’re having company. There’s really no elegant way to discard it after you’ve chewed it a couple times!
The two fork method is the easiest way to shred the meat once it’s fully cooked. And don’t forget to remove the bay leaves.
At this point you’ll want to start up the boiling water for the pappardelle. The Flora brand egg pappardelle that I used takes only 7 or 8 minutes of boiling to be done. Just enough time for you to shred the beef , chop some parsley and grate some parmesan cheese, (pecorino romano would be good too).
Stir the beef back into the slow cooker and serve the ragout straight from there.
Serve the pappardelle with beef ragout ladled on top and add some cheese and parsley. This is certifiably comfort food to the max and perfect as a winter meal. Invite some friends over!
Pappardelle with Beef Ragout
- 1 1/2 lbs. chuck roast trimmed of fat and cut into 2 inch cubes
- 1 large carrot chopped fine
- 2 celery stalks chopped fine
- 1 med. yellow onion chopped fine
- 4 garlic cloves coarse chopped
- 1 tsp. orange zest
- 1 tsp. dried rosemary
- 1 tsp. dried thyme
- 2 tsp salt plus more for the meat
- 1 tsp black pepper
- 1 tsp sugar
- 1 or 2 bay leaves
- 1 28 oz. can, diced tomatoes
- 1 6 oz. can, tomato paste
- 1/2 cup beef broth
- 1/3 cup dry red wine
- 1 lbs pappardelle pasta, cooked al dente
- grated parmesan cheese
- chopped parsley for garnish
- Trim the beef of excess fat, cut into 2 inch cubes and salt and pepper all sides
- Place all the ingredients except the beef, into a slow cooker and stir to combine.
- Place the beef into the pot and submerge.
- Cook on low setting 8 to 9 hours, or on high setting 5 to 6 hours. Check to see if the beef shreds easily.
- Remove the meat and bay leaf to a plate and shred the beef using two forks, then stir the beef back into the slow cooker.
- Boil the pappardelle pasta per package directions.
- Serve the pappardelle covered with the beef ragout and garnish with chopped parsley and parmesan cheese.