Pappardelle with Beef Ragout
Excellent slow cooker meal that is fancy enough for company.
Servings 6 servings
Calories 519kcal
Ingredients
- 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
Instructions
- 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.
Nutrition
Calories: 519kcal