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Pappardelle with Beef Ragout
Excellent slow cooker meal that is fancy enough for company.
Course Beef main dish
Cuisine American
Prep Time 20 minutes minutes
Cook Time 6 hours hours
Total Time 6 hours hours 20 minutes minutes
Servings 6 servings
Calories 519kcal
- 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.
Calories: 519kcal