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Pappardelle pasta with beef ragout | joeshealthymeals.com
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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
Cook Time 6 hours
Total Time 6 hours 20 minutes
Servings 6 servings
Calories 519kcal
Author Joe

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