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Walking in and catching that savory beef aroma simmering away in your slow cooker is unbeatable. Toss everything in, walk away, and later you’ve got a silky sauce just begging for noodles. Busy week? This dish takes almost no prep and always feels like a warm hug at the end of the day.
The first time I made this was a cold evening and it instantly became our go-to meal. That beef melts down after a long slow cook and we never have leftovers once it hits the table.
Hearty Ingredients List
- parmesan cheese: grate it yourself if you can, that hit of sharp, salty flavor on top is everything
- pappardelle pasta: wide ribbons are best but swap in whatever pasta you’ve got on hand
- black pepper: crack it fresh if you can for deeper flavor
- red pepper flakes: toss some in for warmth or leave them out if you want it mild
- fennel seeds: whole seeds give a sweet hint of anise and big aroma
- bay leaves: throw ’em in dried, just fish them out before dishing up
- garlic cloves: fresh garlic makes everything pop more than the jar stuff
- tomato sauce: canned works great, just check the label for less sugar
- chuck roast: pick one with nice marbling, trim the hard fat for best results
Simple Cooking Steps
- Serve it Up:
- Plop cooked pasta in bowls, ladle on heaps of that saucy beef, scatter lots of parmesan on each one, then add a little more pepper if you feel fancy.
- Make It Tender:
- When the beef shreds easily with a fork, pull out the bay leaves, use two forks to pull the meat apart, toss it back in the pot, stir things up, and add salt as you like. If it’s looking thick, a splash of pasta water loosens things right up.
- Boil Your Pasta:
- As the ragu finishes, get a pot of salted water bubbling, cook your noodles just til they’re still a bit firm, drain and stash some pasta water in a cup—you might want to loosen the sauce later.
- Let It Simmer:
- Pop the lid on your slow cooker. Set it to low for up to eight hours or crank it to high and wait three to four hours. Try not to peek so the beef stays moist and cooks right through.
- Start by Layering:
- Dry your beef with paper towels, trim off tough fat, and if there’s a bone, lose it. Lay the meat flat in your slow cooker. Pour tomato sauce so it covers most of it. Scatter on garlic, bay leaves, fennel seeds, chili flakes, and pepper.
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Chuck roast is my top pick now. I tried it once instead of stew chunks and was shocked by how tender and rich the results were. Now, it’s a must for anything slow-cooked and beefy. Every time my dad visits, he asks for this—and it brings back a lot of great memories.
Keeping It Fresh
Let leftovers cool, then seal tightly in containers. They’ll last four days in the fridge or up to three months frozen. The flavors deepen after a night in the fridge. Heat it gently on the stove to wake everything up again.
Swap Out Options
No pappardelle in the pantry? Use fettuccine, penne, or rigatoni instead. Gluten-free noodles hold up great too. Want less fat? Go with brisket, or leave off the parmesan for a dairy-free meal. If you’re out of tomato sauce, crushed tomatoes or passata work—just toss in a pinch of sugar.
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How To Serve It
Spoon your beef sauce over a pile of pasta, then add a crisp salad and crunchy bread to round out the meal. It’s also killer over cheesy polenta or packed into baked potatoes. Top with fresh basil or parsley for that bright pop.
Family Tradition
This meaty sauce is a staple in Italian homes all over the country. Every city—and every family—does their own spin. Making a pot of this always reminds me to slow down and enjoy dinner with the folks who matter most.
Frequently Asked Questions About Recipes
- → Which beef should I use?
Grab a chuck roast. It's packed with flavor and has just enough fat to make everything super tender after a few hours in the slow cooker.
- → Are different pasta types okay?
Sure thing! Pappardelle is awesome, but you can swap in penne, gemelli, or even fettuccine. They'll all soak up the sauce nicely.
- → Do I have to trim the beef first?
Taking off extra fat helps keep the sauce smooth, not greasy. Also, if your cut has bones, yank 'em out to make shredding easier.
- → What's the best way to make it spicy?
Just shake in some red pepper flakes for a gentle kick—or pile them on if you really like heat. Hold back if you want it mild.
- → How should I store leftovers?
Pop any extras in a container with a lid in the fridge. They’ll keep well for about three days. Warm them on the stove, and it’s still tasty if you toss in extra pasta.