Beef Ragu Slow Cooker (Printable Recipe)
Slow-cooked chuck roast blends with tomatoes, garlic, and herbs. Toss it on pasta for a super tasty, cozy meal.
# Ingredients You'll Need:
→ Beef and Sauce
01 -
0.25 teaspoon ground black pepper
02 -
0.25 teaspoon red pepper flakes, up to you
03 -
1 teaspoon fennel seeds
04 -
2 bay leaves
05 -
4 garlic cloves, sliced thin
06 -
850 g tomato sauce
07 -
570-790 g chuck roast, no bones, extra fat trimmed
→ Pasta and Finishing
08 -
Parmesan cheese, grate some fresh if you like
09 -
250 g pappardelle noodles
# Steps to Follow:
01 -
Scoop noodles into four bowls. Ladle beef sauce mix all over. Finish with a shower of Parmesan if you want.
02 -
Grab out the bay leaves. Use two forks to pull apart the meat and stir it into the sauce. Toss in some salt if you think it needs it.
03 -
Boil the pappardelle in a big pot with salted water, cook it how you like or follow the box, and drain it.
04 -
Let everything go for 6 to 8 hours on low or 3 to 4 on high. You want beef that falls apart easily.
05 -
Toss that chuck, tomato sauce, garlic, bay, fennel, both peppers into your slow cooker. Put on the lid.
# Extra Tips:
01 -
No pappardelle? Try gemelli, penne, or fettuccine instead.