Description
This Crockpot Beef Ragu is a rich and hearty Italian-inspired dish featuring slow-cooked chuck roast simmered in a savory tomato and red wine sauce. Perfect for a comforting meal, it pairs beautifully with tender pappardelle noodles and is finished with a garnish of parmesan, ricotta, and fresh thyme for an indulgent finish.
Ingredients
Scale
For the Ragu
- 1 large onion, diced
- 5 garlic cloves, minced
- 2 lb chuck roast, cut into 4 pieces
- Salt and pepper to taste
- 1 (28 oz) can crushed tomatoes
- 1/4 cup red wine (Merlot or Cabernet Sauvignon, optional)
- 1 1/2 cups beef broth
- 3 tablespoons tomato paste
- 3 sprigs fresh thyme
- 2 dried bay leaves
- Olive oil (for sautéing)
For the Pasta
- 16 oz pappardelle noodles
For Garnish
- Parmesan cheese
- Ricotta cheese
- Fresh thyme sprigs
Instructions
- Prepare aromatics: Chop the onion and mince the garlic. Place them in the crockpot with a little olive oil and set the crockpot on high to start the cooking process.
- Season the beef: Slice the chuck roast into four pieces and season all sides generously with salt and pepper to enhance the flavor.
- Assemble the ragu: Place the seasoned beef pieces on top of the onions and garlic in the crockpot. Pour the crushed tomatoes, red wine (if using), and beef broth over the beef. Add tomato paste, fresh thyme sprigs, and dried bay leaves. Spoon the liquid to ensure the roast is well covered for even cooking.
- Cook the ragu: Cover the crockpot with its lid and cook on low heat for 6 hours, allowing the beef to become tender and flavors to develop deeply.
- Shred the beef: After cooking, remove the beef pieces and shred them using two forks. Return the shredded beef to the sauce in the crockpot and keep it warm until serving.
- Cook the pasta: Meanwhile, cook the pappardelle noodles according to package directions until al dente, then drain.
- Serve: Plate the cooked pasta and generously top with the beef ragu. Garnish with freshly grated parmesan, dollops of ricotta, and fresh thyme sprigs before serving. Enjoy your comforting and flavorful meal!
Notes
- Using red wine is optional but adds depth of flavor; choose a dry variety like Merlot or Cabernet Sauvignon for best results.
- Shredding the beef ensures every bite is tender and coated in the flavorful sauce.
- Pappardelle noodles are traditional, but you can substitute with other wide pasta like fettuccine if desired.
- For a thicker sauce, remove the lid during the last 30 minutes of cooking to allow some liquid to reduce.
- Leftovers store well and flavors deepen after a day; reheat gently on stovetop or microwave.
