A budget cut of beef, simple pantry ingredients, a bit of patience and pappardelle pasta. This Slow Cooked Shredded Beef Ragu Sauce with Pappardelle may be the king of all pastas. It is hands down one of my all time favourite pastas ever!
There’s this annoying thing that’s been a thorn in my backside all my working life. This thing called pride.I’m not a professional food photographer, or food stylist, videographer or a chef for that matter. But that doesn’t matter. What does matter is being proud of everything that I have on my website, knowing that even if there are people out there who can take better photos and make better videos, that I’ve done the best I can do and I’m proud of what I’m sharing.
3 years into blogging with over 500 recipes, I still get butterflies when I hit Publish on a new or updated recipe.
And having rewritten, rephotographed and made a video for this Shredded Beef Ragu which I first shared over 2 years ago, yes I’m going to have butterflies when I hit Publish on this (again!) because it’s one of my all time personal favourites. 🙂
INGREDIENTS
3 lb beef chuck roast
1 cup carrots, diced
1 cup white onion, diced
1 cup celery, diced
3 cloves garlic, minced
1/2 cup red wine
1 cup beef broth
1 (14.5 oz) can crushed tomatoes
1 (6 oz) can tomato paste
1 teaspoon dried oregano
1 teaspoon dried basil
2 bay leaves
Kosher salt and freshly ground black pepper, to taste
2 teaspoons cornstarch mixed with 2 tablespoons water (optional)
Fresh parsley, chopped, for garnish (optional)
PREPARATION
Place roast in slow cooker insert, then arrange carrots, onion, celery, and garlic around the roast.
Pour red wine, broth, tomatoes, and tomato paste over the top, and add oregano, basil, and bay leaves. Season liberally with salt and pepper, stir to combine, and cover and cook on low 6-8 hours or on high for 3-4 hours.
Once done, beef should shred easily with two forks. Shred meat and stir to integrate with vegetables.
If a thicker sauce is desired, stir in cornstarch mixture and let cook uncovered until sauce has thickened. Serve over pasta, mashed potatoes, or polenta. Enjoy!
Slow Cooker Beef Ragu Recipe-Delicious Italian Comfort Food
4
servings30
minutes40
minutes300
kcal1
hour10
minutesKeep the screen of your device on
Ingredients
3 lb 3 beef chuck roast
1 cup 1 carrots, diced
1 cup 1 white onion, diced
1 cup 1 celery, diced
3 cloves 3 garlic, minced
1/2 cup 1/2 red wine
1 cup 1 beef broth
1 can 1 crushed tomatoes
1 can 1 tomato paste
1 teaspoon 1 dried oregano
1 teaspoon 1 dried basil
2 2 bay leaves
Kosher salt and freshly ground black pepper, to taste
2 teaspoons 2 cornstarch mixed with 2 tablespoons water (optional)
Fresh parsley, chopped, for garnish (optional)
Directions
- Place roast in slow cooker insert, then arrange carrots, onion, celery, and garlic around the roast.
- Pour red wine, broth, tomatoes, and tomato paste over the top, and add oregano, basil, and bay leaves. Season liberally with salt and pepper, stir to combine, and cover and cook on low 6-8 hours or on high for 3-4 hours.
- Once done, beef should shred easily with two forks. Shred meat and stir to integrate with vegetables.
- If a thicker sauce is desired, stir in cornstarch mixture and let cook uncovered until sauce has thickened. Serve over pasta, mashed potatoes, or polenta. Enjoy!
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