Description
A simple recipe for tender beef ragu made in a slow cooker.
Ingredients
Scale
- 2 lbs beef chuck roast, cut into 2-inch pieces
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 1 (28 ounce) can crushed tomatoes
- 1 cup beef broth
- 1/2 cup dry red wine (optional)
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1 bay leaf
- Salt and black pepper to taste
- 1 lb pasta (e.g., pappardelle or tagliatelle)
- Fresh parsley, chopped (for garnish)
Instructions
- Place the beef pieces in the slow cooker.
- Add the chopped onion, carrots, celery, and minced garlic to the slow cooker.
- Pour in the crushed tomatoes and beef broth. If using, add the red wine.
- Stir in the oregano, thyme, and bay leaf. Season with salt and pepper.
- Cover the slow cooker and cook on low for 7 to 8 hours, or on high for 3 to 4 hours, until the beef is very tender.
- Remove the bay leaf. Shred the beef using two forks directly in the slow cooker, mixing it into the sauce.
- Cook the pasta according to package directions. Drain the pasta.
- Serve the ragu over the cooked pasta. Garnish with fresh parsley.
Notes
- For a thicker sauce, remove the lid for the last 30 minutes of cooking time on high setting.
- You can substitute vegetable broth for beef broth if needed.
- This ragu freezes well for later use.
- Prep Time: 20 min
- Cook Time: 8 hours
- Category: Dinner
- Method: Slow Cooking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving (approx. 1 cup sauce + 2 oz dry pasta)
- Calories: 550
- Sugar: 10
- Sodium: 550
- Fat: 25
- Saturated Fat: 10
- Unsaturated Fat: 15
- Trans Fat: 1
- Carbohydrates: 45
- Fiber: 5
- Protein: 40
- Cholesterol: 120
Keywords: slow cooker, beef ragu, shredded beef, pasta sauce, easy dinner, comfort food