Description
This Crockpot Beef Ragu is a hearty and flavorful slow-cooked Italian-inspired dish made with tender chuck roast simmered in a rich tomato, red wine, and herb sauce. Served over hearty pappardelle noodles and garnished with parmesan, ricotta, and fresh thyme, it’s perfect for a comforting family meal with minimal prep and maximum flavor.
Ingredients
Scale
Ragu Ingredients
- 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 (optional, Merlot or Cabernet Sauvignon recommended)
- 1 1/2 cups beef broth
- 3 tablespoons tomato paste
- 3 sprigs fresh thyme
- 2 dried bay leaves
Pasta and Garnish
- 16 oz pappardelle noodles
- Parmesan cheese, for garnish
- Ricotta cheese, for garnish
- Fresh thyme, for garnish
Instructions
- Prepare the aromatics: Chop the onion and mince the garlic. Place them in the crockpot with a little olive oil and set the crockpot to high to start softening these flavors.
- Season the beef: Slice the chuck roast into four pieces and season thoroughly with salt and pepper for enhanced flavor.
- Assemble the ragu: Place the seasoned roast pieces on top of the onions in the crockpot. Pour the crushed tomatoes, red wine, and beef broth over the meat. Add the tomato paste, fresh thyme sprigs, and bay leaves. Spoon the liquid to ensure the meat is well covered.
- Slow cook: Cover the crockpot and cook on high for 6 hours, allowing the beef to become tender and the sauce to develop deep flavors.
- Shred the beef: Once cooked, shred the beef using two forks into bite-sized pieces. Return the shredded beef back into the sauce and switch the crockpot to warm to keep it hot while preparing pasta.
- Cook the pasta: Prepare the pappardelle noodles according to package instructions until al dente.
- Serve: Plate the cooked pasta, top generously with the beef ragu, and garnish with parmesan, ricotta, and fresh thyme for a rich, rustic finish. Enjoy!
Notes
- For a richer flavor, use a good quality red wine such as Merlot or Cabernet Sauvignon.
- If you prefer a thicker sauce, remove the lid of the crockpot in the last 30 minutes of cooking to reduce the liquid.
- Leftover ragu can be refrigerated for up to 3 days or frozen for up to 3 months.
- This recipe pairs well with a side of garlic bread or a crisp green salad.
- Vegetables like mushrooms or carrots can be added to the crockpot for added texture and nutrition.
