pasta, pappardelle with slow cooker beef ragu

pasta, pappardelle with slow cooker beef ragu
pasta, pappardelle with slow cooker beef ragu

PREP TIME

25

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

25

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 15 15

    can 15 oz can crushed tomatoes

  • 1/4 1/4

    1/4 cup dry red wine

  • 1 1

    1 tbsp. tomato paste

  • 3 3

    3 cloves garlic, sliced

  • kosher salt

  • 1 1

    1 sprig rosemary

  • 1 3 1 3

    1 3 inch piece parmesan rind, plus shredded parm for topping

  • 1 1

    1 lb beef chuck roast

  • freshly ground pepper

  • 12 12

    12 oz fresh pappardelle

  • 3 3

    3 tbsp. chopped fresh parsley

  • 2 2

    2 tbsp. olive oil

  • 15 15

    can 15 oz can crushed tomatoes

  • 1/4 1/4

    1/4 cup dry red wine

  • 1 1

    1 tbsp. tomato paste

  • 3 3

    3 cloves garlic, sliced

  • kosher salt

  • 1 1

    1 sprig rosemary

  • 1 3 1 3

    1 3 inch piece parmesan rind, plus shredded parm for topping

  • 1 1

    1 lb beef chuck roast

  • freshly ground pepper

  • 12 12

    12 oz fresh pappardelle

  • 3 3

    3 tbsp. chopped fresh parsley

  • 2 2

    2 tbsp. olive oil

  • 15 15

    can 15 oz can crushed tomatoes

  • 1/4 1/4

    1/4 cup dry red wine

  • 1 1

    1 tbsp. tomato paste

  • 3 3

    3 cloves garlic, sliced

  • kosher salt

  • 1 1

    1 sprig rosemary

  • 1 3 1 3

    1 3 inch piece parmesan rind, plus shredded parm for topping

  • 1 1

    1 lb beef chuck roast

  • freshly ground pepper

  • 12 12

    12 oz fresh pappardelle

  • 3 3

    3 tbsp. chopped fresh parsley

  • 2 2

    2 tbsp. olive oil

Directions

1. whisk the tomatoes, wine, tomato paste, garlic and 1/2 tsp salt in a slow cooker. add the rosemary and parmesan rind. season the beef all over with salt and pepper and add to the slow cooker. cover and cook on low until the meat is very tender, 7 hours. shred the meat in the slow cooker with 2 forks, discarding any large pieces of fat. discard the rosemary sprig and parmesan rind. 2. bring a lg pot of salted water to a boil. add the pasta and cook as the label directs. reserve 1/2 cup cooking water, then drain. return the pasta to the pot and add the shredded meat and sauce, stir in the reserved cooking water. cook over medium-high heat, tossing occasionally, until the sauce thickens slightly, 1-2 minutes. season with salt and pepper and stir in half the parsley. divide among bowls and drizzle with the olive oil; top with shredded parmesan and the remaining parsley.

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