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pasta, pappardelle with slow cooker beef ragu

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Ingredients

  • 15 15 can 15 oz can crushed tomatoes
  • 15 15 can 15 oz can crushed tomatoes
  • 15 15 can 15 oz can crushed tomatoes
  • 1/4 1/4 1/4 cup dry red wine
  • 1/4 1/4 1/4 cup dry red wine
  • 1/4 1/4 1/4 cup dry red wine
  • 1 1 1 tbsp. tomato paste
  • 1 1 1 tbsp. tomato paste
  • 1 1 1 tbsp. tomato paste
  • 3 3 3 cloves garlic, sliced
  • 3 3 3 cloves garlic, sliced
  • 3 3 3 cloves garlic, sliced
  • kosher salt
  • kosher salt
  • kosher salt
  • 1 1 1 sprig rosemary
  • 1 1 1 sprig rosemary
  • 1 1 1 sprig rosemary
  • 1 3 1 3 1 3 inch piece parmesan rind, plus shredded parm for topping
  • 1 3 1 3 1 3 inch piece parmesan rind, plus shredded parm for topping
  • 1 3 1 3 1 3 inch piece parmesan rind, plus shredded parm for topping
  • 1 1 1 lb beef chuck roast
  • 1 1 1 lb beef chuck roast
  • 1 1 1 lb beef chuck roast
  • freshly ground pepper
  • freshly ground pepper
  • freshly ground pepper
  • 12 12 12 oz fresh pappardelle
  • 12 12 12 oz fresh pappardelle
  • 12 12 12 oz fresh pappardelle
  • 3 3 3 tbsp. chopped fresh parsley
  • 3 3 3 tbsp. chopped fresh parsley
  • 3 3 3 tbsp. chopped fresh parsley
  • 2 2 2 tbsp. olive oil
  • 2 2 2 tbsp. olive oil
  • 2 2 2 tbsp. olive oil

Details

Servings 4
Preparation time 25mins

Preparation

Step 1

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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