Sear the beef

• Season the beef chuck with salt, pepper and any other seasonings you like.
• Heat a little oil in a pan and sear the beef until nicely browned on all sides.
• Set the beef aside.

Brown the vegetables

• Add the roughly cut red onion, carrots and celery to the same pan.
• Cook until they take on a nice color to build more flavor.

Build the sauce base

• Add the tomato paste to the pan with all the meat and vegetable flavors and cook it down.
• Pour in the red wine and cook down until it semi thickens and coats the back of a spoon.

Load the slow cooker

• Transfer the beef, vegetables and wine-tomato mixture to the slow cooker.
• Add the twine bundle of oregano, parsley, thyme and rosemary.
• Pour in the tomato sauce, then add the Worcestershire sauce and Dijon mustard.

Cook low and slow

• Cover and cook on low for 7-8 hours.

Boil the pasta

• When the ragu is almost ready, boil the pappardelle and set aside.

Shred the beef

• Remove the twine bundle of herbs.
• Take out the meat, which should be tender enough to shred with a fork in seconds.

Blend and finish the sauce

• Blend the sauce with an immersion blender until smooth.
• Stir in the cream, then return the shredded beef and add the noodles.

Serve

• Serve topped with grated Parmesan cheese.