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Slow Cooker Beef Ragu with Pappardelle
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Slow Cooker Beef Ragu with Pappardelle

8 h 20 minPara 6Nutri-Score C€€
de @cozinhasardinha1 importación0 veces cocinadas
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lo que necesita

Ingredientes

6 personas
  • beef chuck (cut into large chunks)Carne1,2 kg
  • salt (to taste)Especias5 g
  • black pepper (to taste)Especias3 g
  • olive oil (for searing)Despensa30 ml
  • red onion (roughly cut)Frutas y verduras1 pieza
  • carrots (roughly cut)Frutas y verduras3 piezas
  • celery (roughly cut)Frutas y verduras2 piezas
  • tomato pasteDespensa70 g
  • red wineBebidas250 ml
  • tomato sauceDespensa480 ml
  • oregano (fresh sprigs, tied in twine)Especias5 g
  • parsley (fresh sprigs, tied in twine)Frutas y verduras5 g
  • thyme (fresh sprigs, tied in twine)Frutas y verduras5 g
  • rosemary (fresh sprigs, tied in twine)Frutas y verduras5 g
  • Worcestershire sauceDespensa15 ml
  • Dijon mustardDespensa30 g
  • pappardelleCereales400 g
  • creamLácteos120 ml
  • Parmesan cheese (grated, for serving)Lácteos60 g

por ración

Nutrición

712kcal

Carbohidratos
57 g
Proteínas
50 g
Grasas
32 g
Adaptar utensilios

lo que usará

Utensilios

  • Olla de cocción lenta
  • Sartén
  • Batidora de mano
  • Olla
  • Pinzas de cocina

paso a paso

Preparación

  1. 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.
    Paso 1

  2. 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.
    Paso 2

  3. 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.
    Paso 3

  4. 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.
    Paso 4

  5. Cook low and slow

    • Cover and cook on low for 7-8 hours.
    Paso 5

  6. Boil the pasta

    • When the ragu is almost ready, boil the pappardelle and set aside.
    Paso 6

  7. 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.
    Paso 7

  8. 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.
    Paso 8

  9. Serve

    • Serve topped with grated Parmesan cheese.
    Paso 9
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