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Slow Cooker Beef Ragu with Pappardelle
Hoofdgerecht

Slow Cooker Beef Ragu with Pappardelle

8 u 20 minVoor 6Nutri-Score C€€
van @cozinhasardinha1 import0 keer gekookt
Recept aanpassen

wat je nodig hebt

Ingrediënten

6 personen
  • beef chuck (cut into large chunks)Vlees1,2 kg
  • salt (to taste)Kruiden en specerijen5 g
  • black pepper (to taste)Kruiden en specerijen3 g
  • olive oil (for searing)Voorraadkast30 ml
  • red onion (roughly cut)Groente en fruit1 stuk
  • carrots (roughly cut)Groente en fruit3 stukken
  • celery (roughly cut)Groente en fruit2 stukken
  • tomato pasteVoorraadkast70 g
  • red wineDranken250 ml
  • tomato sauceVoorraadkast480 ml
  • oregano (fresh sprigs, tied in twine)Kruiden en specerijen5 g
  • parsley (fresh sprigs, tied in twine)Groente en fruit5 g
  • thyme (fresh sprigs, tied in twine)Groente en fruit5 g
  • rosemary (fresh sprigs, tied in twine)Groente en fruit5 g
  • Worcestershire sauceVoorraadkast15 ml
  • Dijon mustardVoorraadkast30 g
  • pappardelleGranen400 g
  • creamZuivel120 ml
  • Parmesan cheese (grated, for serving)Zuivel60 g

per portie

Voedingswaarden

712kcal

Koolhydraten
57 g
Eiwitten
50 g
Vetten
32 g
Keukengerei aanpassen

wat je gebruikt

Keukengerei

  • Slowcooker
  • Koekenpan
  • Staafmixer
  • Soeppan
  • Keukentang

stap voor stap

Bereiding

  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.
    Stap 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.
    Stap 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.
    Stap 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.
    Stap 4

  5. Cook low and slow

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

  6. Boil the pasta

    • When the ragu is almost ready, boil the pappardelle and set aside.
    Stap 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.
    Stap 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.
    Stap 8

  9. Serve

    • Serve topped with grated Parmesan cheese.
    Stap 9
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