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

8 h 20 minServes 6Nutri-Score C€€
from @cozinhasardinha1 import0 cooked
Adapt this recipe

what you need

Ingredients

6 people
  • beef chuck (cut into large chunks)Meat1.2 kg
  • salt (to taste)Spices5 g
  • black pepper (to taste)Spices3 g
  • olive oil (for searing)Pantry30 ml
  • red onion (roughly cut)Produce1 piece
  • carrots (roughly cut)Produce3 pieces
  • celery (roughly cut)Produce2 pieces
  • tomato pastePantry70 g
  • red wineBeverages250 ml
  • tomato saucePantry480 ml
  • oregano (fresh sprigs, tied in twine)Spices5 g
  • parsley (fresh sprigs, tied in twine)Produce5 g
  • thyme (fresh sprigs, tied in twine)Produce5 g
  • rosemary (fresh sprigs, tied in twine)Produce5 g
  • Worcestershire saucePantry15 ml
  • Dijon mustardPantry30 g
  • pappardelleGrains400 g
  • creamDairy120 ml
  • Parmesan cheese (grated, for serving)Dairy60 g

per serving

Nutrition

712kcal

Carbs
57 g
Proteins
50 g
Fat
32 g
Adapt tools

what you’ll use

Tools

  • Slow cooker
  • Frying pan
  • Immersion blender
  • Stockpot
  • Tongs

step by step

Method

  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.
    Step 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.
    Step 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.
    Step 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.
    Step 4

  5. Cook low and slow

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

  6. Boil the pasta

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

  9. Serve

    • Serve topped with grated Parmesan cheese.
    Step 9
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