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Slow Cooker Beef Ragu (Pappardelle Sauce)

Prep Time20 minutes
Cook Time8 hours 30 minutes
Total Time9 hours
Course: Main Course
Cuisine: Italian
Servings: 6 serves

Ingredients

  • 1.5 kg chuck steak, in 5cm pieces
  • 3 tbsp olive oil
  • 1 brown onion, diced
  • 1 carrot, diced
  • 2 stalks celery, diced
  • 5 cloves garlic, minced
  • 300 mL red wine
  • 2 x 400g tins diced tomatoes
  • 2 tbsp tomato paste
  • 2 sprigs fresh rosemary
  • 2 sprigs fresh thyme
  • 500 g fresh pappardelle
  • 100 g parmesan, grated

Instructions

  • Brown beef in oil over high heat in batches. Tip into slow cooker.
  • Cook onion, carrot, celery in same pan 10 min. Add garlic 1 min. Tip in. Add wine to pan, boil 2 min. Pour in.
  • Add tomatoes, tomato paste, rosemary, thyme, salt, pepper to cooker. Stir.
  • Cover. Cook low 8 hours (or high 5 hours).
  • Discard herb stems. Shred beef with two forks in the sauce. Tip into a wide pan, simmer uncovered 20 minutes to thicken.
  • Boil pappardelle. Drain reserving 1 cup of pasta water. Toss pasta with sauce, adding pasta water to loosen.
  • Top with parmesan. Serve immediately.