Description
Indulge in the comforting flavors of this Crockpot Beef Ragu, a heartwarming dish that transforms simple ingredients into a gourmet experience.
Ingredients
Scale
- 1 large onion (diced)
- 5 garlic cloves (minced)
- 2 lb chuck roast (cut into 4 pieces)
- Salt and pepper to taste
- 1 can (28 oz) crushed tomatoes
- 1/4 cup red grape juice
- 1.5 cups beef broth
- 3 tbsp tomato paste
- Fresh thyme sprigs
- 2 dried bay leaves
- 16 oz pappardelle noodles
Instructions
- Start by chopping the onion and mincing the garlic. Add them to your crockpot with a splash of olive oil. Set to high.
- Season the chuck roast generously with salt and pepper, then place it on top of the onions in the crockpot.
- Pour in the crushed tomatoes, red grape juice, and beef broth. Stir in the tomato paste, thyme, and bay leaves.
- Cover and cook on high for about 6 hours until the meat is tender.
- Shred the beef using two forks right in the sauce, keeping it warm while you prepare your pasta.
- Cook pappardelle noodles according to package instructions until al dente.
- Serve pasta topped with ragu sauce and garnish with parmesan cheese or ricotta.
Notes
- Perfect for family dinners or gatherings.
- Pairs beautifully with your favorite pasta.
- Can be served over creamy polenta as well.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 370
- Sugar: 6g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 90mg