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To make a flavorful beef ragu, you need these key ingredients: - 2 lbs beef chuck roast, trimmed and cut into large chunks - 1 large onion, diced - 3 cloves garlic, minced - 1 carrot, finely chopped - 1 celery stalk, finely chopped - 1 can (28 oz) crushed tomatoes - 2 tablespoons tomato paste - 1 tablespoon dried oregano - 1 teaspoon dried basil - 1 teaspoon red pepper flakes (optional) - 1 cup beef broth - 3 tablespoons olive oil - Salt and pepper to taste - 12 oz pappardelle pasta - Fresh parsley, chopped (for garnish) - Grated Parmesan cheese (for serving) These ingredients come together to create a rich and hearty sauce. The beef chuck roast gives the ragu its depth. The vegetables add sweetness and balance. You can add these options to boost the flavor even more: - A splash of red wine for richness - Fresh herbs like thyme or rosemary for depth - Bay leaves during cooking for added aroma - Mushrooms for an earthy touch Using these optional ingredients can take your ragu to new heights. Feel free to experiment based on your taste! If you have dietary needs, consider these substitutions: - Use a lean cut of beef like sirloin for less fat. - Swap beef broth with vegetable broth for a vegetarian option. - Replace pappardelle with gluten-free pasta if needed. - Use canned fire-roasted tomatoes for a smoky flavor. These substitutions keep the dish delicious while fitting various diets. Enjoy customizing your beef ragu! Start by cutting the beef chuck roast into large chunks. This helps the meat cook evenly. Season the beef with salt and pepper. In a large skillet, heat olive oil over medium heat. Once hot, add the beef chunks in batches. Sear the beef until it is browned on all sides. This step adds a lot of flavor. After browning, transfer the beef to your slow cooker. In the same skillet, add diced onion, minced garlic, finely chopped carrot, and celery. Sauté these veggies for about five minutes. You want them soft and fragrant. Make sure to scrape up any browned bits from the skillet. This adds more depth to your ragu. Once they are ready, add them to the slow cooker with the beef. Now it's time to combine everything. Add crushed tomatoes, tomato paste, dried oregano, dried basil, red pepper flakes, and beef broth to the slow cooker. Stir well to mix all the ingredients. Cover the slow cooker and set it on low heat. Cook for six to eight hours. The beef should be tender and easy to shred when done. About 30 minutes before serving, cook the pappardelle pasta. Follow the package instructions for best results. Drain the pasta and set it aside. After the beef cooks, shred it with two forks in the slow cooker. Mix it into the sauce. Adjust seasoning with salt and pepper. Now, the savory beef ragu is ready to serve over your pappardelle! To shred the beef easily, wait until it is tender. Use two forks for this task. Start pulling apart the beef in the slow cooker. The beef should fall apart with little effort. Mix the shredded beef into the sauce for great flavor. This adds richness and depth to every bite. Herbs and spices are key to a tasty ragu. I love using dried oregano and basil. These herbs add a classic Italian touch. Red pepper flakes can give a nice kick if you like heat. Fresh herbs like parsley also brighten the dish. Always taste and adjust the seasoning before serving. A little salt and pepper can make a big difference. Cooking pappardelle pasta can be simple with a few tips. Boil water with salt before adding the pasta. This helps the pasta cook evenly. Follow the package instructions for timing. Drain the pasta but save a little water. This starchy water can help the sauce cling to the pasta. Mix the pasta into the ragu just before serving. This ensures every strand is coated in flavor. {{image_2}} If you want a meatless dish, try a mushroom ragu. Use a mix of mushrooms like cremini and shiitake. Slice them and sauté in olive oil until golden. Add garlic, onion, and carrots just like in the beef recipe. Replace beef broth with vegetable broth for a lighter taste. Use crushed tomatoes and season with the same herbs. Cook it in the slow cooker for about 4-6 hours. This gives the mushrooms time to absorb the flavors and become tender. Serve it over pappardelle or your favorite pasta. Pappardelle is great, but you can switch it up. Try tagliatelle or fettuccine for a similar wide noodle. Both work well with rich sauces. If you prefer a gluten-free option, use rice noodles or zucchini noodles. Cook them according to package instructions. For a fun twist, serve the ragu over polenta. The creamy texture pairs well with the savory sauce, creating a delightful meal. Adding more veggies can make your ragu even better. You can toss in bell peppers, zucchini, or spinach. Chop them into small pieces and add them to the slow cooker with the beef. They will cook down and blend into the sauce. This not only boosts nutrition but also adds great flavor. You can also serve a side salad for extra crunch. This way, you get a balanced meal that is full of color and taste. After you enjoy your Beef Ragu, let it cool down. Place it in an airtight container. Store it in the fridge for up to four days. This keeps the flavors fresh and safe. When you want to eat it again, just remember to check for any signs of spoilage. If you want to keep your ragu for longer, freezing is a great option. Use a freezer-safe container or heavy-duty freezer bags. Leave some space at the top to allow for expansion. Label your container with the date. Beef ragu can last up to three months in the freezer, so you can enjoy it later. When it’s time to reheat your beef ragu, do it gently. You can use the stovetop or microwave. If using the stovetop, heat it in a saucepan over low heat. Stir it often to avoid burning. If you microwave, cover it and heat in short bursts. Add a splash of beef broth to keep it moist. Enjoy it with fresh pappardelle for a tasty meal! It takes about 6 to 8 hours to cook beef ragu in a slow cooker. Cooking on low heat lets the beef become tender and soak up all the flavors. You will know it’s ready when the beef shreds easily with a fork. This slow cooking method gives you rich and deep flavors that make the dish special. Yes, you can use a different cut of beef. While beef chuck roast is great for its tenderness, you could try brisket or a round roast. Just remember, tougher cuts need longer cooking times. Always choose a cut with some fat for better flavor and juiciness. The key is to pick beef that will become tender after slow cooking. You can serve beef ragu with several tasty sides. A simple green salad works well to balance the rich flavors. Garlic bread is another great choice for dipping into the sauce. You might also try roasted vegetables for a healthy touch. And don’t forget a sprinkle of cheese on top for extra flavor! Beef ragu is a hearty dish you can make in many ways. You learned about essential and optional ingredients to build flavor. We covered steps to prepare beef and cook it in the slow cooker. Tips for shredding beef and cooking perfect pappardelle help you get it just right. You also found ideas for a vegetarian version and ways to save leftovers. Overall, this dish is fun to make and satisfying to eat. Enjoy trying these methods and flavors in your kitchen!

Beef Ragu with Pappardelle Slow Cooker

Indulge in the rich flavors of our Heavenly Slow Cooker Beef Ragu with Pappardelle! This comforting dish features tender beef chuck simmered in a savory tomato sauce, served over luscious pasta. Perfect for dinners with family or friends! Ready for a delightful cooking adventure? Check out our full recipe and impress everyone at your table. #SlowCookerRecipes #BeefRagu #PastaLovers #ComfortFood
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Ingredients
  

2 lbs beef chuck roast, trimmed and cut into large chunks

1 large onion, diced

3 cloves garlic, minced

1 carrot, finely chopped

1 celery stalk, finely chopped

1 can (28 oz) crushed tomatoes

2 tablespoons tomato paste

1 tablespoon dried oregano

1 teaspoon dried basil

1 teaspoon red pepper flakes (optional)

1 cup beef broth

3 tablespoons olive oil

Salt and pepper to taste

12 oz pappardelle pasta

Fresh parsley, chopped (for garnish)

Grated Parmesan cheese (for serving)

Instructions
 

In a large skillet over medium heat, heat the olive oil. Season the beef chunks with salt and pepper, then sear them in batches until browned on all sides. Transfer the browned beef to the slow cooker.

    In the same skillet, add the diced onion, garlic, carrot, and celery. Sauté for about 5 minutes, or until the vegetables are softened, scraping up any browned bits from the skillet.

      Add the sautéed vegetables to the slow cooker with the beef. Stir in the crushed tomatoes, tomato paste, oregano, basil, red pepper flakes, and beef broth. Mix until everything is well combined.

        Cover and cook on low for 6-8 hours, or until the beef is tender and easily shreds.

          About 30 minutes before serving, cook the pappardelle pasta according to package instructions until al dente. Drain and set aside.

            Once the beef is cooked, shred it gently in the slow cooker with two forks, mixing it into the sauce. Adjust seasoning with salt and pepper to taste.

              Serve the shredded beef ragu over a bed of pappardelle pasta, garnishing with fresh parsley and Parmesan cheese.

                Prep Time: 20 minutes | Total Time: 8 hours 20 minutes | Servings: 6

                  - Presentation Tips: Serve in a large bowl with the pasta twirled in the center, topped with the ragu and a generous sprinkle of Parmesan cheese and parsley for a delightful finish.