Crockpot Beef Ragu
A hearty and comforting slow-cooked beef ragu recipe that’s perfect for family gatherings or cozy evenings.
Ingredients
Base Ingredients
- 1 large large onion, diced
- 5 cloves garlic cloves, minced
- 2 lb chuck roast, cut into 4 pieces Perfect for slow-cooking, can be substituted.
- Salt and pepper, to taste Generous seasoning is recommended.
Liquids and Tomatoes
- 1 can (28 oz) crushed tomatoes
- 1/4 cup red grape juice Can be substituted with red wine or omitted.
- 1.5 cups beef broth
- 3 tbsp tomato paste
Herbs and Pasta
- Fresh thyme sprigs
- 2 dried bay leaves
- 16 oz pappardelle noodles Can be substituted with wide pasta or gluten-free options.
Instructions
Preparation
- Chop the onion and mince the garlic.
- Add the diced onion and minced garlic to the crockpot with a splash of olive oil.
- Generously season the chuck roast with salt and pepper, and place it on top of the onions.
Cooking
- Pour in the crushed tomatoes, red grape juice, beef broth, stir in the tomato paste, thyme sprigs, and bay leaves.
- Cover and cook on high for about 6 hours or until the meat is tender.
- Shred the beef in the sauce using two forks.
- Cook the pappardelle noodles according to package instructions until al dente.
- Plate the pasta and top it with the beef ragu.
Notes
Serve with freshly grated parmesan cheese or a dollop of ricotta. Pairs well with a bold red wine.
Nutrition
Serving: 1gCalories: 500kcalCarbohydrates: 60gProtein: 40gFat: 15gSaturated Fat: 6gSodium: 800mgFiber: 3gSugar: 6g
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