Tender Crockpot Beef Ragu Over Pappardelle

Tender Crockpot Beef Ragu Over Pappardelle

Imagine sinking your fork into a bowl of rich, savory Tender Crockpot Beef Ragu Over Pappardelle. Each bite offers the perfect balance of tender beef, aromatic herbs, and a luscious sauce, enveloped in the charming embrace of wide, flat pappardelle pasta. This dish is not just comfort food—it’s a celebration of flavors, ideal for family gatherings or cozy nights at home.

A fun fact about this hearty dish: ragu is an Italian classic, and there are countless regional variations. My introduction to beef ragu came during one of those chilly winter evenings when friends gathered around for an Italian feast. The aroma wafting from the kitchen set the scene, and soon enough, the promise of a delectable meal drew us in. It’s that mouth-watering, comforting richness that can bring everyone together, similar to my other crowd-pleaser, a creamy chicken Alfredo. Simple yet satisfying, this tender ragu is sure to become a family favorite.

What is Tender Crockpot Beef Ragu Over Pappardelle?

So, what exactly is Tender Crockpot Beef Ragu Over Pappardelle? Well, at its heart, it’s a slow-cooked beef dish, resulting in melt-in-your-mouth meat, enveloped in a savory tomato-based sauce made with love (and a few choice ingredients). Not to mention, the pappardelle pasta adds an extra layer of excitement to this classic.

Have you ever wondered why it’s called “ragu”? I like to think it derives from the French word “ragoût,” which means “to stew.” And let’s be honest, who wouldn’t want to impress their loved ones with this delightful dish? Because, as they say, “the way to a man’s heart is through his stomach.” So, why not give this recipe a try at your next family gathering and watch as everyone dives in!

Why You’ll Love This Tender Crockpot Beef Ragu Over Pappardelle

There are countless reasons to adore Tender Crockpot Beef Ragu Over Pappardelle. First off, the main highlight: the beef! After hours of slow cooking, it becomes fork-tender and bursting with flavor. The robust, savory sauce pairs perfectly with the pappardelle, making every bite a delight.

Secondly, cooking at home is a budget-friendly alternative to dining out. This recipe not only satisfies your taste buds but also saves your wallet! Plus, it’s perfect for meal prepping and leftovers.

Lastly, let’s talk about toppings! A sprinkling of grated Parmesan cheese adds a creamy, salty finish to each plate, and perhaps a garnish of fresh herbs will elevate your dish into a restaurant-level experience. Compared to a simple spaghetti bolognese, this ragu packs a more rustic, heartwarming punch. So, are you ready to dive into this deliciousness?

How to Make Tender Crockpot Beef Ragu Over Pappardelle

Quick Overview

Are you looking for a satisfying dish that requires minimal effort? Look no further! This Tender Crockpot Beef Ragu Over Pappardelle comes together in minutes and simmers throughout the day, filling your home with the irresistible aroma of beef and spices. Preparation takes just about 20 minutes, allowing you to set it and forget it while enjoying your day!

Ingredients

• 2 pounds beef chuck roast
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 can (14 oz) crushed tomatoes
• 1 cup beef broth
• 2 tablespoons tomato paste
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• Pappardelle pasta, for serving
• Grated Parmesan cheese, for serving

Step-by-Step Instructions

1. Prepare the Meat: Start by seasoning the beef chuck roast generously with salt and pepper.
2. Sauté the Aromatics: In a skillet, heat a drizzle of oil over medium heat. Add the chopped onion and minced garlic; sauté until fragrant and the onion is translucent.
3. Combine Ingredients in the Crockpot: Place the seasoned beef chuck roast in the crockpot. Pour the sautéed onion and garlic on top. Then, add the crushed tomatoes, beef broth, tomato paste, oregano, and basil. Mix gently to combine.
4. Cook Low and Slow: Cover the crockpot and cook on low for 8-10 hours or high for 4-5 hours. The goal is tender, fall-apart beef.
5. Cook the Pappardelle: About 15 minutes before serving, bring a large pot of salted water to a boil. Cook the pappardelle according to package instructions, typically around 4-6 minutes, until al dente.
6. Serve: Shred the beef using two forks directly in the crockpot. Serve the ragu over the freshly cooked pappardelle, and sprinkle with grated Parmesan cheese.

Top Tips for Perfecting Tender Crockpot Beef Ragu Over Pappardelle

• Substitutions: If you can’t find chuck roast, consider using brisket or another cut of beef. Just be sure they’re Halal-friendly!
• Timing: For best results, arrange your schedule to allow a full 8-10 hours for the meat to cook low and slow. This is where the magic happens!
• Avoiding Mistakes: Be mindful of adding too much salt at once. You can always taste and adjust before serving. Bring those flavors into play as the dish cooks!

Storing and Reheating Tips

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. If you want to freeze your ragu, it can last up to 3 months in the freezer. To reheat, simply thaw overnight in the refrigerator, then heat gently on the stove or in the microwave. Add a splash of beef broth if you notice it thickening up too much.

Creating the perfect Tender Crockpot Beef Ragu Over Pappardelle isn’t just about feeding the belly; it’s about filling hearts with joy and love. This dish is perfect for your next family gathering or cozy winter evening together. Bon Appétit!

Tender Crockpot Beef Ragu Over Pappardelle

A rich, savory beef ragu slow-cooked to perfection, served over wide, flat pappardelle pasta, ideal for family gatherings.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 9 hours hrs

Total Time 9 hours hrs 20 minutes mins

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: Italian

Calories: 450

Ingredients Method Notes

Ingredients

  

Meat and Base Ingredients

• 2 pounds beef chuck roast Can substitute with brisket or another Halal-friendly cut of beef.
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 can (14 oz) crushed tomatoes
• 1 cup beef broth Add a splash for reheating.
• 2 tablespoons tomato paste
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• to taste Salt and pepper Be mindful not to add too much salt at once.

Pasta and Serving Ingredients

• 1 package Pappardelle pasta Cook according to package instructions.
• to taste Grated Parmesan cheese For serving.

Method

 

Preparation

1. Season the beef chuck roast generously with salt and pepper.
2. In a skillet, heat a drizzle of oil over medium heat. Add the chopped onion and minced garlic; sauté until fragrant and the onion is translucent.
3. Place the seasoned beef chuck roast in the crockpot. Pour the sautéed onion and garlic on top, and then add the crushed tomatoes, beef broth, tomato paste, oregano, and basil. Mix gently to combine.

Cooking

1. Cover the crockpot and cook on low for 8-10 hours or high for 4-5 hours until the beef is tender and falls apart.
2. About 15 minutes before serving, bring a large pot of salted water to a boil. Cook the pappardelle according to package instructions, typically around 4-6 minutes, until al dente.
3. Shred the beef using two forks directly in the crockpot, then serve the ragu over the freshly cooked pappardelle, sprinkles with grated Parmesan cheese.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. To freeze, it can last up to 3 months in the freezer. Reheat by thawing overnight in the refrigerator and heat gently.