Beef Ragu
Slow cooked, tender, fall apart beef in a savory tomato, garlic, and oregano sauce, atop a bed of broad flat Pappardelle pasta serving as the perfect vessel to sop up this savory and robust beef ragu. This Beef Ragu is a warm and comforting meal that is relatively simple to make considering the crock pot does most of the work for you. Come dinner time all you have to do is shred the meat, boil the pasta, and combine. You'll wow everyone with this delicious meal, the depth of flavors achieved from cooking low and slow all day will have your diners thinking you got take-away from the local Italian restaurant.
Equipment
- 1 Crock Pot
- 1 Cast Iron Pan large
- 1 Pasta Pot
Ingredients
- 1.5 pound chuck roast
- 2 tbsp oil, ghee, tallow choose your preference, highest smoke point preferred for searing
- 1 sweet onion
- 3 cloves garlic minced (or 2 teaspoons of already minced garlic)
- 1- 28 ounce can crushed tomatoes
- 1 tbsp tomato paste
- 1 glass dry red wine (substitute beef broth)
- 2 tbsp dried oregano
- 2 tsp salt
- 2 tsp cracked black pepper
- 16 ounces pappardelle pasta
- grated parmesean cheese (per preference on top)
Instructions
- Pat dry chuck roast. Sprinkle with salt and pepper. Heat 1 tbsp of oil of your choice over high heat in cast iron skillet. Once oil is hot and shimmering add the meat to skillet and sear each side until char develops on the meat. Rotating until all sides are browned. Approximately 5 minutes.
- Slice onions and mince garlic and saute these aromatics together in the skillet with remaining 1 tbsp oil.
- Place seared chuck roast in crock pot on low heat, add onions and garlic to slow cooker. Add can of crushed tomatoes with the liquid, tomato paste, red wine, dried oregano.
- Cover and cook on low for 6-8 hours, or high 4-6 hours.
- Near the end of the meat cooking time, cook pasta according to package directions. Strain pasta.
- Serve the meat ragu over cooked pasta and top with parmesean cheese.
