| Level: | Easy |
| Total: | 7 hr 25 min |
| Active: | 25 min |
| Yield: | 4 servings |
Ingredients
- 1 15-ounce can crushed tomatoes
- 1/4 cup dry red wine
- 1 tablespoon tomato paste
- 3 cloves garlic, sliced
- Kosher salt
- 1 sprig rosemary
- 1 3-inch piece parmesan rind, plus shredded parmesan for topping
- 1 pound beef chuck roast
- Freshly ground pepper
- 12 ounces fresh pappardelle
- 3 tablespoons chopped fresh parsley
- 2 tablespoons extra-virgin olive oil
Instructions
- Whisk the tomatoes, wine, tomato paste, garlic and 1/2 teaspoon salt in a 6-quart slow cooker. Add the rosemary and parmesan rind. Season the beef all over with salt and pepper and add to the slow cooker. Cover and cook on low until the meat is very tender, 7 hours. Shred the meat in the slow cooker with two forks, discarding any large pieces of fat. Discard the rosemary sprig and parmesan rind.
- Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1/2 cup cooking water, then drain. Return the pasta to the pot and add the shredded meat and sauce; stir in the reserved cooking water. Cook over medium-high heat, tossing occasionally, until the sauce thickens slightly, 1 to 2 minutes. Season with salt and pepper and stir in half the parsley. Divide among bowls and drizzle with the olive oil; top with shredded parmesan and the remaining parsley.
Nutrition Facts
| Calories | 540 |
| Total Fat | 17 grams |
| Saturated Fat | 5 grams |
| Cholesterol | 144 milligrams |
| Sodium | 849 milligrams |
| Carbohydrates | 58 grams |
| Dietary Fiber | 6 grams |
| Protein | 40 grams |
| Sugar | 5 grams |
Reviews
Great ragu technique. It does lack a depth of flavor. I will make it again and experiment with some herbs and maybe anchovies.
Came out well
Not mind-blowing but certainly a solid, easy, hearty dish for a family.
WOW, this sauce was so stinkin good!! Instead of making this in the slowcooker, I made this recipe in my instant pot on the high pressure cook setting for 40 min (I didn’t want to leave my slowcooker sitting at home while I was at work for 10 hours). The flavors were amazing. Be careful not to buy a super cheap red wine because cooking the sauce like this really brings out the minor flavors in the wine. I bought a $10 red blend that worked perfectly.
Made 1/2 of this recipe as had small cooker. Very chewy and not much flavor.
Had this for dinner tonight and although it was okay I think the rosemary gave an ‘off’ flavor. Also, it wasn’t very thick. I used really good crushed tomatoes and tomato past. I added 8 ounces of sliced mushrooms and a small chopped onion that i sauteed which i thought would improve the overall experience. Not awful, just not as good as i expected. Needs garlic bread and more spice!!
Great recipe. I put 2 carrots, 3 celery stalks and 1/2 yellow onion in the crock pot. Delicious!!!
Excellent!! Big hit with picky kids… 9-year old said it was the best pasta he ever had. Very easy, would probably freeze well (as long as meat hadn’t been previously frozen).