Ragu is a fancy name for an Italian meat-based sauce served with pasta.
Serves: 4-6 Prep Time: 30 minutes prep / 7-9 hours in the slow cooker
A ragu typically consists of veal, lamb, beef, or pork mixed with sofrito (carrots, celery, and onions) and tomato. It is cooked low and slow to produce a tender, savory sauce.
3 pounds beef chuck roast
3 tablespoons olive oil
1 onion, chopped
2 stalks celery, chopped
2 carrots, chopped
2 tablespoons minced garlic
1 tablespoon dried thyme
1 tablespoon dried rosemary
4 bay leaves
1 cup beef broth
28 ounces of crushed tomatoes
1 cup red wine
½ teaspoon dried rosemary
2 bay leaves
Salt and pepper
1 pound cooked pappardelle pasta
Grated Parmesan cheese to top
Put everything into your crockpot and cook on high for 7-9 hours or until beef is tender enough to shred.
Remove the bay leaves from the crockpot.
Shred the beef and stir it into the sauce. If the sauce isn’t thick enough than slowly mix some flour with water to create a roux and slowly add it into the crockpot.
Serve over cooked pappardelle pasta.
Finish with a sprinkle of parmesan cheese, if desired.