Pappardelle with Slow-Cooker Beef Ragù

  • Yield : 4 servings
  • Cook Time : 25m
  • Ready In : 25m
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Nutritional Info

This information is per serving.

  • Calories

  • Fat

    17 grams
  • Saturated Fat

    5 grams
  • Cholesterol

    144 milligrams
  • Sodium

    849 milligrams
  • Carbohydrate

    58 grams
  • Fiber

    6 grams
  • Protein

    40 grams
  • Sugar

    5 grams


  • 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
  • 1 pound beef chuck roast
  • Freshly ground pepper
  • 12 ounces fresh pappardelle
  • 3 tablespoons chopped fresh parsley
  • 2 tablespoons extra-virgin olive oil


Step 1

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.

Step 2

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.

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