This Slow cooked Beef Ragu Pasta is the best cold-weather comfort meal.
Happy New Year guys! Can you believe it’s 2021? Wow! I’m excited for the New Year and all of the great things that I have planned! As I start to mentally prepare for the week ahead I want to share my new favorite pasta dish with you guys. It’s truly something about a meal that’s been slow-cooking all day, and the aroma that fills the house. Yall know exactly what I mean right? Mmh, it’s kinda my weakness. The way that the beef falls apart and soaks up this magnificent sauce in this Beef Ragu Pasta recipe is AMAZING! This lowkey might actually be my new favorite pasta meal and I’m cool with that.
CAN I USE A CROCK POT INSTEAD?
Heck Yes! I typically just recommend at least using a skillet on the stovetop to sear the beef on both sides prior to placing in the crock to form a nice crust on the outside. While it’s not necessary to sear the meat on both sides if you’re in a hurry, the recipe will still come out ok. I just recommend it for the extra flavor!
DO I HAVE TO USE RED WINE TO MAKE THESE PASTA?
Absolutely not! This Beef Ragu will work well with beef broth as a substitute if you’d like to make the dish with no alcohol.
DO I HAVE TO USE PAPPARDELLE PASTA?
Generally speaking no, feel free to use what’s available to you. However, I strongly recommend purchasing if you can because the shredded beef and rich ragu sauce clings perfectly to the wide noodles. I usually find my Pappardelle pasta at Homegoods or T.J. Maxx and stock up because it’s so hard to find it at our grocery stores here.
Beef Ragu Pasta
- 2½ lbs Beef Chuck Roast
- Kosher salt and black pepper, as needed
- Garlic powder, as needed
- Onion powder, as needed
- Paprika, as needed
- 3 Bay Leaves
- 1½ Tablespoon Fresh thyme, chopped
- 1½ Tablespoon Rosemary, chopped
- ½ Cup Yellow onion, chopped
- 4-5 Cloves Garlic, chopped
- 2 Tablespoons Tomato paste
- 2 Tablespoons Flour
- 1½ Cup Cabernet Sauvignon (Any red wine will work)
- 2 Cups Water
- 1 28oz Can of crushed Tomatoes in puree
- 2 Tablespoons Butter
- 1 Tablespoon Canola oil, as needed
- 1 lb Pappardelle Pasta
- ½ Cup Freshly grated parmesan cheese
- Preheat the oven to 350°F.
- Generously season Beef with salt, pepper, garlic powder, paprika and onion powder.
- Heat oil and butter in a dutch oven over medium heat and sear the beef on both sides to create a nice crust then remove from the pot, keep warm. The meat won’t be fully cooked through, which is what you want!
- In the same pot, add a little more oil if needed (There will be brown bits at the bottom of the pan, which is fine). Add in, rosemary, thyme and onion and sauté until onions are translucent.
- Add in garlic and sauté until fragrant then add in tomato paste and stir to combine. Add in flour and mix for about 1-2 minutes or so.
- Deglaze pot with red wine, be sure to scrape up any of those browned bits off the bottom of the pan and stir. Add in water and crushed tomatoes then bring the sauce to a simmer.
- Add bay leaves to the pot along with Chuck Roast, cover tightly with foil and place the lid on top.
- Bake in the oven for about 2½-3 hours until the beef is falling apart and fork tender. Shred the meat in the pot with two forks and season to taste.
- While the beef is cooking, cook the pasta according to the package. Once cooked, spoon the Ragu Beef over the noodles and top with Parmesan. Enjoy!