Easy Slow Cooker Beef Ragu (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1.25-1.75 pounds chuck roast (trimmed of excess fat and bone removed)
02 -
30 oz tomato sauce
03 -
8.8 oz pappardelle pasta
04 -
4 garlic cloves, thinly sliced
→ Seasonings
05 -
2 bay leaves
06 -
1 teaspoon fennel seeds
07 -
¼ teaspoon red pepper flakes (optional)
08 -
¼ teaspoon pepper
09 -
Salt to taste
→ For Serving
10 -
Parmesan cheese for topping (optional)
# Instructions:
01 -
Add chuck roast, tomato sauce, garlic cloves, bay leaves, fennel seeds, red pepper flakes, and pepper into the crockpot and cover.
02 -
Cook on low for 6-8 hours or high for 3-4 hours.
03 -
Cook pasta as directed on packaging.
04 -
Remove bay leaves from the crockpot and shred the beef. Salt the sauce to taste.
05 -
Divide among 4 bowls and top with Ragu sauce and parmesan cheese, if you choose to use it.
# Notes:
01 -
Different pasta shapes work well if pappardelle isn't available.
02 -
The sauce can be made ahead and reheated when needed.