Beef Ragu with Pappardelle
Serves 1
Directions
- 1Sear the beef chuck in a pan.
- 2Roughly chop the onion, carrots, and celery, then sauté them in the same pan used for the meat.
- 3Transfer the beef and sautéed vegetables to the slow cooker.
- 4Cook down the tomato paste and red wine in the pan until it thickens enough to coat a spoon, then add to the slow cooker.
- 5Add the herb bundle, tomato sauce, Worcestershire sauce, and Dijon mustard to the slow cooker.
- 6Cook on low for 7-8 hours.
- 7Boil the noodles.
- 8Remove the herb bundle and the beef from the slow cooker.
- 9Shred the beef with a fork.
- 10Blend the sauce in the slow cooker until smooth using an immersion blender.
- 11Stir cream into the sauce.
- 12Add the shredded beef and cooked noodles back into the sauce, stir, and serve with Parmesan.
Ingredients
- beef chuck, seared
- salt (optional)
- pepper (optional)
- 1 whole red onion
- 2-3 whole carrot
- 2 whole celery stick
- tomato paste
- red wine
- oregano, twine roll
- parsley, twine roll
- thyme, twine roll
- rosemary, twine roll
- 2 cup tomato sauce
- worcestershire sauce
- 1-2 tbsp dijon mustard
- pappardelle noodles
- cream
- parmesan cheese (optional)
Equipment
tongspanslow cookerspatulaimmersion blenderpot
