Oh my yummy! What’s better than a delicious home cooked meal?. This sauce is so very good!
It’s easy to make too, just brown your roast over high heat and then add all the ingredients to a crockpot, turn the temperature to high, cover and let it cook for 6 hours.
This should be served with pappardalle noodles, as these noodles make a great pair up with the beef ragu, the noodles are thick and somewhat wide and will help the sauce adhere to every delish bite of this Beef Ragu with Pappardalle. In the event you can not find pappardelle noodles at your local grocery store feel free to use any wide egg noodle, they’ll do the trick.
This recipe makes enough sauce for 8-10, half or quarter the recipe if you like.
I froze my leftover sauce, now I have a fabulous sauce to serve the next time I have company over.
- 2 tablespoons olive oil
- 2 pounds chuck roast, cut into 4 chunks
- 1/2 white onion, chopped
- 2 celery stalks, chopped
- 1/2 cup carrots, chopped
- 4 garlic cloves, minced
- 1 large can (28oz) tomato puree
- 2 cans petite diced tomatoes with juices
- 1 tsp dried thyme
- 1 tsp dried rosemary (fresh minced rosemary can be used here instead)
- 3 bay leaves
- 1/2 cup red wine, preferably a Cabernet
- 2 cups beef broth
- In a large sauté pan heat the olive oil to high
- Add the beef chunks to the pan
- Over high heat brown the meat on both sides (watch the meat closely as not to burn it, you are only browning it well here, to lock in the juices) Remember you are not cooking the meat through at this point.
- Set the meat aside
- Add all ingredients except the beef chunks to your crock pot
- Combine all well
- Layer the beef chunks, press them down a bit to cover with the sauce mixture
- Cook on high 6 hours
- Now is a good time to cook your noodles, remember to make them al dente. (overcooked noodles are just not the best) Set your noodles aside
- Remove the meat from the crockpot
- When cool enough shred/cut the beef into bite size pieces
- Mix the beef back into the crockpot
- Serve the sauce over prepared noodles
This is really good topped with freshly shaved Parmesan cheese and fresh parsley would be a good topping too.
Add some chile flakes for spice too if you like.