Ingredients
- 2½ lbs beef chuck roast, cut into chunks
- 2 tbsp olive oil
- 1 large onion, diced
- 4 cloves garlic, minced
- 2 tbsp tomato paste
- 1 can (28 oz) crushed tomatoes
- 1 cup beef broth
- 1/2 cup dry red wine
- 2 tbsp Worcestershire sauce
- 1 tsp Italian seasoning
- 1 tsp smoked paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 12 oz pappardelle pasta
- 1/2 cup grated Parmesan cheese
- 2 tbsp chopped fresh parsley
Instructions
Season the beef with salt, pepper, smoked paprika, and Italian seasoning.
Heat olive oil in a skillet and sear the beef until browned on all sides.
Transfer the beef to the slow cooker.
Add the diced onion and garlic over the beef.
Mix together the tomato paste, crushed tomatoes, beef broth, red wine, and Worcestershire sauce.
Pour the sauce over the beef and cover.
Cook on LOW for 8 hours or HIGH for 5 hours until the beef is fall-apart tender.
Shred the beef with two forks and stir it back into the sauce.
Cook the pappardelle according to package directions until al dente.
Drain the pasta and gently fold it into the beef ragu.
Sprinkle with Parmesan cheese and fresh parsley.
Serve immediately with extra Parmesan and crusty garlic bread.
Originally from vm.tiktok.com
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