Slow cooker beef ragu

• servings: 8 servings
• active time: 10 minutes
• total time: 10 hours 10 minutes

Ingredients

For the beef ragu:

1 teaspoon olive oil

2 1/2 pounds beef chuck (cut into 4 large chunks)

salt and pepper to taste

1 carrot (chopped)

6 garlic cloves (minced)

1 medium yellow onion (chopped)

1 stalk celery (diced)

3 tablespoons tomato paste

½ cup reduced sodium beef broth

1-28 oz can crushed tomatoes

2 bay leaves

1/2 cup white wine

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1 teaspoon thyme

1 teaspoon oregano

For the pasta:

16 ounces pappardelle pasta

Gluten free option: 16 ounces desired gluten free pasta or polenta

Whole30 option: serve with zucchini (carrot or sweet potato noodles)

Parmesan (ricotta, and parsley for topping, optional)

Directions

Turn slow cooker on high heat to warm.

While it’s warming, add 1 teaspoon of olive oil to a large skillet over medium-high heat. Season both sides of the beef with salt and pepper. Add beef to hot skillet and brown on both sides, about 3 minutes on each side. This step is optional, but helps give the outsides of the beef a nice crust and boost in flavor.

Once browned, remove the beef from the pan and place in the bottom of the slow cooker.

Add the carrot, garlic, onion, celery, tomato paste, beef broth wine, spices and crushed tomatoes to the crock pot with the beef. Mix gently to combine and cover the beef with the sauce. Add the bay leaves on top then close the and cook on low heat for 8-10 hours. Discard the bay leaves. Shred the beef in the pot using 2 forks.

Cook the pasta or other desired side according to package directions. Drain and toss pasta with sauce before serving. Serve with desired toppings.

Notes

Modified recipe. Original recipe available in link below.

Nutrition

• Calories: 327 kcal
• Total Fat: 9.5 g
• Saturated Fat: 3.4 g
• Cholesterol: 127 mg
• Sodium: 326 mg
• Total Carbohydrate: 12 g
• Dietary Fiber: 4 g
• Total Sugars: 7.3 g
• Protein: 46.2 g