Victor's Ragu

• servings: 6 - 8
• active time: 30 mins
• total time: 8 - 10 hours

Ingredients

Prep Time: 20 minutes

Cook Time: 8–10 hours

Yields: 6–8 servings

Ingredients:

– 2–3 lb chuck beef, cut into 4 equal pieces

– 1 tbsp salt

– Black pepper, to taste

– 1 tbsp olive oil

– 3 cloves garlic, minced

– 1 onion, diced

– 1 cup carrots, diced

– 1 cup celery, diced

– 1 cup sliced Bella mushrooms

– 1 (28 oz) can crushed tomatoes

– 3 tbsp tomato paste

– 1 tsp sugar

– 2 cups beef broth

– 1/2 cup red wine

– 1/2 tsp dried thyme

– 1 tsp dried oregano

– 3 dried bay leaves

– 1 lb dried pappardelle

Directions

1. Pat beef dry and season with salt and pepper.

2. Heat olive oil in a heavy pot over high heat. Sear beef on all sides until browned.

3. Transfer beef to slow cooker.

4. In a bowl, mix garlic, onion, carrots, celery, mushrooms, crushed tomatoes, tomato paste, sugar, beef broth, red wine, thyme, oregano, and bay leaves.

5. Pour mixture over beef in slow cooker.

6. Cook on low for 8–10 hours until beef is tender and shreds easily.

7. Cook pappardelle according to package instructions.

8. Add cooked pasta to slow cooker, toss well.

9. Season with additional salt and pepper. Top with Parmesan and serve.