Name: Pappardelle with Slow-Cooker Beef Ragù
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT7H25M0.000S
Yield: 4 servings
Cuisine: italian
Ingredients: 1 15-ounce can crushed tomatoes; 1/4 cup dry red wine; 1 tablespoon tomato paste; 3 cloves garlic, sliced; Kosher salt; 1 sprig rosemary; 1 3-inch piece parmesan rind, plus shredded parmesan for topping; 1 pound beef chuck roast; Freshly ground pepper; 12 ounces fresh pappardelle; 3 tablespoons chopped fresh parsley; 2 tablespoons extra-virgin olive oil

Directions

Whisk the tomatoes, wine, tomato paste, garlic and 1/2 teaspoon salt in a 6-quart slow cooker. Add the rosemary and parmesan rind. Season the beef all over with salt and pepper and add to the slow cooker. Cover and cook on low until the meat is very tender, 7 hours. Shred the meat in the slow cooker with two forks, discarding any large pieces of fat. Discard the rosemary sprig and parmesan rind.
Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1/2 cup cooking water, then drain. Return the pasta to the pot and add the shredded meat and sauce; stir in the reserved cooking water. Cook over medium-high heat, tossing occasionally, until the sauce thickens slightly, 1 to 2 minutes. Season with salt and pepper and stir in half the parsley. Divide among bowls and drizzle with the olive oil; top with shredded parmesan and the remaining parsley.

Photograph by Ryan Dausch

Pappardelle with Slow-Cooker Beef Ragù

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