Ingredients
Scale
- 2 pounds beef chuck roast, cut into large chunks
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 can (28 ounces) crushed tomatoes
- 2 tablespoons tomato paste
- 1 cup beef broth
- 1 cup red wine (or additional beef broth)
- 1 tablespoon dried oregano
- 1 tablespoon dried basil
- Salt and pepper to taste
- 1 pound pasta (your choice)
- Grated Parmesan cheese for serving
Instructions
- Season the beef chunks generously with salt and pepper.
- In a large skillet, heat a tablespoon of oil over medium-high heat. Add the beef and sear it on all sides until browned, about 5-7 minutes. Remove the beef and set it aside.
- In the same skillet, add the chopped onion and garlic. Sauté until the onion becomes translucent, about 3 minutes.
- Transfer the beef back to the slow cooker. Add the sautéed onion and garlic, crushed tomatoes, tomato paste, beef broth, red wine, oregano, and basil.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the beef is fork-tender.
- About 30 minutes before serving, cook your pasta according to package instructions until al dente.
- Once the ragu is ready, shred the beef into the sauce and stir everything together. Adjust seasoning with salt and pepper as needed.
- Serve the beef ragu over your cooked pasta, and top with grated Parmesan cheese.
- Prep Time: 30
- Cook Time: 480