Slow Cooker Beef Ragu with Pappardelle

Instructions

1. 1Cut the about 1350 g of beef chuck roast into about 5 cm pieces. Season all sides of the beef with the 1 teaspoon of salt and 1/2 teaspoon of black pepper.
2. 2Heat the 2 tablespoons of olive oil in a large, heavy-bottomed skillet (e.g., about 30 cm cast iron) over medium-high heat (approximately 176.7-190.6°C or 175-190°C). Add the seasoned beef chuck roast pieces to the hot skillet and brown them on all sides until a deep brown crust forms, about 3-4 minutes per side. Transfer the browned beef to the slow cooker.
3. 3Add the 1 large onion (diced), 2 medium carrots (diced), and 2 stalks of celery (diced) to the same skillet. Cook over medium heat (approximately 148.9-162.8°C or 150-160°C) for 5-7 minutes, stirring occasionally, until the vegetables have softened. Stir in the 4 cloves of garlic (minced) and cook for 1 minute until fragrant.
4. 4Pour in the 1 cup of dry red wine, scraping the bottom of the skillet with a wooden spoon to loosen any browned bits. Bring the wine to a simmer and cook for 2 minutes, allowing some of the alcohol to evaporate. Transfer the cooked vegetables and wine mixture from the skillet into the slow cooker with the beef.
5. 5Add the about 790 g of canned crushed tomatoes, 2 cups of beef broth, 2 tablespoons of tomato paste, 1 teaspoon of dried oregano, and 1 each bay leaf to the slow cooker. Stir everything gently to combine.
6. 6Cover the slow cooker with its lid. Cook on the 'low' setting for 6-8 hours, or on the 'high' setting for 3-4 hours, until the beef is fork-tender and easily pulls apart when tested with a fork.
7. 7Carefully remove the tender beef pieces from the slow cooker and place them on a cutting board or shallow dish. Using two forks, shred the beef into smaller, bite-sized strands. Return the shredded beef to the slow cooker and stir it into the ragu.
8. 8Bring a large pot of salted water to a rolling boil. Add the about 450 g of pappardelle pasta and cook for 8-10 minutes, or until the pasta is al dente (tender but still firm to the bite). Drain the pasta thoroughly. Serve the warm beef ragu immediately over the cooked pappardelle pasta.

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