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Ingredients
Scale
- 3–4 lbs beef roast (the cheapest cut will do)
- 2 tbsp olive oil
- 2–3 sprigs of fresh rosemary, finely chopped
- 2–3 sprigs of fresh thyme, finely chopped
- 1 small red onion, peeled and finely chopped
- 4 garlic cloves, peeled and minced
- 1 carrot, peeled and finely chopped
- 1 celery stick, finely chopped
- 1½ cups red wine (Chianti or similar)
- 3 (14 oz) cans crushed tomatoes
- 2 tbsp pearl barley (optional)
- 1 tsp salt
- 1 tsp freshly ground black pepper
- 1 lb fresh or dried pappardelle pasta or rigatoni
- 2 tbsp unsalted butter
- 2 handfuls grated Parmesan cheese, plus more for garnish
Instructions
- Chop the red onion, carrot, celery, garlic, rosemary, and thyme.
- Brown the beef in olive oil in a frying pan before transferring to the slow cooker.
- Deglaze the pan with red wine and add to the slow cooker.
- Combine the browned beef with crushed tomatoes, pearl barley, salt, and pepper in the slow cooker and set on low for 10-12 hours.
- Shred the beef before the cooking time ends and add extra herbs and moisture.
- Finish the ragu with unsalted butter before serving.
- Prepare pasta in salted water and combine with a portion of the ragu before serving.
Notes
Choose a marbled cut of beef for richer flavor.
Browning the meat enhances the flavor of the ragu significantly.
Adjust seasoning before serving for the best taste.
- Prep Time: 30 minutes
- Cook Time: 10-12 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Italian
Nutrition
- Calories: 450
- Sugar: 6
- Sodium: 800
- Fat: 20
- Saturated Fat: 8
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 3
- Protein: 30
- Cholesterol: 90