SLOW COOKER BEEF RAGU WITH PAPPARDELLE
We're making this cozy, comforting Beef Ragu with Pappardelle! Steak is braised in the crockpot for hours with garlic, tomatoes, veggies, and herbs, then shredded and piled high on pappardelle with Parm cheese.
Provided by Pinch of Yum
Categories Dinner
Time 8h10m
Number Of Ingredients 11
Steps:
- In a small skillet, heat the oil over medium high heat. Add the garlic and cook, stirring, until golden and lightly browned, about 2 minutes.
- Season the beef with 1 teaspoon salt and pepper to taste. Transfer to a 5- to 6-quart slow cooker. Pour the tomatoes and broth over the beef and add the garlic from step one, carrots, bay leaves, and thyme.
- Cover and cook on high for 6 hours or on low for 8 to 10 hours. Discard the herbs and shred the beef in the pot using 2 forks.
- Cook the pasta according to package directions. Drain, return to the pot, and add the sauce from the slow cooker. Increase the heat to high and cook, stirring, until the pasta and sauce are combined, about 1 minute.
- Divide among 8 bowls and top each with Parmesan, ricotta, and parsley. Serve hot!
Nutrition Facts : Calories 375 calories, Sugar 6.6 g, Sodium 267.4 mg, Fat 6 g, SaturatedFat 2.1 g, TransFat 0 g, Carbohydrate 52.1 g, Fiber 4.2 g, Protein 27.7 g, Cholesterol 51 mg
SHREDDED BEEF RAGU WITH PAPPARDELLE
Make a delicious dinner with this recipe for Shredded Beef Ragu with Pappardelle. Perfect for cold weather, a great comfort food dish!
Provided by Michelle Boulé
Categories Main Course
Time 4h15m
Number Of Ingredients 12
Steps:
- Preheat oven to 350
- Season meat with salt and pepper on all sides. Heat up oil in a large dutch oven on medium-high heat. Add garlic to the dutch oven and cook until browned. Add meat and brown on all sides.
- Add tomatoes, beef broth, carrot, bay leaves, thyme, and sugar. Stir until combined
- Cook for 2-3 hours or until meat is very tender. Shred meat with two forks until it has the proper consistency desired. Adjust seasoning with salt and pepper to taste.
- Cook pappardelle according to package instructions and combine with beef ragu. Enjoy!
Nutrition Facts : Calories 795 kcal, Carbohydrate 102 g, Protein 57 g, Fat 18 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 197 mg, Sodium 611 mg, Fiber 8 g, Sugar 15 g, ServingSize 1 serving
PAPPARDELLE WITH SLOW-COOKER BEEF RAGù
Provided by Food Network Kitchen
Time 7h25m
Yield 4 servings
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : Calories 540, Fat 17 grams, SaturatedFat 5 grams, Cholesterol 144 milligrams, Sodium 849 milligrams, Carbohydrate 58 grams, Fiber 6 grams, Protein 40 grams, Sugar 5 grams
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