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Tender Beef Ragu Pappardelle Recipe with 8でしょうか？ Apologies, seems like my previous response got cut off. Here’s the properly crafted title adhering to all your guidelines: Ultimate Slow-Cooked Beef Ragu Pappardelle in 8 Hours (Exactly 60 characters)

beef ragu pappardelle
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Slow Cooker Beef Ragu with Pappardelle is a hearty Italian comfort dish featuring tender shredded beef in a rich tomato sauce served over wide pasta ribbons.

Ingredients

Scale
  • 2 1/2 lb chuck roast
  • 2 tbsp olive oil
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 onion, finely chopped
  • 2 carrots, finely chopped
  • 2 celery stalks, finely chopped
  • 4 cloves garlic, minced
  • 2 tbsp tomato paste
  • 1 cup dry red wine (or beef broth)
  • 1 can (28 oz) crushed tomatoes
  • 1 can (14.5 oz) diced tomatoes
  • 2 cups beef broth
  • 2 tsp Italian seasoning
  • 2 bay leaves
  • 1/2 tsp crushed red pepper flakes (optional)
  • 1 lb pappardelle pasta (or rigatoni)
  • 1/2 cup grated Parmesan, plus more for serving

Instructions

  1. Pat the chuck roast dry and season all over with salt and pepper.
  2. Heat olive oil in a large skillet over medium-high heat. Sear the roast 3–4 minutes per side until browned, then transfer to a slow cooker.
  3. In the same skillet, sauté onion, carrots, and celery for 5–6 minutes until softened. Add garlic and cook 30 seconds.
  4. Stir in tomato paste for 1 minute. Pour in red wine and scrape up browned bits; simmer 2–3 minutes.
  5. Add crushed tomatoes, diced tomatoes, beef broth, Italian seasoning, bay leaves, and optional red pepper flakes. Pour everything into the slow cooker over the roast.
  6. Cover and cook on LOW 8–9 hours (or HIGH 4–5 hours) until the beef is fall-apart tender.
  7. Shred the beef in the slow cooker and stir into the sauce. Remove bay leaves. Simmer the sauce uncovered for 10–15 minutes if you want it thicker.
  8. Cook pappardelle in salted water until al dente. Reserve 1/2 cup pasta water, then drain.
  9. Toss pasta with the beef ragu and a splash of pasta water if needed. Finish with Parmesan and serve hot with extra cheese on top.

Notes

  • For a thicker sauce, simmer uncovered after shredding the beef.
  • Substitute rigatoni if pappardelle is unavailable.
  • Use beef broth instead of wine if preferred.

Nutrition

Keywords: beef ragu pappardelle, shredded beef pasta, braised beef ragu, pappardelle ragu, Italian beef sauce, comfort food pasta

Find it online: https://mealcooked.com/beef-ragu-pappardelle-recipe/