Slow Cooker Beef Ragu with Pappardelle Recipe
- Prep Time: 15 Minutes
- Cook Time: 4 Hours
- Total Time: 4 Hours + 15 Minutes
- Yield: 8 Servings
Ingredients
- 1 medium onion, chopped (about 1 cup)
- 2 large carrots, chopped (about 1½ cups)
- 2 large stalks celery, chopped (about 1½ cups)
- 2 ½ pounds beef chuck roast
- 1 cup dry red wine
- 1 jar (24 oz.) Victoria®️ Low Sodium Marinara Sauce
- 1 pound pappardelle, cooked according to package directions
- Fresh parsley for serving
Directions
- Add onion, carrots and celery to slow cooker.
- Cut beef roast into 4 pieces. Heat a large nonstick skillet over medium-high heat and brown beef on all sides. Remove beef and place in slow cooker.
- Add wine to skillet, stirring to release any browned bits. Pour wine into slow cooker and add Victoria Low Sodium Marinara Sauce. Cover and cook on High for 4 to 6 hours or low for 8 to 10 hours or until beef is very tender.
- Remove beef from sauce and shred. Skim fat from sauce. Return beef to slow cooker. Toss with pappardelle. Garnish with fresh chopped parsley.
