Slow Cooker Beef Ragu with Reginelle Pasta
Slow cooked tender chunks of beef, plump tomatoes, hearty vegetables finished in a light tomato cream sauce. This slow cooker beef ragu with reginelle pasta is the perfect meal to warm your soul and belly. With just a few staple ingredients and a little time, this recipe will become a fall favorite!
Equipment
- Crock Pot
Ingredients
- 1-2 lbs Beef (Chuck Roast) beef of your choice
- Salt + Pepper to taste
- ¼ cup flour
- 1 tsp Cooking Oil
- ¾ cup Yellow Onion roughly chopped
- ¾ cup Carrot roughly chopped
- ¾ cup Celery roughly chopped
- 8 cloves Garlic
- 28 oz Canned Whole Peeled Tomatoes
- 1 tablespoon Worchestire Sauce
- ½ cup Red Wine
- 1 tablespoon Tomato Bouillon
- 3-4 Bay Leaves
- 1 tsp Thyme fresh or dried
- 1 tablespoon Oregano fresh or dried
- 1 tablespoon Parsley fresh or dried
- 1 lb Reginelle Pasta
- ¼ cup Heavy Whipping Cream
Instructions
- On a clean surface or plate, liberally season beef with salt and pepper.
- Add flour and ensure beef is covered with flour.
- In a medium sized frying pan on high heat, place beef in skillet and sear until beef becomes crispy and brown on the outside. (beef will not completely cook at this step)
- Place beef in crockpot (adding in all juices).
- Add all ingredients (except heavy cream and pasta) and cook on low for 5-6 hours until beef is completely tender and fall apart.
- After beef is cooked through and tender, remove from sauce and shred with two forks.
- Place shredded beef back into sauce and stir in heavy cream.
- Taste for flavor and adjust seasonings to taste.
- Serve with pasta, top with cheese and enjoy!