This recipe is a perfect way to produce a delicious meal and have your slow cooker do all the work.  I have an all clad slow cooker which allows you to sear on the stove and transfer to the slow cooker using the same pot.  Start your ragu in the morning and return hours later to a sauce of tender and delicious sauce.  I like to use papparadelle for this sauce as it absorbs the ragu so well.   Low and slow will give you excellent results and a great sauce that your whole family will enjoy:

Serves 4-6 people

Ingredients:

  • 4 tablespoons olive oil (divided, some for beef, some for pasta )
  • 3-4 pounds round roast (or any slow cooking beef with fat trimmed
  • 1 large onion , finely chopped
  • 5 cloves garlic , finely copped or minced
  • 2 14 ounce canned diced tomatoes
  • 1/2-3/4 cup full bodied red wine
  • 2 tablespoons tomato paste
  • dash of Worcestershire
  • 2 teaspoons Italian seasoning 
  • 3 teaspoons oregano
  • 2 teaspoons kosher salt (plus more to taste)
  • cracked pepper to taste
  • 1 bay leaf
  • 1 lb papparadelle
  • freshly grated parmesan for serving
  • parsley for garnish

 

Directions:

 for ragu:
Heat olive oil in a heavy bottom skillet over medium-high heat (use your slow cooker if it is able to withstand the stove).  Season the beef generously with salt and pepper.  Sear the beef on each side until browned (about 5 minutes on each side). Add onions and garlic and toss in the rendered juices for an additional 2 minutes, add wine and transfer to crockpot. Add remaining ingredients and cover and cook on low setting for  about 8 hours, turning once or twice during the process. The ragu is done when the beef pulls apart with two forks.  Shred all the beef with a fork and keep warm while you prepare your pasta. Remove about a cup and a half of sauce and set aside.
for paparadelle:
Prepare pasta according to package directions.  Drain pasta, place it back in cooking pan with an additional 2 tablespoons of olive along with reserved sauce.  Stir until the sauce coats the pasta. Toss remaining ragu into the pasta and serve with fresh grated parmesan  and garnish with chopped parsley.  Enjoy!