Beef Ragu with Parmesan Cheese

Serves 8 in about 8 hours. Italian dressing mix goes in first, and pappardelle finishes the pot.

Ingredients

• 3-4 lbs beef chuck roast
• 2 packets italian dressing mix divided
• 1 large yellow onion, diced
• 3 carrots, diced
• 2 ribs celery, diced
• 2 tablespoons minced garlic (~5 cloves)
• 2 bay leaves
• 1 28-ounce can crushed tomatoes
• 2 tablespoons tomato paste
• 2 tablespoons balsamic vinegar
• 2 teaspoons italian seasoning
• 2 teaspoons garlic powder
• 1 teaspoon onion powder
• 1 ½ cups beef broth
• 6 tablespoons unsalted butter, sliced
• 12-16 ounces pappardelle (or fettuccine)
• ½ cup reserved pasta water
• Grated parmesan cheese, optional
• Chopped fresh basil or parsley

Method

1. Scatter one of the Italian seasoning packets all over the roast, coating both sides. keep it nearby.
2. To the slow cooker, add the diced onion, carrots, celery, and garlic.
3. Tip in the crushed tomatoes, and add the tomato paste.
4. Stir in the balsamic vinegar and Italian seasoning.
5. Tip in the Garlic powder, onion powder, and remaining Italian dressing packet. Stir well.
6. Mix in the beef broth.
7. Set the roast in the slow cooker, nestling it down into the sauce.
8. Set the sliced butter on top of the roast.
9. Put a lid on and cook on LOW for 8-9 hours or HIGH for 5-6 hours, until the beef is fall-apart tender.
10. About 15 minutes before serving, start a pot of salted water boiling and cook the pasta as the package says to al dente. Save ½ cup of the pasta water.
11. Lift out the bay leaves and discard them. Use two forks to shred the beef in the slow cooker. Mix well.
12. Taste and adjust salt, if needed.
13. Tip in the cooked pasta to the ragu. Tip in the pasta water and mix together.
14. Top with Parmesan, if using, and fresh basil (or parsley).
15. Plate with some crusty bread or a green salad.

More slow cooker ideas are in the slow cooker collection.