I’ve been quite excited to make this recipe for some time now and last week it finally happened!
And O-M-G was it worth the wait! Literally top 5 recipes I’ve ever made (and that’s saying a lot since there are over 600 recipes on LLB!!)
This dish was originally inspired by one of my favorite dishes at one of my favorite restaurants in San Diego, the slow cooked ragu on mascarpone polenta at Davanti Little Italy.
I’ve had this dish there a hundred times… ok maybe I’m exaggerating, but definitely somewhere close to that 😉
The flavor of slow cooked meat in a delicious tomato and red wine sauce, I mean, come on, what’s not to love?!
The next best thing to the sheer amazingness of the taste of this dish is that it’s so stinking easy to make!
Five minutes of prep, like for real 5 minutes of prep, not like 5 minutes of prep if you pretend you’re on the show Chopped and are running around your kitchen like a chicken with your head cut off.
The most difficult thing about this recipe is opening the can of tomatoes! (Seriously, why have I not upgraded to an electrical can opener at this point in my life?) And if you have an electrical can opener, then there is truly nothing difficult about this recipe whatsoever!
The slow cooker legitimately does all of the work in this recipe. Thank you nice 1995 hand-me-down crock pot, you’re my favorite kitchen appliance – just don’t tell the food processor or toaster 😉
- 1 large onion (sliced)
- 4 garlic cloves
- 2 tbsp fresh rosemary (chopped)
- 2 lb beef chuck roast
- 1 tsp kosher salt
- 1 tsp black pepper
- 2 cups beef broth
- ¼ cup red wine
- 1 can (6 oz) tomato paste
- 1 can (15 oz) diced tomatoes (or 2 cups fresh tomatoes – chopped)
- 12 ounces pappardelle pasta or cheesy polenta (←click link for homemade recipe)
- ½ cup Parmesan cheese (grated)
Add the onion and garlic cloves to the bottom of a slow cooker set to high. Sprinkle the fresh rosemary over the top.
Season the beef with the salt and pepper, then add to the slow cooker.
In a medium bowl, combine the beef broth, red wine and tomato paste. Pour the mixture over the beef.
Add the can of diced tomatoes to the crock pot.
Cook on high for 6-8 hours.
Reach a fork into the crock pot and the beef pulls right apart!
Serve it on top of creamy cheesy polenta or tossed with papparadelle pasta. Use a ladle to pour the sauce from the crock pot over the beef and polenta or pasta.
Top with fresh grated parmesan cheese.
could did eat this for every meal, every day, for a week straight… ok pretty much!
The tender, flavorful beef just melts in your mouth. I tried it on polenta, with pasta and even on eggs… all three total winners!
I’m pretty much convinced that you could put this ragu on a stale cracker and the cracker would magically turn into the most delicious cracker in all of the world.
I’m begging you, make this recipe, for all that’s good in the world, you want this in your life!
I was at a big Italian family dinner last night, hosted by my favorite San Diego transplanted New York Italian family, the Morabitos and I showed Poppa Ron these photos, his response, “aww nice Italian girl.” Haha!
Yes, nice Italian girls make really delicious ragus 😉
Now I want some of his sons amazing sausage bread to go with this ragu. That would basically be like the best thing that ever happened to the world. Let’s make this happen Ron!
♦ Gluten Free Option: This recipe is gluten free when served over polenta or with gluten free pasta. (Always make sure the beef broth used is gluten free.)