@noor2202jmt: Slow Cooker Italian Beef Ragu with Rigatoni Ingredients 1. Beef Chuck Roast – 3 lb 2. Rigatoni Pasta – 1 lb 3. Olive Oil – 2 tbsp 4. Yellow Onion – 1 large, finely chopped 5. Garlic – 6 cloves, minced 6. Carrots – 2 medium, finely diced 7. Celery – 2 stalks, finely diced 8. Crushed Tomatoes – 1 can (28 oz) 9. Tomato Paste – 3 tbsp 10. Beef Broth – 1 1/2 cups 11. Red Wine – 1 cup 12. Worcestershire Sauce – 1 tbsp 13. Italian Seasoning – 2 tsp 14. Dried Oregano – 1 tsp 15. Smoked Paprika – 1 tsp 16. Salt – 2 tsp 17. Black Pepper – 1 tsp 18. Red Pepper Flakes – 1/2 tsp 19. Bay Leaves – 2 20. Fresh Rosemary – 2 sprigs 21. Fresh Basil – 1/4 cup, chopped 22. Parmesan Cheese – 1 cup, freshly grated 23. Unsalted Butter – 2 tbsp 24. Heavy Cream – 1/4 cup Recipe 1. Pat the beef chuck roast dry with paper towels. Season all sides with salt, black pepper, smoked paprika, Italian seasoning, and dried oregano. 2. Heat olive oil in a large skillet over medium-high heat. Sear the beef for 3–4 minutes on each side until a deep golden-brown crust develops. 3. Transfer the browned beef into a slow cooker. Add chopped onion, carrots, celery, and minced garlic around the meat. 4. Stir together crushed tomatoes, tomato paste, beef broth, red wine, Worcestershire sauce, and red pepper flakes in a bowl until well combined. 5. Pour the tomato mixture over the beef. Add bay leaves and fresh rosemary sprigs, making sure the meat is partially submerged in the sauce. 6. Cover the slow cooker and cook on LOW for 8 hours or HIGH for 5 hours until the beef is extremely tender and easily shreds with two forks. 7. Carefully remove the beef and shred it into bite-sized pieces, discarding any excess fat. Return the shredded beef to the slow cooker and stir thoroughly into the rich tomato sauce. 8. Remove the bay leaves and rosemary stems. Let the beef ragu simmer uncovered for another 15–20 minutes if the sauce needs thickening. 9. Bring a large pot of salted water to a boil. Add the rigatoni and cook according to package instructions until al dente. Reserve 1 cup of pasta water before draining. 10. Add the cooked rigatoni directly to the slow cooker with the shredded beef ragu. Toss gently until every pasta tube is generously coated with sauce. 11. Stir in butter, heavy cream, and half of the grated Parmesan cheese. Add a little reserved pasta water if necessary to create a smooth, glossy sauce. 12. Cover and cook on LOW for another 10 minutes, allowing the rigatoni to absorb the delicious beef and tomato flavors. 13. Taste and adjust the seasoning with additional salt, black pepper, or Italian seasoning as needed. 14. Transfer to a large serving dish. Sprinkle generously with the remaining Parmesan cheese and freshly chopped basil. 15. Serve immediately while hot, with extra Parmesan and warm garlic bread on the side. Follow for more delicious slow-cooked meals and comforting pasta recipes!

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Friday 30 October 2026 00:11:03 GMT