Ingredients:
- 2 lbs (900g) chuck roast, trimmed of excess fat and cut into 2-inch cubes
- 2 tablespoons olive oil
- 1 large onion, chopped (approx. 1 cup)
- 2 carrots, chopped (approx. 1 cup)
- 2 celery stalks, chopped (approx. 1 cup)
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper to taste
- 1 (28 ounce / 800g) can crushed tomatoes
- 1 (15 ounce / 425g) can tomato sauce
- 1 cup (240ml) dry red wine (like Chianti or Merlot) - Optional, can substitute with beef broth
- 1 cup (240ml) beef broth
- 2 bay leaves
- 1 tablespoon balsamic vinegar
- 1 tablespoon tomato paste
- 1 pound (450g) dried pasta (such as pappardelle, tagliatelle, or rigatoni) - Optional
- Freshly grated Parmesan cheese - Optional
- Fresh basil leaves, chopped - Optional
Instructions:
- Heat olive oil in a large skillet over medium-high heat. Season beef cubes generously with salt and pepper. Sear the beef in batches until browned on all sides.
- Remove beef from the skillet and set aside. Add onion, carrots, and celery to the skillet and cook until softened, about 5-7 minutes. Add garlic, oregano, basil, and red pepper flakes (if using) and cook for another minute until fragrant.
- Transfer the sautéed vegetables to the slow cooker. Add the seared beef, crushed tomatoes, tomato sauce, red wine (or beef broth), beef broth, bay leaves, balsamic vinegar, and tomato paste.
- Stir everything together to combine. Cover and cook on low for 6-8 hours or on high for 3-4 hours, or until the beef is very tender and easily shreds with a fork.
- Remove the bay leaves. Using two forks, shred the beef directly in the slow cooker. Stir well to combine the shredded beef with the sauce. Let simmer on low for another 30 minutes to allow the flavors to meld.
- Cook pasta according to package directions. Drain pasta and toss with the beef ragu. Serve immediately, topped with freshly grated Parmesan cheese and fresh basil leaves.