2 pounds beef chuck, cut into 4 large chunks
Kosher salt and freshly ground black pepper
2 tablespoons olive oil
1 yellow onion, diced
1 medium carrot, peeled and diced
1 stalk celery, diced
5 cloves garlic, minced
2 teaspoons fresh thyme, roughly chopped
1 fresh bay leaf
3 tablespoons tomato paste
1 cup dry red wine
1 (28-ounce) can whole plum tomatoes, crushed by hand
16 ounces pappardelle, cooked al dente according to package instructions
1 cup noodle water
Chopped parsley, for serving
Shaved Parmigiano Reggiano, for serving
Turn slow cooker on high heat to warm. Season beef on all sides with salt and pepper. In a large heavy-bottomed skillet over medium-high heat, add olive oil. Once the oil is hot, add the beef and sear on all sides. Remove meat to slow cooker. Add onion, carrots, celery, garlic, thyme and bay leaf to the pot, and stir until vegetables are soft and fragrant, about 5 minutes. Season with salt and pepper, and stir in tomato paste, cook one minute. Stir in red wine to deglaze the pan and stir up any browned bits on the bottom. Cook until wine is reduced, the pan is almost dry. Stir in the tomatoes and let come to a light simmer. Pour the tomato mixture over the beef in the slow cooker. Cover with a lid, and cook on low for 6 hours. Shred the beef in the slow cooker with 2 forks, and mix all together to combine. Toss pasta with about 2 cups of sauce, if a little dry, mix in noodle water a little at time until you get your preferred consistency. Serve pasta in bowls with more ragu spooned over the top. Sprinkle with parsley and shaved Parmigiano Reggiano.
