This pappardelle with amazing slow cooked meat from Jamie Oliver is essentially a braised beef ragu that can be made in the slow cooker.
This pappardelle with amazing slow cooked meat from food crusader and chef Jamie Oliver is, as the name implies, truly amazing. It’s essentially a braised beef ragu, although he notes that you could use venison or boar or squab or rabbit. Either way, it’s embarrassingly easy to make on the stovetop or in a slow cooker. This post has been updated. Originally published February 3, 2003.–Renee Schettler Rossi
How To Select The Right Cut Of Beef?
Sure, you could use venison or boar or squab or rabbit here, as Jamie Oliver suggests above. Although chances are you’re going to use beef. So when you find yourself standing at the butcher counter, wondering which cut is best, think cheap. Even the least expensive cut of beef will morph into something meltingly tender after a long, slow swim in wine and aromatics, whether on the stovetop or in the slow cooker. Any boneless cut will do quite nicely, although you especially can’t go wrong with anything labeled chuck or rump or roast.
Pappardelle with Slow Cooked Meat
- Quick Glance
- 40 M
- 3 H, 40 M
- Serves 4
Special Equipment: Slow cooker (if following the slow cooker method)
IngredientsEmail Grocery List
To make the Pappardelle with Amazing Slow-Cooked Meat on your stovetop, season the meat with salt and pepper. (It can be cut into large 2-inch chunks if it’s beef, venison, or wild boar; left whole if it’s squab (pigeon); or cut into 5 or 6 pieces if it’s rabbit.) Place a Dutch oven or other deep-sided pot over medium-high heat. Add a little olive oil and the meat, being careful not to crowd the pot, and cook until golden brown on all sides. It may be necessary to work in batches; if so, return all the meat to the pot after it’s browned.
Slow Cooker Variation
- The term “amazing” still applies to this recipe when it’s made the lazy, er, harried cook’s way in the slow cooker. Perhaps even more so since it’s so ridiculously easy. Just toss everything in the slow cooker. No need to brown the meat or vegetables in a skillet first (although if you can spare the time to do so, you will be justly rewarded with a slightly more complex flavor). No need to add any water. By all means, omit the cartouche. And you may want to consider either swapping fresh herbs for dried or, if you prefer fresh, adding them only during the last hour or so of cooking. Cook on low for 8 or so hours, until the meat is fall-apart tender. If the sauce seems too liquidy, simply remove the meat, crank the slow cooker up to high, and simmer until the liquid is reduced to the desired consistency. Continue with step 4 in the instructions above.
[Editor’s Note: Bear in mind, no two slow cookers are exactly alike, just as no two cooks are exactly alike. This slow-cooker approach worked really, really well for us, although if you have a different slow-cooker cooking technique you want to try by all means, do so. And, natch, we’d love if you’d share it with us in a comment below.] Curious to hear more about working magic with your slow cooker? Peruse our entire selection of slow cooker recipes.
Recipe Testers Reviews
Ah, Jamie Oliver recipes. Sometimes they're more a list of suggestions than a strictly written recipe. This beautiful ragu is a classic example. The butcher is out of one cut of meat? That's fine, just move on to the next. I used a rump roast because it looked much leaner than the chuck, and the flavor was still great. This was also the first time I used a cartouche, which was really an easy task and helped with the simmering process. Don't forget the final step of adding Parmesan and butter! Wow! That added so much flavor and texture. If—I mean when—I make this again, I may give it a little whirl with the immersion blender before returning the meat to the pot.
I love this recipe! I can't believe something that tastes so divine requires so little work. I used grass-fed beef roast and grass-fed beef stew meat already cut into chunks. I wouldn't recommend using stew meat; the chunks were tender, but the meat remained as chunks even after cooking, whereas the roast practically fell apart. I browned the meat and veggies before throwing them into my slow cooker, and I didn't add fresh herbs until the last hour of slow cooking. I used about a half bottle Chianti. This needed very little seasoning. I almost left out the butter, as it was delectable without it, but it was even more delicious with the butter. I cannot wait to make this again. It's definitely a great dish to serve to company.
I made this in the slow cooker, and it smelled amazing! It wasn’t as intensely flavored as I thought it would be, but it was really tasty nonetheless. I used half a bottle of Chianti and the full 28 ounces tomatoes, although I didn’t add any water. I didn’t think the cartouche was necessary for slow cooking, so I didn’t bother with it. I had to go out today, so I let it do its thing on low for 8 hours. The family really loved it. I think when I make this again—and I will make it again—I’ll try dried herbs instead of fresh, as I think the fresh may be too delicate for such a long cooking time, and I believe dried herbs will retain their flavor better. Or maybe I’ll add the fresh ones towards the end for a little more punch. I think this might be one of those recipes that’s better the next day, so I’ve packed some up for my lunch tomorrow.