1.25–1.75 pounds chuck roast (trimmed, bone removed if necessary)

30 oz tomato sauce

4 garlic cloves, thinly sliced

2 bay leaves

1 teaspoon fennel seeds

¼ teaspoon red pepper flakes (optional)

¼ teaspoon black pepper

8.8 oz pappardelle pasta

Parmesan cheese for topping (optional)

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Prepare the Beef: Trim fat and cut chuck roast into chunks if desired.
Add to Slow Cooker: Add beef, tomato sauce, garlic, bay leaves, fennel seeds, red pepper flakes, and black pepper to the slow cooker.
Slow Cook: Cover and cook on low for 8–10 hours or high for 4–5 hours, until beef is tender and shreds easily.
Shred and Mix: Discard bay leaves. Shred beef with two forks and stir to combine with sauce.
Cook Pasta: Cook pappardelle according to package instructions. Drain and set aside.
Serve: Serve beef ragu over pasta and top with Parmesan if desired.

Substitute with rigatoni or tagliatelle if needed.

Add carrots and onions at the start for extra depth.

For richness, add a splash of red wine or balsamic vinegar.

Tomato paste or cream can enhance the sauce’s thickness and texture.