April Comfort: Just 3 ingredients. I make it when I want dinner handled hours ahead so I can enjoy the spring weather outside.

When the first warm breeze of April rolls across the fields and the ground is still a little soft underfoot, I like to have supper quietly taking care of itself. This 3-ingredient slow cooker poor man’s spring tagliatelle is my kind of comfort: pantry pasta, a humble cut of beef, and a jar of good brown gravy turning into a glossy, stick-to-the-noodles sauce while I’m out checking the lilacs or sitting on the porch. It reminds me of the kind of thrifty, rib-sticking meals my mother made when winter wasn’t quite gone but we were all hungry for something a little lighter than a roast—wide ribbons of pasta standing in for the fancier restaurant dishes we’d only ever read about. You put it on at midday, let the slow cooker do the work, and by suppertime you lift the lid to a steamy, amber-glazed mound of tender noodles and beef that looks like you fussed all afternoon.

Spoon this glossy tangle of tagliatelle and beef into warm bowls and serve it just as it is, or with a simple green side: a bowl of peas, a tossed salad, or even a plate of sliced cucumbers in vinegar if you’re really leaning into spring. A hunk of crusty bread or a pan of warm dinner rolls is handy for swiping up every bit of that savory, gelatinous gravy clinging to the noodles. Coffee or iced tea suits it fine, and if you’ve got a jar of pickles or beets in the fridge, set that on the table too—those bright, tangy bites balance the rich, umami sauce beautifully.

Servings: 4

1 1/2 pounds beef stew meat or chuck, cut into 1-inch cubes

Lightly grease the inside of a medium slow cooker (about 4 to 6 quarts) with a bit of oil or nonstick spray so the sauce doesn’t cling too hard around the edges.

Place the beef stew meat or chuck cubes in the bottom of the slow cooker in an even layer, breaking up any pieces that are stuck together so they cook and tenderize evenly.

Pour the brown beef gravy over the meat, turning the pieces gently with a spoon so everything is coated in that savory sauce. The meat should be mostly submerged; this is what will turn silky and gelatinous as it cooks.

Cover the slow cooker with the lid and cook on LOW for 6 to 7 hours, or on HIGH for about 3 1/2 to 4 hours, until the beef is very tender and the gravy has thickened and turned glossy and rich. It should look like a deep amber, umami-rich coating on the meat.

About 30 minutes before you want to eat, lift the lid and give the meat and gravy a stir. Taste a spoonful of the sauce and adjust with a pinch of salt or pepper if needed, keeping in mind the gravy may already be well seasoned.

Break the wide ribbon tagliatelle into halves or thirds with your hands so the pieces fit easily into the slow cooker. Scatter the dry pasta evenly over the top of the meat and gravy in a loose layer.

Using tongs or a long spoon, gently push and wiggle the pasta down into the hot gravy and beef, turning it over a few times so as many ribbons as possible are moistened. It won’t look like enough liquid at first, but the pasta will soften and sink as it absorbs the sauce.

Cover the slow cooker again and cook on HIGH for 20 to 30 minutes, checking after 15 minutes. Every 5 to 10 minutes, quickly lift the lid, use tongs to toss and turn the pasta and beef together, and press any stubborn dry ribbons down into the sauce. Work fast so you don’t lose too much heat.

Continue cooking just until the tagliatelle is tender but not mushy and the whole mixture has come together into a steamy, gelatinous, heavily glazed mound of wide ribbons and beef. The sauce should cling thickly to the pasta, with a savory amber sheen and little puffs of steam rising when you stir.

Once the pasta is done to your liking, turn the slow cooker to WARM. Let the tagliatelle sit for 5 minutes with the lid slightly ajar to let the sauce settle and thicken even more, then give it one last gentle toss before serving straight from the slow cooker.

For a slightly lighter feel while still keeping the spirit of the recipe, you can swap half of the brown gravy for low-sodium beef broth; the sauce will be a bit looser but still cling nicely to the ribbons. If you prefer pork, use boneless country-style ribs or pork shoulder cubes instead of beef and keep the same timing, using pork gravy if you can find it. To stretch the meal for more people, stir in an extra 4 ounces of dry pasta along with a splash more water or broth, and be ready to add 5 to 10 minutes to the pasta-cooking time in the slow cooker. If your slow cooker runs hot and you’re worried about the pasta overcooking, cook the tagliatelle on the stovetop until just shy of al dente, then drain and fold it gently into the finished beef and gravy, letting it sit on WARM for 10 minutes to soak up the sauce. For a touch of spring color without adding another true ingredient, finish each serving with a sprinkle of chopped fresh herbs from the yard if you have them—chives, parsley, or even a few tender dandelion greens—though the dish is meant to be satisfying just as it is, with only three pantry staples doing all the work.