Slow Cooked Beef Ragu
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 large onion (sliced)4 garlic cloves2 tbsp fresh rosemary (chopped)2 lb beef chuck roast1 tsp kosher salt1 tsp black pepper2 cups beef broth¼ cup red wine1 can (6 oz) tomato paste1 can (15 oz) diced tomatoes12 ounces pappardelle pasta or polenta½ cup Parmesan cheese (grated)
Add the onion and garlic cloves to the bottom of a slow cooker set to high.
Sprinkle the fresh rosemary over the top.
Season the beef with the salt and pepper, then add to the slow cooker.
In a medium bowl, combine the beef broth, red wine and tomato paste.
Pour the mixture over the beef.
Add the can of diced tomatoes to the crock pot.
Cook on high for 6-8 hours.
Reach a fork into the crock pot and the beef pulls right apart.
Serve it on top of creamy polenta or tossed with papparadelle pasta.
Use a ladle to pour the sauce from the crock pot over the beef and polenta or pasta.
Top with fresh grated parmesan cheese.
Serving Size: 6
Number of Servings: 6
Recipe submitted by SparkPeople user ROLLERYOGAGIRL.
Sprinkle the fresh rosemary over the top.
Season the beef with the salt and pepper, then add to the slow cooker.
In a medium bowl, combine the beef broth, red wine and tomato paste.
Pour the mixture over the beef.
Add the can of diced tomatoes to the crock pot.
Cook on high for 6-8 hours.
Reach a fork into the crock pot and the beef pulls right apart.
Serve it on top of creamy polenta or tossed with papparadelle pasta.
Use a ladle to pour the sauce from the crock pot over the beef and polenta or pasta.
Top with fresh grated parmesan cheese.
Serving Size: 6
Number of Servings: 6
Recipe submitted by SparkPeople user ROLLERYOGAGIRL.
Nutritional Info Amount Per Serving
- Calories: 513.4
- Total Fat: 29.7 g
- Cholesterol: 90.7 mg
- Sodium: 1,131.2 mg
- Total Carbs: 12.4 g
- Dietary Fiber: 3.1 g
- Protein: 45.8 g
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