Description
A hearty slow cooker beef ragu perfect for pasta or polenta.
Ingrédients
L'échelle
- 2 pounds beef chuck roast
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 carrot, diced
- 1 celery stalk, diced
- 2 cups crushed tomatoes
- 1 cup beef broth
- 1 tablespoon tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Season the beef with salt and pepper.
- Brown the beef in a skillet on medium heat.
- Transfer the beef to the slow cooker.
- Add onion, garlic, carrot, and celery to the slow cooker.
- Stir in crushed tomatoes, beef broth, tomato paste, oregano, and basil.
- Cover and cook on low for 8 hours or high for 4 hours.
- Shred the beef with two forks and mix it back into the sauce.
- Serve over pasta or polenta and garnish with parsley.
Notes
- This ragu can be made ahead and stored in the refrigerator for up to 3 days.
- It freezes well for up to 3 months.
- Adjust seasoning to your taste.
- Temps De Préparation: 20 minutes
- Temps De Cuisson: 8 hours
- Catégorie: Main Dish
- Méthode: Slow Cooker
- Cuisine: Italian
La Nutrition
- Taille D'Une Portion: 1 cup
- Calories: 350
- Sucre: 6g
- De Sodium: 500mg
- La graisse: 15g
- Graisses Saturées: 6g
- Les Graisses Insaturées: 7g
- Les Gras Trans: 0g
- Les hydrates de carbone: 30g
- La fibre: 4g
- La protéine: 25g
- Le taux de cholestérol: 90mg
Mots-clés: slow cooker beef ragu, beef ragu recipe, slow cooker recipe