Hearty Meat Ragu for Pasta (Slow Cooker) |
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Prep Time: 15 Minutes Cook Time: 6 Minutes |
Ready In: 21 Minutes Servings: 12 |
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I have not tried this recipe. I got this recipe from a recipe note pad. Ingredients:
2 lbs boneless stewing beef, such as chuck, short-rib meat or 2 bottom round steaks |
2 tablespoons olive oil |
1 large onion, finely chopped |
1 medium carrot, finely chopped |
1 medium celery rib, with leaves finely chopped |
4 garlic cloves, chopped |
1 cup dry red wine |
28 ounces crushed tomatoes, with juice |
28 ounces crushed tomatoes in puree |
1 1/2 teaspoons dried basil |
1 1/2 teaspoons dried oregano |
1/2 teaspoon crushed red pepper flakes |
Directions:
1. Pat dry stewing beef and cut into 1-inch cubes.
2. Heat oil in a large skillet over medium-high heat.
3. Add the meat in batches and brown on all sides, being careful not to crowd the pan. With a slotted spoon, transfer to a 4-5 quart slow cooker. Pour off all but 2 tablespoons of fat from the pan (or add more if needed). Add onion, carrot, celery, and garlic.
4. Cook, stirring occasionally, until the vegetables soften, about 5 minutes. Add wine.
5. Bring to a boil, stirring to release the borrowed bits in the skillet. Pour into the slow cooker. Stir in tomatoes, basil, oregano, red pepper flakes.
6. Cover and turn the slow cooker to the low setting. Cook, without opening the lid, until the meat is very tender, 6-7 hours. Season with salt and pepper to taste.
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