Crockpot Beef Ragu

Crockpot Beef Ragu

Crockpot Beef Ragu – Want some help in the kitchen (who doesn’t)? Let the slow cooker make dinner for you. This beef ragu is one of my go-to recipes: You spend about three (yes, three) minutes getting ingredients into the slow cooker in the morning. At the end of the day, you’ll find the hearty, delicious dish waiting for you, ready to be served on its own, over pasta, or in sandwiches. Thanks, slow cooker. Now, if it could just wash the dishes too.

In northern Italy regions, ragu typically uses minced, chopped or ground meat, cooked with sauteed vegetables in a liquid. The meats may include one or more of beef, chicken, pork, duck, goose, lamb, mutton, veal, or game, including their offal (the internal organs). We’ll be using chuck roast. This video is following a recipe by Martha Stewart and is worth watching. However, a much better and tastier recipe that I found and is shown below is the one you should follow when adding the ingredients and following the directions.

Crockpot Beef Ragu

Crockpot Beef Ragu

Ingredients

  • 1 medium yellow onion, diced small
  • 3 garlic cloves, minced
  • 6 tablespoons tomato paste
  • 2 28 ounce cans of diced tomatoes (juices drained into a large measuring cup)
  • For a total of about 2 1/2 cups of liquid:
    – about 1 cup of juices from diced tomatoes
    – about 1 cup red wine
    – about 1 cup of beef stock
  • 3 tablespoons chopped fresh oregano leaves or 3 teaspoons dried oregano
  • 1 teaspoon of red pepper flakes (or to taste)
  • 1 beef chuck roast (2-3 pounds, cut into two pieces)
  • Salt and pepper
  • 2 lbs of long pasta
  • Garnish of ricotta cheese, shredded Parmesan cheese, and parsley

Directions

  1. In a 5-to-6-quart slow cooker, combine diced tomatoes (drained), onion, garlic, tomato paste, oregano, and red pepper flakes.
  2. Season roast with salt and pepper and place on top of onion mixture.
  3. Add liquid mixture.
  4. Cover and cook on HIGH for around 4 – 5 hours until meat is tender and can easily be smashed/pulled apart with a fork (or 8 – 9 hours on LOW).
  5. Remove the meat from the slow cooker and cool for 10 minutes, and then shred meat in slow cooker with 2 forks.
  6. Meanwhile, bring a large pot of water to a boil, and cook pasta such as fettuccine or linguini.
  7. Mix the shredded meat back into the sauce and warm through again.
  8. Top pasta with sauce, shredded Parmesan and a dollop of ricotta cheese before serving.
  9. Enjoy!

Thanks to Everyday Food for the video and to The Junk Drunk for this delicious Crockpot Beef Ragu recipe.

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