Crock Pot Beef Ragu

An original Italian ragu is meat and vegetable-based sauce served over pasta.  There are lots of versions using various kinds of meats, but for this version,  use our meaty soup bones.  They are efficient with lots of meat and the bone adds flavor to the sauce. This Crock pot Beef Ragu is the ultimate of both worlds: a cozy stew that will impress your family.

It’s a rich, satisfying, family favorite. Spoon this out at the table over some fancy pappardelle noodles, and it will look like you’ve really worked hard to cook a special meal for your guests. 

 

Ingredients

• 1 large onion diced
• 5 Garlic Cloves minced
• 1kg Chuck Roast cut into 4 pieces
• Salt and Pepper to taste
• 1 28 oz can of crushed tomatoes
• One-fourth cup of red wine optional but if you do use it, use a Merlot, or Cabernet Sauvignon
• 1-1/2 cup of beef broth
• 3 TBSP of tomato paste
• 3 Sprigs of Fresh Thyme
• 2 Dried Bay Leaves
• 16 oz of Pappardelle noodles
• Garnish with parmesan ricotta and fresh thyme

Instructions

 

1. Chop your onions and mince your garlic. Set them in your crock pot with a little olive oil. Set on high.
2. Slice your chuck roast into 4 pieces and season it with salt and pepper.
3. Set your roast on top of the onions. Pour your crushed tomatoes, wine, and broth over the roast. Pour in your tomato paste and thyme and bay leaves. Spoon the liquid over your roast to make sure it is covered.
4. Cover and cook for 6 hours.
5. Once the roast is cooked, grate it with two forks and return to sauce. Turn the crockpot on warm.
6. Cook your noodles as directed.
7. Put your pasta on a plate and top with the ragu and top with parmesan, ricotta, and fresh thyme. Enjoy.

 

Nutrition Information:

Calories: 653kcal (33%)Carbohydrates: 84g (28%)Protein: 47g (94%)Fat: 19g (29%)

 

Mizzle freshly grated Parmesan cheese on top and you have a fantastic dinner- Crock Pot Beef Ragu for the family!

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