Description
A rich and hearty Slow-cooker Beef Ragu with tender beef, slow-cooked vegetables, and tomato sauce, served over wide pasta and topped with freshly grated parmesan.
Ingredients
Units
Scale
- 12 ounces (340 g) wide pasta
- 2 pounds (900 g) beef chuck, cut into chunks
- 8 ounces (225 g) mushrooms, sliced
- 1 medium carrot, diced
- 1 stalk celery, diced
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 can (28 oz / 796 g) diced tomatoes
- 2 tablespoons tomato paste
- 1/2 cup (120 ml) red wine
- 1 tablespoon olive oil
- 1/2 cup (50 g) freshly grated parmesan cheese
- 2 tablespoons fresh herbs (parsley or thyme)
Instructions
- Heat a skillet over medium-high heat and add olive oil.
- Brown the beef chunks evenly on all sides.
- Transfer beef to the slow cooker and add mushrooms, carrot, celery, onion, garlic, diced tomatoes, tomato paste, and red wine.
- Stir to combine, cover, and cook on low for 6-8 hours until beef is tender.
- Cook the wide pasta according to package instructions and drain.
- Serve the ragu over pasta and top with freshly grated parmesan and fresh herbs.
Notes
- Browning the beef first enhances flavor.
- Chop vegetables finely to blend seamlessly into the sauce.
- Fresh herbs added at the end brighten the sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 5 g
- Sodium: 520 mg
- Fat: 26 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 4 g
- Protein: 38 g
- Cholesterol: 120 mg