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Wednesday, December 3

Slow-cooked beef ragu

Onion, sliced
1 large
Garlic, smashed
8 cloves
Rosemary, chopped
3 tablespoons
Beef chuck roast
2 ½ pounds
Salt, kosher
1 teaspoon
Pepper, freshly ground
1 teaspoon
Beef broth
2 cups
Wine, red
¼ cup
Tomato paste
6 ounces
Tomatoes, diced
15 ounces
Pappardelle pasta, cooked

Parmesan, grated
½ cup
  1. Add the onions to the slow cooker pot, followed by the garlic and rosemary. 
  2. Season the beef with the salt and pepper, and place in the pot. 
  3. In a medium bowl, whisk together the broth, wine, and tomato paste; pour over beef. 
  4. Add the tomatoes. 
  5. Cover, and cook on High for 6 to 8 hours. 
  6. Using a fork, flake the meat apart into the sauce. 
  7. Ladle over pasta, and serve under a sprinkling of cheese.

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