CROCK POT RUSTIC ITALIAN BEEF RAGU

Prep Time: 20 mins | Cook Time: 12 hrs | Total Time: 12 hrs 20 mins | Yield: 10 Serving

This Crock Pot Rustic Italian Beef Ragu is an amazing dish to serve for lunch or dinner with your loved ones! It may take you about 12 hours to prepare and cook this but I promise you that it is worth the wait! A must-try!

INGREDIENTS :

• 2 tbsp unsalted butter
• 375ml/ 1 ½ c red wine such as Chianti
• 3×400 grams /14 ounces cans chopped tomatoes, crushed tomatoes for North America
• 1 small red onion, peeled and finely chopped
• 4 garlic cloves, peeled and finely chopped
• 3-4 pounds of beef roast the cheapest cut will do
• 2 tablespoons olive oil
• 1 carrot, peeled and finely chopped
• 500 grams of fresh or dried pappardelle pasta or rigatoni
• 1 celery stick finely chopped
• 2-3 sprigs handful each of fresh rosemary and fresh thyme stems discarded and leaves finely chopped
• 2 handfuls grated Parmesan cheese, plus more for garnish
• 1 teaspoon salt and freshly ground black pepper
• 2 tbsp pearl barley optional

DIRECTIONS :

1. Mince thyme, rosemary, and garlic. Also, chop the celery, carrot, and onion. Put everything to the bottom of the crockpot.
2. Slice the roast into 3-inch pieces.
3. Place a pan on the stove and turn the heat to high. Add olive oil and allow it to become hot. Add the meat, then cook for a few minutes until they turn brown. Transfer them into the crockpot with the veggies.
4. Remove the pan from the heat, then add wine and scrape the bottom to get the browned bits. Add it into the pot together with the tomatoes, barley, salt, and pepper.
5. Cover and seal the crockpot, then cook everything for about 10 to 12 hours on a low setting.
6. Use two forks to shred the meat, then add more thyme, rosemary, and a bit of water. Cover and cook for another hour.
7. Add butter and stir until completely melted.
8. Refer to the directions provided on the package of pasta on how to cook it.
9. Mix the cooked pasta and 1/3 of the ragu. Top it with grated Parmesan cheese.
10. Serve and enjoy!

Notes:

• Place leftover ragu in an airtight container, then put it in the fridge or freezer.

Nutrition Facts:

Calories: 571 kcal | Carbohydrates: 51g | Protein: 36g | Fat: 22g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 101mg | Sodium: 310mg | Potassium: 1010mg | Fiber: 5g | Sugar: 8g | Vitamin A: 1382IU | Vitamin C: 13mg | Calcium: 109mg | Iron: 5mg