Slow cooker Beef Ragu

Wanted a way to use cheap cuts of quality beef in the slow cooker, with an italian twist.

Cut the beef into chunks. Add your favorite spices/herbs (salt, pepper, paprika etc.) Place in slow cooker, pour in liquid (stock or water). Cook for 10 hours on low. Shred the beef, set aside reserving everything from the slow cooker (i.e. including the beefy liquid).

Saute sliced onion in olive oil until golden. Add minced garlic. Add optional veggies (mushroom, carrot celery) and stir.

Pour in crushed/blended tomatoes, red wine and leftover beefy liquid from the slow cooker. Add herbs/spices (basil, oregano, thyme, rosemary, nutmeg, pepper, salt, sugar). Cook sauce uncovered until it thickens up a bit.

Add shredded cooked beef, stir to combine.

Serve over creamy polenta (plain polenta or fancy polenta). Or pour over whole wheat pasta, chopped parsley and parmigian cheese.

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