Prep Time: 20 mins | Cook Time: 12 hrs | Total Time: 12 hrs 20 mins | Yield: 8 Servings
I love this Crock Pot Rustic Italian Beef Ragu so much! It may take you about 12 hours to prepare, but I’m telling you, it is the best! Serve it over pasta, topped with a generous amount of Parmesan cheese, and you have yourself a meal to remember. Enjoy!
Ingredients:
375ml/ 1 ½ c red wine such as Chianti
2-3 sprigs handful each fresh rosemary and fresh thyme stems discarded and leaves finely chopped
2 tablespoons olive oil
1 carrot, peeled and finely chopped
500 gr fresh or dried pappardelle pasta or rigatoni
2 tbsp unsalted butter
2 tbsp pearl barley optional
2 handfuls of grated Parmesan cheese, plus more for garnish
1 celery stick finely chopped
3-4 pounds of beef roast the cheapest cut will do
1 teaspoon salt and freshly ground black pepper
4 garlic cloves, peeled and finely chopped
3x400g/14ounces cans of chopped tomatoes, and crushed tomatoes for North America
1 small red onion, peeled and finely chopped
Directions:
Prepare all the veggies, then place them into the crockpot. Stir just until well combined.
Slice the roast into 2-inches pieces.
Place a pan on the stove and turn the heat to high. Add olive oil and allow it to become hot. Add the roast, then sear each side for a few minutes until brown.
Remove the roast from the skillet and transfer them into the pot with the veggies.
Add wine into the pan, then scrape the browned bits. Pour it into the crockpot.
Add salt, pepper, barley, and canned tomatoes. Stir everything until well incorporated.
Cover and seal the crockpot, then cook everything for about 12 hours on a low setting.
After 11 hours of cooking, shred the roast with two forks.
Stir in 1 tbsp thyme and 1 tbsp rosemary. Cook for another hour. Add butter and stir until melted completely.
Refer to the directions provided on the package of pasta on how to cook it. Drain and rinse with cold water to stop the cooking process.
Toss pasta with 1/3 of the beef ragu. Sprinkle Parmesan cheese on top.
Serve and enjoy!
Notes:
Place any leftovers in an airtight container, then freeze them. Thaw completely before reheating.
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