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Slow Cooker Beef Ragu
Andrew Fowler

Slow Cooker Beef Ragu

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Prep Time 20 minutes
Cook Time 8 hours 10 minutes
Total Time 8 hours 30 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 2 lbs lean beef top round trimmed and cut into 3 large pieces
  • 1 can 28 oz no-salt-added crushed tomatoes
  • 1/2 cup low-sodium beef broth
  • 1 medium yellow onion finely diced
  • 1 medium carrot finely diced
  • 1 celery stalk finely diced
  • 3 garlic cloves minced
  • 2 tsp olive oil
  • 1 tsp dried oregano
  • 1/2 tsp dried rosemary
  • 1 tsp fine salt
  • 1/2 tsp black pepper
  • 8 oz dry whole-wheat pappardelle or wide whole-wheat noodles

Method
 

  1. Mix tomatoes, broth, onion, carrot, celery, garlic, oil, oregano, rosemary, salt, and pepper in a 6-quart slow cooker. Nestle beef into sauce.
  2. Cover; cook on low about 8 hours until beef reaches at least 145°F and shreds easily with two forks.
  3. Transfer beef to a plate; shred into short strands, discarding obvious fat. Return to sauce.
  4. Boil noodles in a large pot according to package directions until just tender, about 8 to 10 minutes. Reserve 1/2 cup cooking water; drain.
  5. Toss noodles with beef sauce. Add reserved water a tablespoon at a time only if needed to loosen.
  6. Divide evenly among 6 bowls, distributing both meat and pasta.