SLOW COOKER BEEF RAGU WITH PAPPARDELLE
We're making this cozy, comforting Beef Ragu with Pappardelle! Steak is braised in the crockpot for hours with garlic, tomatoes, veggies, and herbs, then shredded and piled high on pappardelle with Parm cheese.
Provided by Pinch of Yum
Categories Dinner
Time 8h10m
Number Of Ingredients 11
Steps:
- In a small skillet, heat the oil over medium high heat. Add the garlic and cook, stirring, until golden and lightly browned, about 2 minutes.
- Season the beef with 1 teaspoon salt and pepper to taste. Transfer to a 5- to 6-quart slow cooker. Pour the tomatoes and broth over the beef and add the garlic from step one, carrots, bay leaves, and thyme.
- Cover and cook on high for 6 hours or on low for 8 to 10 hours. Discard the herbs and shred the beef in the pot using 2 forks.
- Cook the pasta according to package directions. Drain, return to the pot, and add the sauce from the slow cooker. Increase the heat to high and cook, stirring, until the pasta and sauce are combined, about 1 minute.
- Divide among 8 bowls and top each with Parmesan, ricotta, and parsley. Serve hot!
Nutrition Facts : Calories 375 calories, Sugar 6.6 g, Sodium 267.4 mg, Fat 6 g, SaturatedFat 2.1 g, TransFat 0 g, Carbohydrate 52.1 g, Fiber 4.2 g, Protein 27.7 g, Cholesterol 51 mg
PAPPARDELLE WITH SLOW-COOKER BEEF RAGù
Provided by Food Network Kitchen
Time 7h25m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Whisk the tomatoes, wine, tomato paste, garlic and 1/2 teaspoon salt in a 6-quart slow cooker. Add the rosemary and parmesan rind. Season the beef all over with salt and pepper and add to the slow cooker. Cover and cook on low until the meat is very tender, 7 hours. Shred the meat in the slow cooker with two forks, discarding any large pieces of fat. Discard the rosemary sprig and parmesan rind.
- Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1/2 cup cooking water, then drain. Return the pasta to the pot and add the shredded meat and sauce; stir in the reserved cooking water. Cook over medium-high heat, tossing occasionally, until the sauce thickens slightly, 1 to 2 minutes. Season with salt and pepper and stir in half the parsley. Divide among bowls and drizzle with the olive oil; top with shredded parmesan and the remaining parsley.
Nutrition Facts : Calories 540, Fat 17 grams, SaturatedFat 5 grams, Cholesterol 144 milligrams, Sodium 849 milligrams, Carbohydrate 58 grams, Fiber 6 grams, Protein 40 grams, Sugar 5 grams
SLOW-COOKER BEEF RAGU
Served over pasta or polenta, or in sandwich rolls, this simple meat dish becomes a star.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 5h
Number Of Ingredients 7
Steps:
- In a 5-to-6-quart slow cooker, combine onion, garlic, tomato paste, and oregano. Season roast with salt and pepper and place on top of onion mixture.
- Add 2 cups water, cover, and cook on high until meat is tender and can easily be pulled apart with a fork, 4 1/2 hours (or 9 hours on low). Let cool 10 minutes, then shred meat in slow cooker with 2 forks and stir in vinegar to taste.
Nutrition Facts : Calories 528 g, Fat 32 g, Fiber 1 g, Protein 51 g, SaturatedFat 13 g
CROCKPOT BEEF-MUSHROOM RAGU
I don't remember where I got this recipe, probably at the doctor's office. It's written on the back of an old sales receipt. But it sounds so good, I wanted to put it here for safekeeping.
Provided by Lorraine of AZ
Categories Pork
Time P15DT25m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- In a bowl, combine the dried porcini mushrooms and hot water. Allow to stand 20 minutes.
- Meanwhile, add butter and olive oil to a large skillet. When hot and melted, add the chopped onion, carrots, celery, and fresh mushrooms. Saute until softened. Add garlic. Add the ground beef and the sausages. Stir frequently, breaking up the meats.
- Dump all into a crockpot. Add the reconstituted porcini mushroom and also the mushroom soaking liquid, being careful not to add any sand that may be at the bottom of the soaking liquid. Salt and pepper to taste.
- Cover crockpot and cook on LO heat for 4-6 hours.
- Serve over hot cooked pasta. You may want to top this with shaved Parmesan cheese.
Nutrition Facts : Calories 658, Fat 49.3, SaturatedFat 18.4, Cholesterol 129, Sodium 913.3, Carbohydrate 19.5, Fiber 3.6, Sugar 5, Protein 35.4
BEEF & MUSHROOM RAGU
Make and share this Beef & Mushroom Ragu recipe from Food.com.
Provided by swirlycinnacakes
Categories Meat
Time 3h15m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. Combine 1 cup hot water and porcini mushrooms in a small bowl; let stand 10 minutes.
- Drain mushrooms through a fine sieve into a bowl, reserving liquid. Chop mushrooms; set aside.
- Sprinkle 1/2 teaspoon salt and pepper over ribs; dredge ribs in flour. Heat oil in a large Dutch oven over medium-high heat. Add ribs to pan; cook 12 minutes, browning on all sides. Remove ribs from pan. Add porcini mushrooms, cremini mushrooms, and next 4 ingredients (through garlic) to pan; cook 12 minutes or until mushrooms are tender. Add wine, scraping pan to loosen brown bits. Add mushroom liquid and broth; bring to a boil. Add ribs to pan; cover. Place pan in oven; bake at 350° for 2 1/2 hours or until ribs are tender. Let stand 10 minutes. Remove meat from bones; discard bones, fat, and gristle. Shred meat with 2 forks; return meat to pan.
- Stir in remaining 1/4 teaspoon salt. Cool completely. Place mixture in an airtight container or heavy-duty zip-top plastic bag; freeze.
- Thaw meat mixture overnight in refrigerator. Place mixture in a large saucepan over medium heat; cook until thoroughly heated, stirring frequently.
Nutrition Facts : Calories 786.6, Fat 64.1, SaturatedFat 27.2, Cholesterol 129.3, Sodium 559.5, Carbohydrate 14.2, Fiber 1.9, Sugar 4.9, Protein 26.9
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