Good Lifestyle

Sick of usual meat sauce and meatballs of the week? ToneItalian Sconstive a notch with this beef ragu recipe. Not only is it easy to do, but this dischargePot recipe is perfect for preparing and freezing for later!

When this recipe is ready to serve, I personally recommend you to serve it with PappardellePasta and shaved parmesan. However, if you do not find pappardelle in the store, the fettuccine would be a fine alternative.

Have remains of red wine? Use that!

The original recipe of the beef ragu calls 1 cup of beef. However, if you haveRESTS OF RED WINE Sitting in the refrigerator that should be used, use it instead! A cup of red wine will give the ragu beef a richer taste that can not be beaten.

However, if you use red wine, you will not receive the extra salt of thebeef broth. I recommend aspiring in salt (no more than one teaspoon) to give the ragu of beef a little more flavor.

Give 4-6 servings

Ingredients

1 LB Beef Chuck
1 28 oz. Can crushed tomatoes
16 ounces. Can tomato paste
1 cup of carrots, peeled and diced
1 cup of celery stems, dice
2 cloves of garlic, minced
1 medium onion, diced
1 teaspoon of Italian seasoning
1 teaspoon salt
1/2 pepper teaspoon
1 cup of beef broth (or red wine)
1 PAPPARELLE PASTA BAG / PASTA BOX
Shaved Parmesan

How to do it

1. Season the beef with salt and pepper.
2. Add into the seasoned beef, crushed tomatoes, tomato paste, carrots, celery, garlic cloves, onion and Italian seasoning in a slow cooker.
3. Pour the beef stock (or if you have red wine remnants, use it).
4. Bottom cook for 6 hours (8 hours maximum). If you cook longer, the beef will become pasty, so be careful!
5. Just before serving, cook pappardelle pasta in boiling water that was slightly salty. The cooking time varies according to the packaging instructions.
6. Take the beef and lunch it with two forks. Place in the sauce.
7. Serve the beef ragu on paved pasta prepared with shaved parmesan cheese.

Eating this! advice

Gele this meal and save it later! Add the seasoned beef, tomatoes, tomato paste, carrots, celery, garlic cloves, onion and Italian seasoning in a gallon freezer bag. Make sure to defrost the meal in the refrigerator 24 hours before putting it in thesmooker. Mix ingredients together so that they are uniformly distributed before turning on the slow cooker. Pour into the broth of beef (or red wine) and follow the normal instructions from there.

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