Slow Cooked Shredded Beef Ragu with Pappardelle
Slow-Braised Beef Ragu
Feb 3, 2015
Hearty, rich beef ragu is a classic sauce that pairs perfectly with satisfying egg noodles or pappardelle.
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Prep Time: 0 hours 15
Total Time: 10 hours 15
1 tbsp. olive oil
beef chuck roast
1/4 c. tomato paste
can diced tomatoes
dry red wine
sprig fresh rosemary
pappardelle or curly egg noodles
Grated Parmesan cheese
Finely chopped fresh parsley
- In food processor, pulse celery, carrot, onion, and garlic until finely chopped, scraping down side of bowl occasionally.
- In large skillet, heat oil on medium-high until hot. Sprinkle beef all over with 1/2 teaspoon each salt and pepper. Add beef to skillet; cook 6 to 8 minutes or until browned on all sides, turning occasionally. Transfer beef to 6- to 7-quart slow-cooker bowl.
- To same skillet, add vegetable mixture and 1/4 teaspoon salt. Reduce heat to medium. Cook 5 minutes, stirring occasionally. Add tomato paste; cook 1 minute, stirring. Stir in diced tomatoes and wine. Cook 2 minutes, stirring and scraping up browned bits. Pour mixture over beef. Add rosemary. Cover and cook on low 10 hours or until very tender.
- Transfer beef to cutting board. Skim and discard fat from cooking liquid. Remove and discard chunks of fat from beef. Shred beef into bite-size chunks and return to cooking liquid. Serve tossed with pappardelle; garnish with parsley and Parmesan, if desired.
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Date: 06.12.2018, 14:26 / Views: 64574