Slow-braised Beef Ragu
Cooking Instructions
- 1
In processor, pulse celery, carrot, onion and garlic until finely chopped.
- 2
In large skillet, heat oil over med-high. Season all sides of beef with salt and pepper. When oil is hot, sear all sides of beef until browned, about 6-8 minutes all together. Transfer beef to slow cooker.
- 3
Using same skillet, add vegetable mixture and 1/4 tsp salt. Reduce heat to medium and cook 5 minutes, stirring occasionally. Stir in tomato paste and cook about 1 more minute. Still stirring, add tomatoes and wine. Stir and cook about 2 minutes, making sure to scrape any brown bits off the pan, then pour over beef. Sprinkle with rosemary, cover and cook on low for 10 hours.
- 4
Transfer beef to cutting board. Skim and discard fat from cooking liquid. Remove and discard any fat on meat. Shred into bite-sized chunks and return to liquid. Serve tossed with noodles and garnish with parmesan and parsley.
Cooksnaps
Did you make this recipe? Share a picture of your creation!
Similar Recipes
-
-
Short Rib Ragu Short Rib Ragu
Is there anything more comforting than short ribs braised for hours until they fall apart in a deliciously rich, umami bomb of a ragu ready to be mixed with the pasta or potato of your choice? Yeah, I didn’t think so either.
-
RAGÙ of Braised Beef RAGÙ of Braised Beef
You'll have a gourmet sauce made right at home. So much flavor and richness!
-
-
-
-
-
Spicy Roasted Tomato Ragu Spicy Roasted Tomato Ragu
I bought some heirloom tomatoes that were on clearance since they were ugly. Hey! That doesn't mean I can't make some rad ragu with them! I threw in some ribbon-cut pepperoni to give the dish that little bit of unctuous spice on the back-end.
-
Braised Pork Ragù w/ Mushrooms & Tagliatelle Braised Pork Ragù w/ Mushrooms & Tagliatelle
Ragù or ragoût - does it really matter if it tastes good?One is Italian and the other is French. Both are stew-like and saucy, and both usually involve some form of meat. This one has pork and dances over thick, tender tagliatelle (or it’s wider sibling, papardelle). So we'll go with the Italian: ragù. This is a very modern take on ragù al cinghiale - a hearty wild boar dish that you can find on most menus in Italian hill country between Florence and Rome. We are using pork shoulder in the form of “country style ribs” (which are not ribs at all) and mushrooms and fish sauce to make up for the strong flavor of boar - all balanced by a healthy dose of citrus, basil, and sweet peppers. This dish is teaming with umami flavor and rests nicely on a chewy, wide noodle.
-
-
Classic Ragù with Pasta Classic Ragù with Pasta
A traditional beef flavored ragù that gets its tomato base from only the paste. Adding tomatoes is not necessary, since you’re flavoring the meat with tomato, not flavoring a tomato sauce with meat. Adding 1 cup of finely chopped zucchini (optional) to the "soffritto" gives this sauce a balance of more vegetables to the meat.
-
Ragu No Boiling Lasagna Ragu No Boiling Lasagna
With this skip-a-step recipe you’ll have a scrumptious lasagna ready in no time.
More Recipes
Comments