SLOW COOKER RAGU
Cans are one of the best ways to get vegetables from its source to your family table. And canned tomatoes, carrots and mushrooms make this pasta sauce as nutritious as it is delicious.
Provided by Kelsey Nixon
Time 6h15m
Yield 8-10 Servings
Number Of Ingredients 14
Steps:
- Heat the oil in a large saute pan over medium-high heat. Add the onion and celery and saute for 1 minute just to soften. Add the garlic and season with salt and pepper cooking for about 3 minutes. Add the tomato paste and thyme and continue cooking for another 2 minutes. Deglaze with the beef broth using a wooden spoon to pull up any bits from the bottom of the pan. Season with salt and pepper.
- Carefully transfer mixture to the slow cooker. Stir in the canned tomatoes. Mix the pork and sirloin together in a separate bowl, using your hands, until combined. Stir the meat into the slow cooker, spreading out evenly and avoiding any large clumps. Cover and cook on high for 4 to 6 hours or on low 8 to 10 hours. During last two hours of cooking, add canned carrots and mushrooms to ragu. Skim the accumulated grease from the top before serving.
- Serve over pasta with crusty bread for soaking up the sauce.
SLOW COOKER BEEF RAGU
Slow Cooker Beef Ragu is a rich and tender, fall-apart tomato beef sauce. With all the magic happening in your slow cooker for a ready-made dinner!
Provided by Karina
Categories Dinner
Time 4h10m
Number Of Ingredients 16
Steps:
- Cut beef into 4 pieces. OPTIONAL FOR ADDED FLAVOUR: Heat olive oil in a large pan or skillet over medium-high heat. Sear each piece of beef on both sides until browned (about 5 minutes each side). Transfer each piece to your 6qt slow cooker bowl as soon as they are seared.
- You should have left over oil in the pan (or skillet) from the beef. If not, add 1 tablespoon of (extra) oil to the pan. Fry the garlic until fragrant (about 30 seconds). Add the onion and fry until transparent. Add the garlic/onion mixture over the beef in the slow cooker, plus all remaining ingredients (except for the cornstarch/water mixture).
- Cover and cook on LOW for 7-8 hours, or HIGH for 4-5 hours.The beef is ready if it falls apart easily when pulled apart with two forks.
- NOTE: If you desire a thicker sauce, stir the cornstarch/water mixture into the slow cooker. Cover and cook on high heat for an additional 30 minutes and allow to thicken.
- Shred the beef into pieces; mix through the sauce. Serve over pasta, rice, polenta, zucchini noodles or spaghetti squash.
Nutrition Facts : Calories 398 kcal, Carbohydrate 4 g, Protein 47 g, Fat 18 g, SaturatedFat 6 g, Cholesterol 140 mg, Sodium 710 mg, Sugar 2 g, ServingSize 1 serving
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
SLOW COOKER BEEF RAGU RECIPE
This slow cooker beef ragu has a delicious sauce that has chunky vegetables such as carrots and celery. As with any ragu, it goes perfect with a serving of pappardelle pasta.
Provided by Gus
Categories Dinner
Time 10h30m
Number Of Ingredients 14
Steps:
- Season the beef with salt and pepper.
- In a frying pan over high heat, brown the beef on all sides. Once browned, put to the side.
- Deglaze the pan with the red wine, then transfer to a slow cooker.
- Next, in the slow cooker, add the beef, onion, garlic, carrots, celery, sugar, fennel seeds, thyme, bay leaves, tomato paste, crushed tomatoes, and the beef stock.
- Cook on low for 10 hours.
- Remove the beef from the slow cooker and shred using two forks. Return the beef to the slow cooker once it has been shredded.
- Turn the slow cooker to high and cook for 15 minutes.
- Season with salt & pepper.
- Serve & Enjoy.
Nutrition Facts : ServingSize 364.0 g, Calories 294.0 kcal, Fat 6.5 g, SaturatedFat 2.5 g, TransFat 0.3 g, Cholesterol 108 mg, Sodium 393 mg, Carbohydrate 28 g, Fiber 5 g, Sugar 7 g, Protein 33 g
SLOW-COOKER PORK RAGU
This slow-cooked pasta sauce goes well beyond the average spaghetti topper with all-day slow-cooked flavor. Pork shoulder, bacon and aromatic vegetables cook in a crushed tomato sauce and thicken to a hearty, rich consistency that pairs well with rigatoni pasta in particular. Make it a day ahead when you have some extra time, and let the flavors mellow and meld-or just be sure to save some leftovers! This take on a classic Italian sauce is sure to impress your dinner table regulars and special guests alike.
Provided by Betty Crocker Kitchens
Categories Entree
Time 8h40m
Yield 8
Number Of Ingredients 13
Steps:
- Spray 5-quart slow cooker with cooking spray.
- In 5-quart Dutch oven, cook bacon over medium-high heat 10 to 12 minutes, stirring occasionally, until browned and crisp. With slotted spoon, remove bacon to small bowl.
- Season pork with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Add half of the pork to bacon drippings in Dutch oven, and cook 4 to 6 minutes, turning occasionally, until browned. With slotted spoon, remove pork from Dutch oven to slow cooker. Repeat with remaining pork.
- Add onions, carrots, remaining 1/4 teaspoon salt and 1/4 teaspoon pepper to Dutch oven; cook 3 to 4 minutes, stirring frequently, until softened. Stir in garlic and oregano; cook 30 seconds. Add broth; heat to simmering, stirring to remove brown bits on bottom. Transfer mixture to slow cooker with pork. Stir in tomatoes and bacon.
- Cover; cook on Low heat setting 8 to 10 hours or until pork is tender and easily falls apart. Before serving, shred pork with two forks. Serve over cooked pasta. Garnish with Parmesan cheese and chopped fresh herbs.
Nutrition Facts : Calories 540, Carbohydrate 70 g, Cholesterol 60 mg, Fat 1, Fiber 5 g, Protein 32 g, SaturatedFat 5 g, ServingSize 1 Cup Ragu and 3/4 Cup Pasta, Sodium 490 mg, Sugar 5 g, TransFat 0 g
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