Slow-Braised Beef Ragu - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Hearty, rich beef ragu is a classic sauce that pairs perfectly with satisfying egg noodles or pappardelle.
Ingredients
- 3 stalk celery
- 1 medium carrot
- 1 medium onion
- 4 clove garlic
- 1 tbsp. olive oil
- 1 beef chuck roast
- 1/4 c. tomato paste
- 1 can diced tomatoes
- 1 c. dry red wine
- 2 sprig fresh rosemary
- 1 lb. pappardelle or curly egg noodles
- grated Parmesan cheese
- Finely chopped fresh parsley
Instructions
- 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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