Red Wine Beef Ragu - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Woman's Day Kitchen
With just a little advance planning, this rich and flavorful Italian meal can be ready and waiting for you when dinnertime comes.
Ingredients
- 1 can crushed tomatoes
- 1/2 c. red wine
- kosher salt
- Pepper
- 1 can whole peeled tomatoes
- 4 clove garlic
- 2 medium carrots
- 1 large onion
- 2 sprig fresh rosemary
- 1 1/2 lb. lean beef stew meat
- 12 oz. pappardelle or other wide noodles
- 1/2 c. chopped fresh flat-leaf parsley
- 1/4 c. grated Parmesan or Romano cheese
Instructions
- In a 5- to 6-quart slow cooker, whisk together the crushed tomatoes, red wine, 1/4 teaspoon salt, and 1/2 teaspoon pepper. Add the whole tomatoes, breaking them up with your hands. Stir in the garlic, carrots, onion, and rosemary.
- Add the stew meat and turn to coat. Cook, covered, until the beef is cooked through and shreds easily, 6 to 8 hours on low or 4 to 5 hours on high.
- Twenty minutes before serving, cook the pasta according to package directions. Remove and discard the rosemary. Skim any fat that has risen to the top. Using a fork, break the meat into smaller pieces, then stir into the cooking liquid; fold in the parsley. Serve the beef ragu over the pasta and sprinkle with the Parmesan.
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