Slow cooker beef ragù with pasta
Beef cooked all day until it shreds into a glossy tomato sauce. The kind of pasta you would pay for in a restaurant.
Cost at typical US prices for what the recipe uses. Your shop's live price is shown when you tap through from your list.
Ingredients
- Beef stew meat1.75 lb
- Diced tomatoes (can)2 cans
- Yellow onions5 oz
- Carrots5 oz
- Garlic3 cloves
- Tomato paste1 oz
- Vegetable bouillon cubes1 cube
- Pasta14 oz
- Grated parmesan1 oz
Also uses from the cupboard: table salt, ground black pepper, italian seasoning. Missing any? You can add them to your shop on the shopping list.
Usually contains: Celery, Gluten, Milk.
Always check the label. Products vary by store and brand, so check what you actually buy for allergens and anything else you avoid.
Estimated from typical ingredient values, counting a teaspoon of cooking oil for each portion. Children's portions are smaller.
Method
- Slow cookerFind one on Amazon
- Finely chop the onion and carrot and put them in the slow cooker with the beef, crushed garlic, tomatoes, tomato paste, crumbled bouillon cube and a teaspoon of dried herbs.1.75 lb beef stew meat2 cans diced tomatoes5 oz yellow onions5 oz carrots3 cloves garlic1 oz tomato paste1 cube
- Put the lid on and cook on low for 8 hours.
- Shred the beef into the sauce with two forks and season.
- Cook the pasta, drain, and toss it through the ragù with a splash of the pasta water.14 oz pasta
- Serve with the cheese grated over.1 oz grated parmesan
Toss the pasta in the sauce over the heat for a full minute. It soaks up the ragù and stops being sauce on top of pasta.
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