Description
A hearty Italian beef ragu made in a slow cooker, perfect for pasta or polenta.
Ingredients
Scale
- 2 pounds beef chuck roast
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 can (28 ounces) crushed tomatoes
- 1/2 cup red wine
- 2 teaspoons dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 bay leaf
- 1/4 cup fresh basil, chopped
Instructions
- Heat olive oil in a skillet over medium heat. Brown the beef on all sides.
- Transfer the beef to the slow cooker.
- Add onion, garlic, crushed tomatoes, red wine, oregano, salt, pepper, and bay leaf to the slow cooker.
- Cover and cook on low for 7-8 hours or until the beef is tender.
- Remove the beef, shred it with two forks, and return it to the sauce.
- Stir in fresh basil before serving.
Notes
- For extra flavor, use beef broth instead of water when making the sauce.
- Serve over pasta or with crusty bread.
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 6 grams
- Sodium: 800 milligrams
- Fat: 18 grams
- Saturated Fat: 6 grams
- Unsaturated Fat: 9 grams
- Trans Fat: 0 grams
- Carbohydrates: 10 grams
- Fiber: 2 grams
- Protein: 40 grams
- Cholesterol: 100 milligrams
Keywords: slow cooker, beef ragu, Italian, comfort food