2-24-19 good, ok
BY WOMAN'S DAY KITCHEN
Jan 6, 2014
red wine beef raguCON POULOS; FOOD STYLING BY VIVIAN LUI; PROP STYLING BY MARINA MALCHIN
With just a little advance planning, this rich and flavorful Italian meal can be ready and waiting for you when dinnertime comes.
0 hours 20 mins
8 hours 20 mins
1 can crushed tomatoes
1/2 c. red wine
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
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.
Tips & Techniques
Make Ahead: Freeze the ragu for up to 3 months. Thaw in the refrigerator overnight. Reheat in a large saucepan, covered, over medium heat, about 10 minutes.
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