s RED WINE BEEF RAGU ***
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s RED WINE BEEF RAGU ***
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Instructions *** 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. CAL/SERV: 662 YIELDS: 4 PREP TIME: 0 hours 20 mins TOTAL TIME: 8 hours 20 mins 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 DIRECTIONS 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. This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com.  |
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