Vikalinka· by Julia Frey of Vikalinka★ 4.9 (13)

Crock Pot Rustic Italian Beef Ragu

Name: Crock Pot Rustic Italian Beef Ragu
Prep time: 20 min
Cook time: 720 min
Total time: 740 min
Yield: 10, 10 + leftovers
Cuisine: italian
Ingredients: 1.5-2kg / /3-4lbs beef roast (the cheapest cut will do); 2 tbsp olive oil; 2-3 sprigs handful each fresh rosemary and fresh thyme (stems discarded and leaves finely chopped); 1 small red onion (peeled and finely chopped); 4 garlic cloves (peeled and finely chopped); 1 carrot (peeled and finely chopped); 1 celery stick (finely chopped); 375ml / 1½ cups red wine (such as Chianti); 3x400g / 14oz cans chopped tomatoes (crushed tomatoes for North America); 2 tbsp pearl barley (optional); 1 tsp salt and freshly ground black pepper; 500g / 1lb fresh or dried pappardelle pasta (or rigatoni); 2 tbsp unsalted butter; 2 handfuls grated Parmesan cheese (plus more for garnish)

Nutrition Facts

Per serving · recipe makes 10 · 12h 20m total

Servings

Calories

35% of a 2,000 cal day

701KCAL

Protein

41g82% DV

% DAILY VALUE

Total Fat39g

49%

Saturated14g

68%

Unsaturated25g

—

Total Carbs41g

15%

Fiber5g

17%

Total Sugars8g

—

incl. Added Sugars0g

Starch28g

—

Sodium618mg

27%

% Daily Value is based on a 2,000 calorie day.

A rich, complex Italian beef ragu slowly simmered for hours with tomatoes, red wine, and aromatics until the meat breaks apart and flavors deepen. This sauce is meant to dress pasta and is best with fettuccine or similar shapes.

Ingredients

10 SERVINGS

1½–2 kgbeef roast — cheapest cut, 3–4 lb
2 tbspolive oil
2–3sprigs handful each fresh rosemary and fresh thyme — stems discarded and leaves finely chopped
1small red onion — peeled, finely chopped
4garlic cloves — peeled, finely chopped
1carrot — peeled, finely chopped
1celery stick — finely chopped
375 mlred wine (such as Chianti) — chianti example, 1½ cup
1200 gchopped tomatoes — canned, crushed tomatoes for north america, 42 oz
2 tbsppearl barley — optional
1 tspsalt and freshly ground black pepper
500 gfresh pappardelle pasta — 1 lb, or dried pappardelle pasta or rigatoni
2 tbspunsalted butter
2handfuls grated Parmesan cheese

Quantities update with the servings stepper. Tap an ingredient to see what it adds.Click an ingredient to see what it adds.

Method

12h 20m total

Read the method on VikalinkaJulia Frey of Vikalinka’s original page

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mainitalianpastabeef

Nutrition is estimated by Chive from the ingredients above, per serving.

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