Chris and I enjoyed this meal three different nights. He is a patient man. With fewer of us at home, I feel like we eat the same meal for several nights! The first night, I served it over the extra wide egg noodles you see in the picture. The second time, we enjoyed it over polenta. I just bought polenta in the tube, sliced it and roasted it in the oven like I do other vegetables. The polenta was a nice change. I think I might make a bowl of creamy polenta next time. The third time, we enjoyed it over Texmati rice. I think that was Chris's favorite - he loves rice.
We thought this Beef Ragu had a great flavor. I followed the recipe to a T. My friend Peg thought it looked a little weak as it was cooking so she added one more can of tomato paste, doubled the wine, 2 Tbsp balsamic vinegar and 2 Tbsp sugar. She loved hers too.
Give it a try and be sure to visit Little Leopard Book to check out some of Whitney's other recipes.
Yummy - you could choose to thicken the sauce with a little cornstarch
Slow Cooked Beef Ragu
1 large onion, sliced
4 garlic cloves, minced or whole
2 Tbsp fresh rosemary, chopped
2 lb beef chuck roast
1 tsp kosher salt
1 tsp black pepper
2 cups beef broth
1/4 cup red wine
1 can (6 oz) tomato paste
1 can (15 oz) diced tomatoes
pasta, polenta or rice
1/2 cup Parmesan cheese, grated
sprinkling of fresh rosemary, chopped for garnish
Spray your slow cooker with cooking spray. Add onion and garlic to bottom of slow cooker. Sprinkle fresh rosemary over the top of the onions. Season beef with salt and pepper and add to slow cooker. In a medium bowl, mix broth, red wine and tomato paste. Pour mixture over the beef. Pour in the diced tomatoes. (I cooked mine on low all day for about 8 - 9 hours. Whitney recommends high for 6- 8 hours. You know your crockpot or slow cooker) Using a fork, see if the beef pulls apart easily. When tender, use two forks and shred the beef. Serve it over pasta, creamy polenta or rice. Top with grated fresh Parmesan cheese and chopped rosemary.
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