Slow Cooker Beef Ragu Rigatoni Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: • 1 1/2 pounds beef stew meat chopped into 1-2 inch chunks
• 28 ounce can crushed tomatoes
• 8 ounces rigatoni pasta
• 1 cup diced onions about 1/2 onion
• 1/2 cup sliced carrots about 1 carrot
• 1 cup beef stock
• 1 tablespoon balsamic vinegar
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
For serving:
• grated parmesan cheese
• chopped fresh parsley
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Directions: |
Directions:
1.Add beef broth to a 6-quart slow cooker. Add beef chunks in a single layer, and sprinkle salt and thyme over the beef. Drizzle balsamic vinegar on top.
2.Evenly distribute carrots and onions over the beef. Pour can of crushed tomatoes on top.
3.Cover and cook on high for 5 hours. Uncover and transfer the beef to a plate, leaving everything else including the liquid in the slow cooker. Use 2 forks to shred the beef.
4.Add rigatoni pasta to the slow cooker, stirring with the liquid. The rigatoni should be completely submerged. Evenly distribute the shredded beef on top of the rigatoni, patting it down to make contact with the liquid.
5.Cover and cook on high for 45 minutes. Uncover and taste the rigatoni for doneness. If not tender yet, stir and cook on high for another 30 minutes or until cooked through.
6.Stir and serve hot. Top with grated parmesan cheese and chopped parsley.
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Number Of
Servings: |
Number Of
Servings:4 |
Preparation
Time: |
Preparation
Time:30 Mins |
Personal
Notes: |
Personal
Notes: Savory Tooth Website has similar recipes
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