Slow Cooked Beef And Wine Ragu Recipes

PAPPARDELLE WITH SLOW-COOKER BEEF RAGù

Provided by Food Network Kitchen

Time 7h25m

Yield 4 servings

Number Of Ingredients 12

Pappardelle with Slow-Cooker Beef Ragù image

Steps:

Whisk the tomatoes, wine, tomato paste, garlic and 1/2 teaspoon salt in a 6-quart slow cooker. Add the rosemary and parmesan rind. Season the beef all over with salt and pepper and add to the slow cooker. Cover and cook on low until the meat is very tender, 7 hours. Shred the meat in the slow cooker with two forks, discarding any large pieces of fat. Discard the rosemary sprig and parmesan rind.
Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1/2 cup cooking water, then drain. Return the pasta to the pot and add the shredded meat and sauce; stir in the reserved cooking water. Cook over medium-high heat, tossing occasionally, until the sauce thickens slightly, 1 to 2 minutes. Season with salt and pepper and stir in half the parsley. Divide among bowls and drizzle with the olive oil; top with shredded parmesan and the remaining parsley.

Nutrition Facts : Calories 540, Fat 17 grams, SaturatedFat 5 grams, Cholesterol 144 milligrams, Sodium 849 milligrams, Carbohydrate 58 grams, Fiber 6 grams, Protein 40 grams, Sugar 5 grams

Ingredients

1 15-ounce can crushed tomatoes
1/4 cup dry red wine
1 tablespoon tomato paste
3 cloves garlic, sliced
Kosher salt
1 sprig rosemary
1 3-inch piece parmesan rind, plus shredded parmesan for topping
1 pound beef chuck roast
Freshly ground pepper
12 ounces fresh pappardelle
3 tablespoons chopped fresh parsley
2 tablespoons extra-virgin olive oil

SLOW-COOKED BEEF AND WINE RAGU

Dress up your pasta in something different with Slow-Cooked Beef and Wine Ragu. A long, slow simmer makes this beef and wine ragu extra succulent.

Provided by My Food and Family

Categories Pasta

Time 2h30m

Yield Makes 6 servings, 1 cup each.

Number Of Ingredients 10

Slow-Cooked Beef and Wine Ragu image

Steps:

Heat 1 Tbsp. oil in Dutch oven or large deep skillet on medium-high heat. Add onions; cook and stir 5 to 6 min. or until golden brown. Remove from pan.
Heat remaining oil in pan. Add meat, in batches; cook 8 to 10 min. or until evenly browned, stirring frequently. Remove from pan. Add tomato paste and garlic; cook 1 min. Return meat to pan. Add stock and wine; stir. Bring to boil; cover. Simmer on medium-low heat 1-1/2 hours, stirring occasionally. Add onions; cook 20 min., stirring occasionally.
Remove small amount of liquid from pan. Add to cream cheese in small bowl; mix well. Return to pan; cook 10 min., stirring occasionally. Serve with pasta.

Nutrition Facts : Calories 580, Fat 23 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 115 mg, Sodium 490 mg, Carbohydrate 48 g, Fiber 5 g, Sugar 8 g, Protein 42 g

Ingredients

3 Tbsp. oil, divided
1 lb. pearl onions, peeled, halved
2 lb. boneless beef chuck eye roast, cut into 1-1/2 inch cubes
1 can (6 oz.) tomato paste
2 cloves garlic, minced
2 cups beef stock
1/2 cup dry red wine
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
1/4 tsp. salt and pepper
6 cups hot cooked rotini pasta

SLOW-COOKER BEEF RAGU

Served over pasta or polenta, or in sandwich rolls, this simple meat dish becomes a star.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes

Time 5h

Number Of Ingredients 7

Slow-Cooker Beef Ragu image

Steps:

In a 5-to-6-quart slow cooker, combine onion, garlic, tomato paste, and oregano. Season roast with salt and pepper and place on top of onion mixture.
Add 2 cups water, cover, and cook on high until meat is tender and can easily be pulled apart with a fork, 4 1/2 hours (or 9 hours on low). Let cool 10 minutes, then shred meat in slow cooker with 2 forks and stir in vinegar to taste.

Nutrition Facts : Calories 528 g, Fat 32 g, Fiber 1 g, Protein 51 g, SaturatedFat 13 g

Ingredients

1 medium yellow onion, diced small
3 garlic cloves, minced
6 tablespoons tomato paste
3 tablespoons chopped fresh oregano leaves (or 3 teaspoons dried)
1 beef chuck roast (4 pounds), halved
Coarse salt and ground pepper
1 to 2 tablespoons red-wine vinegar

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Web Oct 21, 2019 Remove the ribs and transfer to the slow cooker along with the bacon. 2. To the slow cooker, add the parmesan rind, wine, broth, …
From halfbakedharvest.com
4.3/5
Total Time 6 hrs 20 mins
Estimated Reading Time 6 mins
Calories 2037 per serving

1. Season the short ribs with salt and pepper. Cook the bacon in a large skillet over medium heat until crisp, about 5 minutes. Remove the bacon. If there's excess bacon grease, drain off all but 1 tablespoon. Add the short ribs and sear on both sides. Remove the ribs and transfer to the slow cooker along with the bacon. 2. To the slow cooker, add the parmesan rind, wine, broth, tomatoes, tomato paste, onion, garlic, celery, carrot, thyme, sage, red pepper flakes, 4 tablespoons butter, and season with salt and pepper. Cover and cook on low for 6-8 hours. 3. Once done cooking, remove the short ribs, let cool slightly, then shred the meat and discard the bones, parmesan rind, and thyme.. Add the shredded meat and parmesan, toss with the sauce. Keep on warm. 4. Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain and toss the pasta with 4 tablespoons butter.6. Divide the pasta between plates, add the ragù, and toss well. Top eac
1. Season the short ribs with salt and pepper. Cook the bacon in a large skillet over medium heat until crisp, about 5 minutes. Remove the bacon. If there's excess bacon grease, drain off all but 1 tablespoon. Add the short ribs to the skillet and sear on both sides. Remove the ribs and transfer to the instant pot along with the bacon.2. To the instant pot, add the parmesan rind, wine, broth, tomatoes, tomato paste, onion, garlic, celery, carrot, thyme, sage, red pepper flakes, 4 tablespoons butter, and season with salt and pepper. Cover and cook on high pressure for 40 minutes.3. Once done cooking, use the natural or quick release function. Remove the short ribs, let cool slightly, then shred the meat and discard the bones.4. Meanwhile, set the Instant pot to sauté. Bring to a boil, boil 5-10 minutes or until the liquid reduces just slightly. Turn the instant pot off. Remove the thyme and parmesan rind and discard. Add the shredded meat and parmesan, toss with the sauce. Keep on warm.
1. Preheat the oven to 325 degrees F.2. Season the short ribs with salt and pepper. Cook the bacon in a large oven-safe braiser or cocotte over medium heat until crisp, about 5 minutes. Remove the bacon. If there's excess bacon grease, drain off all but 1 tablespoon. Add the short ribs and sear on both sides. Add the bacon back.2. To the pot, add the parmesan rind, wine, broth, tomatoes, tomato paste, onion, garlic, celery, carrot, thyme, sage, red pepper flakes, 4 tablespoons butter, and season with salt and pepper. Cover and transfer to the oven. Cook for 3 hours or until the short ribs are tender and falling off the bone.3. Once done cooking, remove the short ribs, let cool slightly, then shred the meat and discard the bones, thyme, and parmesan rind. Add the shredded meat and parmesan, toss with the sauce. 4. Finish as directed above for the slow cooker.

Slow Cooked Beef And Wine Ragu Recipes

PAPPARDELLE WITH SLOW-COOKER BEEF RAGù

SLOW-COOKED BEEF AND WINE RAGU

Dress up your pasta in something different with Slow-Cooked Beef and Wine Ragu. A long, slow simmer makes this beef and wine ragu extra succulent.

SLOW-COOKER BEEF RAGU

Served over pasta or polenta, or in sandwich rolls, this simple meat dish becomes a star.

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