Crock-Pot Ragu


1 lb. beef chuck

one 28 oz. can crushed tomatoes

one 6 oz. can tomato paste

1 cup carrots, peeled and diced

1 cup celery stalks, diced

2 garlic cloves, minced

1 medium onion, diced

1 teaspoon Italian seasoning

1 teaspoon salt

1/2 teaspoon pepper

1 cup of beef stock (or red wine)

1 bag/box of your favorite pasta

Shaved parmesan

Season the beef with salt and pepper.

Add in seasoned beef, crushed tomatoes, tomato paste, carrots, celery, garlic cloves, onion and Italian seasoning into a slow cooker.

Pour in the beef stock (or red wine).

Cook on low for 6 hours (8 hours max). If you cook for longer, the beef will get mushy, so be careful!

Right before serving, cook the pasta in boiling water that has been lightly salted. Cook time varies based on packaging instructions.

Take the beef out and shred it with two forks, then put back into the sauce.

Serve ragu on prepared pasta with shaved parmesan cheese. Enjoy!
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