Good morning! How was your weekend, did you get slammed by the storm? We had fabulous weather this weekend 75 and then on Sunday it plummeted to 40. I know this weekend is Thanksgiving but I cannot tell a lie, I already decorated for Christmas. I have a very bust few weeks coming up and I like to be able to bake, work and enjoy my decorations at the same time.
As I said we are headed over to friends for Thanksgiving and all I have to do is bake whatever I want. Sounds like a perfect invitation to me.
I have a delicious and easy dinner for you to make this week, before all of the Thanksgiving cooking or next weekend when you are tired of turkey and leftovers. This easy and scrumptious braised ragu is filling, hearty and more importantly, easy because you cook it in your crockpot!
Braised Beef Ragu
Recipe from Little Spice Jar
1 tablespoon olive oil
2-2/12 lbs chuck roast
1 medium onion, chopped finely
6-8 cloves of garlic, pressed
1 cup + 2 tablespoons beef broth
2 tablespoons tomato paste
2 tablespoons balsamic vinegar
1/4-1/2 cup of red wine
1 28 ounce can crushed tomatoes
1 24 ounce can diced tomatoes, drained
2 bay leaves
a few sprigs of fresh thyme
a large bunch of basil
1/4 teaspoon – 1/2 teaspoon red pepper flakes
salt and pepper to taste
pasta, pappardelle, spaghetti, linguine
parsley and Parmesan for garnish
Season both sides of the chuck roast with salt and pepper. Heat the oil in a large, dutch oven over medium high heat. Add the beef into the pot and allow it to sear on each side for 5 minutes. Add the onions to the skillet and let them sweat for 4-5 minutes or until they turn translucent. Add the garlic and let cook for another 1-2 minutesIn a pan brown add the oil, then transfer the meat, onion, and garlic mixture to a slow cooker. Add the 1 cup of beef broth to the slow cooker. Whisk the remaining 2 tablespoons of beef broth in a bowl with the tomato paste and balsamic vinegar. Add the mixture to the slow cooker along with the crushed tomatoes, diced tomatoes, bay leaves, fresh thyme, basil, sugar, and red pepper flakes. Add red wine. Cover and let cook on the slow setting for 6-8 hours. Use 2 forks to shred the meat. You will know when the meat is done when it falls apart easily. Season with salt and pepper to taste. If there is excess fat you can skim it off the top. Also, remove the bay leaves and basil leaves before serving. Serve over pappardelle, spaghetti, linguini or whatever pasta you prefer, then sprinkle with parsley and freshly grated parmesan
Did you make or do anything interesting or fun this weekend? If so, please share, I love to hear and learn about new recipes.
Have a great week!