Rich and sumptuous, this simple slow cooker dish becomes a superstar any day of the week. We wouldn’t blame you if you indulged in a second helping. It’s that good.
- Prep time 45 minutes
- Total time 5 hours & 45 minutes
Pat beef dry; place in bowl. Toss with 1 tsp of the salt and 1/2 tsp of the pepper. Add flour, tossing to coat.
In large skillet, heat 2 tbsp of the oil over medium-high heat. Brown beef in 2 batches, flipping occasionally, for 3 minutes. Transfer to slow cooker.
Add remaining 1 tbsp oil to same pan; reduce heat to medium-low. Cook garlic, carrots, onion, thyme, bay leaves and remaining 1/2 tsp each salt and pepper, stirring occasionally, until softened, about 5 minutes. Push vegetables to edge of pan. Add tomato paste to centre of pan; cook, stirring frequently, until sizzling, about 1 minute. Mix into vegetables. Stir in wine; bring to boil, scraping up browned bits. Reduce heat to simmer; cook for 2 minutes. Stir in tomatoes and broth; bring to boil. Transfer to slow cooker; stir to combine.
Cover and cook until beef is tender, 4 to 5 hours on high or 8 to 10 hours on low. Discard thyme and bay leaves.
Cook pasta according to package directions. Meanwhile, using 2 forks, shred beef; stir to coat with sauce. Toss pasta with ragù. Divide among plates. Top with Parmesan (if using).
Test Kitchen Tips:
-Cooking the tomato paste allows it to caramelize and the tomato flavour to develop.
-For a smaller group, cook half of the pasta; freeze the remaining sauce for up to four weeks.
Makes 8 to 10 servings.
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Nutritional facts PER EACH OF 10 SERVINGS: about
- Fibre 4 g
- Sodium 627 mg
- Sugars 5 g
- Protein 30 g
- Calories 427
- Total fat 11 g
- Potassium 681 mg
- Cholesterol 90 mg
- Saturated fat 2 g
- Total carbohydrate 46 g
- Iron 39
- Folate 9
- Calcium 7
- Vitamin A 31
- Vitamin C 32