Thanks to being cooked very slowly for a long period of time, the meat in this ragu is fork tender and soaks up all the tomato sauce around it. Serve over pasta with grated Parmesan cheese and fresh basil for a delicious meal.
- Prep time 25 minutes
- Total time 8 hours & 30 minutes
Ingredients
Method
In bowl, stir together strained tomatoes, tomato paste, vinegar and sugar; set aside. In slow cooker, combine onion, carrot, celery, pancetta, thyme, bay leaves, oregano, salt, pepper and hot pepper flakes. Place beef over top; pour tomato mixture over beef. Cover and cook on low until beef is tender, 8 to 10 hours.
Discard thyme sprigs and bay leaves. Transfer beef to cutting board; let cool slightly. Using 2 forks, shred into bite-size pieces; return to slow cooker, stirring to coat.
Makes 8 to 10 servings
Nutritional facts per each of 10 servings: about
- Fibre 1 g
- Sodium 291 mg
- Sugars 5 g
- Protein 20 g
- Calories 181.0
- Total fat 7 g
- Cholesterol 48 mg
- Saturated fat 3 g
- Total carbohydrate 8 g
%RDI
- Iron 24.0
- Folate 5.0
- Calcium 2.0
- Vitamin A 16.0
- Vitamin C 10.0
