Slow Braised Beef Ragu

By suepeasley

10 hours and 15 minutes

Ingredients

• 3 stalks celery, cut into chunks
• medium carrot, chopped
• 1 onion
• 4 garlic cloves
• 1 TBSP olive oil
• 1 beef chuck roast (3-4) lbs. trimmed and cut into quarters
• 1/4 cup tomato paste
• 1 (14oz.)can diced tomatoes, drained
• 1 cup dry red wine
• 2 sprigs fresh rosemary
• 1 lb. pappardelle or egg noodles, cooked
• finely chopped parsley
• parmesan cheese

Preparation

Step 1

1. In food processor, pulse celeb, carrot, onion, and garlic, until finely chopped.

2. In a large skillet, heat oil. Sprinkle beef with salt and pepper. Cook for 6-8 minutes or until browned on all sides. Transfer to crockpot. In same skillet add vegetable mixture and cook for 5 minutes. Add tomato paste, cook an additional minute. Stir in diced tomatoes and wine. Cook for 2 minutes.

3. Pour mixture over beef. Add rosemary. Cover and cook on low for 10 hours or until tender.

4. Transfer beef to cutting board. Skim and discard fat. bShred beef into bite-sized chunks and return to cooking liquid. Serve tossed pappardelle, garnish with parsley and parmesan cheese.