Slow-Cooker Beef Ragù With Basil Gremolata

By mschweickert

Ingredients

• 1 14.5-ounce can diced tomatoes
• 3 tablespoons tomato paste
• 1 medium onion, chopped
• 1 teaspoon dried thyme
• 3 cloves garlic, chopped
• 1 1/2 pounds beef chuck, cut into 2 pieces
• kosher salt and black pepper
• 1/4 cup chopped fresh basil leaves
• 1/2 teaspoon grated lemon zest
• 1 tablespoon olive oil
• 3/4 pound cavatelli or other short pasta
• grated Parmesan, for serving

Details

Servings 4
Preparation time 15mins
Cooking time 495mins
Adapted from realsimple.com

Preparation

Step 1

Directions

Combine the tomatoes (with their juices), tomato paste, onion, thyme, and 2 cloves of the garlic in a 4- to 6-quart slow cooker.
Season the beef with ½ teaspoon salt and ¼ teaspoon pepper; place on top of the liquid. Cover and cook until the beef is tender,
on low for 7 to 8 hours or on high for 5 to 6 hours (this will shorten total recipe time). Shred the meat, using 2 forks.

Combine the basil, lemon zest, oil, the remaining clove of garlic, and ¼ teaspoon each salt and pepper in a small bowl.

Twenty minutes before serving, cook the pasta according to the package directions. Serve the pasta topped with the beef ragù.
Garnish with the basil gremolata and grated Parmesan.