Slow Cooker Beef Ragu
Ingredients
The ragu
-
½
unit
yellow onion (diced)
-
1½
pounds
flank steak
-
2
teaspoons
Italian seasoning
-
1
teaspoon
salt
-
¼
teaspoon
black pepper
-
2
large
carrots (peeled and diced)
-
2
ribs
celery (trimmed and diced)
-
4
cloves
garlic (minced)
-
1
28-ounce can
crushed tomatoes
-
1
28-ounce can
diced tomatoes
For serving
-
to taste
unit
whole-wheat pasta (optional)
-
to taste
unit
parmesan cheese (if desired)
-
to taste
unit
ricotta cheese (if desired)
Instructions
- Layer all ingredients in the slow cooker, starting with the onion and ending with the canned tomatoes.
- Cook on high for 5 to 6 hours, or low for 8 to 10 hours.
- Optionally, remove the lid towards the end to thicken the sauce.
- Serve the sauce over cooked whole-wheat noodles and top with parmesan and ricotta cheese if desired.
Nutrition Facts (estimated)
Servings
6
Calories
166
Total fat
6g
Total carbohydrates
2g
Total protein
25g
Sodium
459mg
Cholesterol
68mg
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