Slow-Cooker Beef Ragù With Basil Gremolata

Slow-Cooker Beef Ragù With Basil Gremolata
Christopher Baker
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preparation
15
minutes
cooking
495
minutes
Serves 4

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

Directions

  1. 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.
  2. Combine the basil, lemon zest, oil, the remaining clove of garlic, and ¼ teaspoon each salt and pepper in a small bowl.
  3. 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.

 

Charlyne Mattox
October 2013

Nutritional Information

  • Per Serving
  • Calories 600
  • Fat 12 g
  • Sat Fat 4 g
  • Cholesterol 71 mg
  • Sodium 670 mg
  • Protein 48 g
  • Carbohydrate 72 g
  • Sugar 8 g
  • Fiber 5 g
  • Iron 7 mg
  • Calcium 48 mg
What does this mean? See Nutrition 101.

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