Slow-Cooker Beef Ragù With Basil Gremolata

slow-cooker-beef-ragu-basil-gremolata
Photo by Christopher Baker
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 600 calories
    • 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

Ingredients

  1. Check 1 14.5-ounce can diced tomatoes
  2. Check 3tablespoons tomato paste
  3. Check 1 medium onion, chopped
  4. Check 1teaspoon dried thyme
  5. Check 3 cloves garlic, chopped
  6. Check 1 1/2pounds beef chuck, cut into 2 pieces
  7. Check kosher salt and black pepper
  8. Check 1/4cup chopped fresh basil leaves
  9. Check 1/2teaspoon grated lemon zest
  10. Check 1tablespoon olive oil
  11. Check 3/4pound cavatelli or other short pasta
  12. Check 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.