Rating: 3 stars
78 Ratings
  • 5 star values: 12
  • 4 star values: 13
  • 3 star values: 30
  • 2 star values: 19
  • 1 star values: 4

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Credit: Christopher Baker

Recipe Summary

hands-on:
15 mins
total:
8 hrs 15 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

600 calories; fat 12g; saturated fat 4g; cholesterol 71mg; sodium 670mg; protein 48g; carbohydrates 72g; sugars 8g; fiber 5g; iron 7mg; calcium 48mg.
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