BEEF RAGU
Many slow-cooker recipes require a lot of time for preparation: browning meat, finely mincing vegetables, then washing pots and pans before putting everything in the slow cooker. This one does not. We used pre-cut stew meat, a jar of tomato sauce and coarsely chopped pepper and carrots, and the result was a nice thick sauce to put over pasta, couscous or polenta - from the Washington Post.
Provided by Gagoo
Categories One Dish Meal
Time 10h15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a 4- to 6-quart slow-cooker, layer the ingredients: first the onion, then the bell pepper, carrots and beef.
- Add the pepper and pasta sauce.
- Cover and cook on low setting for 8 to 10 hours, until the meat is very tender.
- Taste and season with salt if needed.
- Divide the ragu evenly among individual shallow dishes atop pasta, couscous or polenta and serve hot.
Nutrition Facts : Calories 320.3, Fat 9.8, SaturatedFat 3.4, Cholesterol 76, Sodium 1392.3, Carbohydrate 29.9, Fiber 6.2, Sugar 18.1, Protein 28.5
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