SLOW-COOKED BEEF AND WINE RAGU

Slow-Cooked Beef and Wine Ragu image

Dress up your pasta in something different with Slow-Cooked Beef and Wine Ragu. A long, slow simmer makes this beef and wine ragu extra succulent.

Provided by My Food and Family

Categories Pasta

Time 2h30m

Yield Makes 6 servings, 1 cup each.

Number Of Ingredients 10

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Ingredients

3 Tbsp. oil, divided
1 lb. pearl onions, peeled, halved
2 lb. boneless beef chuck eye roast, cut into 1-1/2 inch cubes
1 can (6 oz.) tomato paste
2 cloves garlic, minced
2 cups beef stock
1/2 cup dry red wine
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
1/4 tsp. salt and pepper
6 cups hot cooked rotini pasta

Steps:

Heat 1 Tbsp. oil in Dutch oven or large deep skillet on medium-high heat. Add onions; cook and stir 5 to 6 min. or until golden brown. Remove from pan.
Heat remaining oil in pan. Add meat, in batches; cook 8 to 10 min. or until evenly browned, stirring frequently. Remove from pan. Add tomato paste and garlic; cook 1 min. Return meat to pan. Add stock and wine; stir. Bring to boil; cover. Simmer on medium-low heat 1-1/2 hours, stirring occasionally. Add onions; cook 20 min., stirring occasionally.
Remove small amount of liquid from pan. Add to cream cheese in small bowl; mix well. Return to pan; cook 10 min., stirring occasionally. Serve with pasta.

Nutrition Facts : Calories 580, Fat 23 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 115 mg, Sodium 490 mg, Carbohydrate 48 g, Fiber 5 g, Sugar 8 g, Protein 42 g