SLOW-COOKER BEEF RAGÙ WITH BASIL GREMOLATA

SLOW-COOKER BEEF RAGÙ WITH BASIL GREMOLATA image

Number Of Ingredients 29

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

Steps:

Directions 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. 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.