Slow Cooker Beef Ragu
I've reinvented my marinara sauce into a hearty slow cooker beef ragu. Even my sometimes meat-averse daughter loves this one!
Servings 6 people
Ingredients
- 1/2 yellow onion diced
- 1 1/2 pounds flank steak
- 2 teaspoons Italian seasoning
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 2 large carrots peeled and diced
- 2 ribs celery trimmed and diced
- 4 garlic cloves minced
- 1 28-ounce can crushed tomatoes
- 1 28-ounce can diced tomatoes
FOR SERVING
- whole-wheat pasta (optional)
- parmesan and ricotta cheeses if desired
Instructions
- Layer all the ingredients in the slow cooker, starting with the onion and ending with the canned tomatoes. Turn on high for 5 or 6 hours, or low for 8 to 10 hours. You can take the lid off for a bit at the end to help reduce the sauce down to make it thicker (or spoon some liquid off the top).
- Divide the sauce evenly over beds of cooked whole-wheat noodles, top with parmesan and ricotta cheeses (if desired), and serve.
Notes
There is no need to cut the meat before adding to the slow cooker as it will be nice and tender when done (it easily pulls apart with a fork on the plate). However, you could cut the meat across the grain into a few pieces prior to placing in the slow cooker if you want smaller pieces.
We recommend organic ingredients when feasible.
Nutrition Facts
Nutrition Facts
Slow Cooker Beef Ragu
Amount Per Serving
Calories 166
Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 2g13%
Cholesterol 68mg23%
Sodium 459mg20%
Potassium 451mg13%
Carbohydrates 2g1%
Fiber 1g4%
Sugar 1g1%
Protein 25g50%
Vitamin A 70IU1%
Vitamin C 1.7mg2%
Calcium 46mg5%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.