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.
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
Slow Cooker Beef Ragu
Amount Per Serving
Calories 166Calories from Fat 54
% Daily Value*
Saturated Fat 2g13%
Vitamin A 70IU1%
Vitamin C 1.7mg2%
* Percent Daily Values are based on a 2000 calorie diet.