662 calories; 11 grams fat (3.5 grams saturated fat); 149 mg cholesterol; 611 mg sodium; 51 grams protein; 85 grams carbohydrate; 8 grams fiber

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Name: Crock Pot Red Wine Beef Ragu
Prep time: 20 min
Cook time: 8 h
Total time: 8 h 20 min
Yield: 4
Cuisine: not set
Ingredients: 1 can Crushed Tomatoes 14.5 ounces; 1/2 cup Red Wine; 1 can Whole Peeled Tomatoes Drained; 28 ounces; 4 cloves Garlic Finely chopped; 2 medium Carrots Cut into 1/4-inch pieces; 1 large Onion Chopped; 2 sprigs Fresh Rosemary; 1-1/2 pounds Lean Beef Stew Meat Trimmed & cut into 3-inch pieces; 12 ounces Pappardelle or Other Wide Noodles; 1/2 cup Fresh Flat-Leaf Parsley Chopped; 1/4 cup Grated Parmesan or Romano Cheese

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INGREDIENTS

1 can Crushed Tomatoes ; 14.5 ounces
1/2 cup Red Wine
1 can Whole Peeled Tomatoes ; Drained; 28 ounces
4 cloves Garlic ; Finely chopped
2 medium Carrots ; Cut into 1/4-inch pieces
1 large Onion ; Chopped
2 sprigs Fresh Rosemary
1-1/2 pounds Lean Beef Stew Meat ; Trimmed & cut into 3-inch pieces
12 ounces Pappardelle or Other Wide Noodles
1/2 cup Fresh Flat-Leaf Parsley ; Chopped
1/4 cup Grated Parmesan or Romano Cheese

Servings

INSTRUCTIONS

1. In a 5 to 6 quart slow cooker, whisk together the crushed tomatoes, red wine, 1/4 teaspoon salt, and 1/2 teaspoon pepper. Add the whole tomatoes, breaking them up with your hands. Stir in the garlic, carrots, onion, and rosemary.

2. Add the stew meat and turn to coat. Cook, covered, until the beef is cooked through and shreds easily, 6 to 8 hours on Low or 4 to 5 hours on High.

3. Twenty minutes before serving, cook the pasta according to package directions. Remove and discard the rosemary. Skim any fat that has risen to the tp. Using a fork, break the meat into smaller pieces, then stir into the cooking liquid; fold in the parsley. Serve the beef ragu over the pasta and sprinkle with the Parmesan.

Tip: Freeze the ragu for up to 3 months. Thaw in the refrigerator overnight. Reheat in a large saucepan, covered, over Medium heat, about 10 minutes.

NOTES

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Crock Pot Red Wine Beef Ragu

1 can Crushed Tomatoes 14.5 ounces
1/2 cup Red Wine
1 can Whole Peeled Tomatoes Drained; 28 ounces
4 cloves Garlic Finely chopped
2 medium Carrots Cut into 1/4-inch pieces
1 large Onion Chopped
2 sprigs Fresh Rosemary
1-1/2 pounds Lean Beef Stew Meat Trimmed & cut into 3-inch pieces
12 ounces Pappardelle or Other Wide Noodles
1/2 cup Fresh Flat-Leaf Parsley Chopped
1/4 cup Grated Parmesan or Romano Cheese

1.  In a 5 to 6 quart slow cooker, whisk together the crushed tomatoes, red wine, 1/4 teaspoon salt, and 1/2 teaspoon pepper.  Add the whole tomatoes, breaking them up with your hands.  Stir in the garlic, carrots, onion, and rosemary.

2.  Add the stew meat and turn to coat.  Cook, covered, until the beef is cooked through and shreds easily, 6 to 8 hours on Low or 4 to 5 hours on High.

3.  Twenty minutes before serving, cook the pasta according to package directions.  Remove and discard the rosemary.  Skim any fat that has risen to the tp.  Using a fork, break the meat into smaller pieces, then stir into the cooking liquid; fold in the parsley.  Serve the beef ragu over the pasta and sprinkle with the Parmesan.

Tip:  Freeze the ragu for up to 3 months.  Thaw in the refrigerator overnight.  Reheat in a large saucepan, covered, over Medium heat, about 10 minutes.

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Nutrition

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Serving Size: 1 Serving (386g)
Recipe Makes: 4 Servings

Calories: 159
Calories from Fat: 19 (12%)

Amt Per Serving		% DV

	Total Fat 2.1g	3 %
	Saturated Fat 1g	5 %
	Monounsaturated Fat 0.5g
	Polyunsanturated Fat 0.3g
Cholesterol 4.4mg		1 %
Sodium 312.3mg		11 %
Potassium 753.7mg		20 %
Total Carbohydrate 21.7g		6 %
	Dietary Fiber 4.8g	19 %
	Sugars, other 16.9g
Protein 5.8g		8 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 159

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