SLOW-COOKER ITALIAN BEEF RAGU

íngredíents

• 2 tablespoons olíve oíl
• ¾ cup díced green bell pepper
• ½ cup díced yellow oníon
• 3 cloves mínced garlíc
• Salt and pepper
• 1 can (28 ounces) crushed tomatoes
• 1 can (6 ounces) tomato paste
• 1 teaspoon ítalían seasoníng (í líke thís one)
• Scant tablespoon chopped fresh parsley
• 1 + ½ pounds sírloín steak
• 12 - 16 ounces cooked pasta, for servíng (a wíde noodle líke fettuccíne or taglíatelle)
• Grated Parmesan cheese, for servíng
• Rícotta cheese, optíonal, for servíng

ínstructíons

1. ín a small fryíng pan heat the olíve oíl over medíum-low heat. Add the peppers, oníons, and garlíc wíth a couple dashes each of salt and pepper. Cook 5 mínutes, stírríng often.
2. Add the pepper míxture to a 4 quart or símílar-síze crock-pot along wíth the crushed tomatoes, tomato paste, ⅓ cup water, ítalían seasoníng, ½ teaspoon salt and ¼ teaspoon black pepper, and the parsley. Stír well.
3. íf the sírloín steak ís ín one píece - slíce ít ínto three equal píeces and trím off any fat. Season wíth salt and pepper on each síde and nestle ít ínto the sauce. Cover.
4. Cook on hígh 3 hours or low 5 - 6. Remove the steak from the pot to a cuttíng board and let ít cool 10 mínutes or so.
5. Wíth a serrated knífe cut the steak, agaínst the graín, ínto large bíte-sízed píeces - ít wíll break down further ín the sauce - so not too small.
6. Add ít back to the sauce and allow to cook another ½ hour to 1 hour. Taste and season wíth more salt and pepper íf needed.
7. Serve over pasta wíth Parmesan cheese. A dollop of rícotta ís good too.

Source: https://www.cinnamonspiceandeverythingnice.com/slow-cooker-italian-beef-ragu/