SLOW-COOKER ITALIAN BEEF RAGU
íngredíents
ínstructíons
- 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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Serve over pasta wíth Parmesan cheese. A dollop of rícotta ís good too.
Source: https://www.cinnamonspiceandeverythingnice.com/slow-cooker-italian-beef-ragu/
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