Slow-Braised Beef Ragu

A rich and hearty sauce that is perfect over a bed of egg noodles.  This recipe is cooked in your slow cooker for 10 hours.  The aroma that permeates the house is intoxicating.  This recipe is great for those days when you need to have dinner cook while you are busy doing errands or working in the garden.

This recipe was a great change from my traditional meat sauce.  Tender chunks of meat which had been cooked in wine were bursting with flavor.  The sauce was very rich and flavorful and clung to the noodles.  There was goodness in every bite.

Slow-Braised Beef Ragu
From Good Housekeeping

Ingredients:
3 stalk celery
1 medium carrot
1 medium onion
4 clove garlic
1 tbsp. olive oil
1 beef chuck roast
1/4 c. tomato paste
1 can diced tomatoes
1 c. dry red wine
2 sprig fresh rosemary
1 lb. pappardelle or curly egg noodles
Grated Parmesan cheese
Finely chopped fresh parsley

Directions:
1. In food processor, pulse celery, carrot, onion, and garlic until finely chopped, scraping down side of bowl occasionally.
2. In large skillet, heat oil on medium-high until hot. Sprinkle beef all over with 1/2 teaspoon each salt and pepper. Add beef to skillet; cook 6 to 8 minutes or until browned on all sides, turning occasionally. Transfer beef to 6- to 7-quart slow-cooker bowl.
3. To same skillet, add vegetable mixture and 1/4 teaspoon salt. Reduce heat to medium. Cook 5 minutes, stirring occasionally. Add tomato paste; cook 1 minute, stirring. Stir in diced tomatoes and wine. Cook 2 minutes, stirring and scraping up browned bits. Pour mixture over beef. Add rosemary.
4. Cover and cook on low 10 hours or until very tender.
5. Transfer beef to cutting board. Skim and discard fat from cooking liquid. Remove and discard chunks of fat from beef. Shred beef into bite-size chunks and return to cooking liquid. Serve tossed with pappardelle; garnish with parsley and Parmesan, if desired.

Serves 8