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Ingredient
Slow-braised Beef Ragu
Introduce
Ingredient
4 cloves
garlic, peeled
1 tbsp
olive oil
1 cup
tomato paste
1 (14 oz)
can diced tomatoes, drained
1 cup
dry red wine
2 sprigs
fresh rosemary
Cooking instructions
* Step 1
In processor, pulse celery, carrot, onion and garlic until finely chopped.
* Step 2
In large skillet, heat oil over med-high. Season all sides of beef with salt and pepper. When oil is hot, sear all sides of beef until browned, about 6-8 minutes all together. Transfer beef to slow cooker.
* Step 3
Using same skillet, add vegetable mixture and 1/4 tsp salt. Reduce heat to medium and cook 5 minutes, stirring occasionally. Stir in tomato paste and cook about 1 more minute. Still stirring, add tomatoes and wine. Stir and cook about 2 minutes, making sure to scrape any brown bits off the pan, then pour over beef. Sprinkle with rosemary, cover and cook on low for 10 hours.
* Step 4
Transfer beef to cutting board. Skim and discard fat from cooking liquid. Remove and discard any fat on meat. Shred into bite-sized chunks and return to liquid. Serve tossed with noodles and garnish with parmesan and parsley.
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