Name: Beef Ragù
Prep time: 10 min
Yield: 4
Ingredients: 2 teaspoons olive oil; 1 thinly sliced large sweet onion; 1 grated carrot; 4 minced garlic cloves; 2 teaspoons Italian seasoning; 2 pounds trimmed boneless beef chuck roast; 1/2 teaspoon kosher salt; 1/2 teaspoon black pepper; 1 28 ounce can whole plum tomatoes in puree; 3/4 cup reduced-sodium beef broth; 1 tablespoon red-wine vinegar; 1 12 ounce package gluten-free or regular pasta; 1 dollop part-skim ricotta; chopped basil

1 of 1 Heat olive oil in a large saucepan. Add sweet onion, carrot, garlic cloves and Italian seasoning. Cook, stirring frequently until vegetables soften, 5 minutes. Transfer mixture to a 5- to 6-quart slow cooker. Add trimmed boneless beef chuck roast. Sprinkle with kosher salt and black pepper. Add whole plum tomatoes in puree and reduced-sodium beef broth. Cover and slow cook on HIGH until beef is fork-tender, 6 hours. Transfer beef to a cutting board and shred using 2 forks. Mash tomato mixture and stir beef back into slow cooker. Stir in red-wine vinegar. Spoon half the beef mixture into a freezer container and reserve for a second meal. Cook gluten-free or regular pasta according to package directions. Divide pasta and ragu among serving bowls. Top each with 1 dollop part-skim ricotta and chopped basil.

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Beef Ragù

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