Slow Cooker Red Wine Ragu Pasta

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Prep Time: 20 minutes
Cook Time: 8 hours 15 minutes
Servings: 2
Calories: 1063kcal

Ingredients

Slow Cooker Red Wine Ragù Pasta

  • 1 slice Bacon chopped
  • Salt to taste
  • Black pepper to taste
  • 8 oz Beef sirloin
  • ½ cup Dry red wine (such as Sangiovese or Merlot)
  • ¼ cup Beef broth
  • 14 oz Crushed tomatoes San Marzano
  • 2 oz Tomato paste
  • ½ cup Yellow onion chopped
  • 3 cloves Garlic finely crushed or chopped
  • 1½ stalks Celery finely chopped
  • ¼ Carrot finely chopped
  • 1 sprig Fresh thyme (or ½ tsp dried thyme)
  • ½ tsp Fresh sage chopped (or ¼ tsp dried sage)
  • ¼ tsp Red pepper flakes (adjust to taste)
  • 2 TBSP Butter
  • ¼ cup Parmesan cheese freshly grated
  • 4 oz Pappardelle pasta or tagliatelle pasta

Croutons

  • 1 slice Crusty bread cut into ¼-inch cubes
  • ½ TBSP Extra-virgin olive oil
  • Salt to taste
  • Black pepper to taste

Caesar Salad

  • 1 clove Garlic minced
  • 1 tsp Dijon mustard
  • ½ tsp Worcestershire sauce
  • ½ tsp Lemon juice
  • ½ tsp Red wine vinegar
  • 1 TBSP Extra-virgin olive oil
  • ½ TBSP Parmesan cheese grated
  • 2 cups Romaine lettuce chopped

Pomegranate Ginger Paloma Mocktail

  • 8 oz Pomegranate juice
  • 4 oz Grapefruit juice
  • 1 tsp Fresh ginger minced
  • Simple syrup to taste
  • ½ Lime juiced
  • 10 oz Ginger beer or sparkling water
  • Fresh mint for garnish
US Customary - Metric

Instructions

Slow Cooker Red Wine Ragù Pasta

  • Prepare ingredients per instructions above.
  • Season the beef with salt and pepper.
  • Heat a large skillet over medium heat and cook the bacon until crisp (about 5 minutes). Remove the bacon and set aside. Drain excess fat, leaving 1/2 TBSP in the pan per serving.
  • Sear the beef on both sides until browned (about 2-3 minutes per side). Transfer to the slow cooker along with the bacon.
  • Add red wine, beef broth, crushed tomatoes, tomato paste, onion, garlic, celery, carrot, thyme, sage, red pepper flakes, butter, salt, and pepper to the slow cooker. Stir to combine.
  • Cover and cook on low for 6-8 hours, until the beef is tender and shreds easily (internal temperature should reach 190°F (88°C) for optimal tenderness).
  • Once cooked, remove the beef, let cool slightly, then shred. Discard the thyme sprigs.
  • Return the shredded beef to the sauce and stir in parmesan cheese. Keep warm on low.
  • Bring a large pot of salted water to a boil. Cook pappardelle/tagliatelle pasta according to package directions until al dente. Drain well. Toss in the ragu.

Croutons

  • Preheat oven to 350°F (176°C).
  • Toss bread cubes with olive oil, salt, and pepper. Spread evenly on a baking sheet.
  • Bake for 10-12 minutes or until golden brown and crisp. Set aside to cool.

Caesar Salad

  • In a small bowl, whisk together garlic, Dijon mustard, Worcestershire sauce, lemon juice, and red wine vinegar.
  • Slowly drizzle in extra-virgin olive oil, whisking continuously. Stir in parmesan. Season with salt and black pepper to taste.
  • Toss chopped romaine lettuce with the dressing and croutons.

Pomegranate Ginger Paloma Mocktail

  • Paloma Mocktail: In a pitcher or shaker, combine pomegranate juice, grapefruit juice, ginger, simple syrup to taste, and lime juice. Stir or shake well.
  • Fill glasses halfway with ice, pour in the juice mixture, and top with ginger beer or sparkling water.
  • Garnish with fresh mint.

Serve

  • Portion the ragù. Top with parmesan before serving. Serve with Caesar salad and paloma.

Nutrition

Calories: 1063kcal | Carbohydrates: 123g | Protein: 50g | Fat: 39g | Saturated Fat: 15g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 161mg | Sodium: 1336mg | Potassium: 2115mg | Fiber: 10g | Sugar: 51g | Vitamin A: 6827IU | Vitamin C: 52mg | Calcium: 381mg | Iron: 9mg

Slow Cooker Red Wine Ragu Pasta

No ratings yet
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 8 hours 15 minutes
Servings 2
Calories 1063 kcal

Ingredients
 
 

Slow Cooker Red Wine Ragù Pasta

  • 1 slice Bacon chopped
  • Salt to taste
  • Black pepper to taste
  • 8 oz Beef sirloin
  • ½ cup Dry red wine (such as Sangiovese or Merlot)
  • ¼ cup Beef broth
  • 14 oz Crushed tomatoes San Marzano
  • 2 oz Tomato paste
  • ½ cup Yellow onion chopped
  • 3 cloves Garlic finely crushed or chopped
  • 1½ stalks Celery finely chopped
  • ¼ Carrot finely chopped
  • 1 sprig Fresh thyme (or ½ tsp dried thyme)
  • ½ tsp Fresh sage chopped (or ¼ tsp dried sage)
  • ¼ tsp Red pepper flakes (adjust to taste)
  • 2 TBSP Butter
  • ¼ cup Parmesan cheese freshly grated
  • 4 oz Pappardelle pasta or tagliatelle pasta

Croutons

  • 1 slice Crusty bread cut into ¼-inch cubes
  • ½ TBSP Extra-virgin olive oil
  • Salt to taste
  • Black pepper to taste

Caesar Salad

  • 1 clove Garlic minced
  • 1 tsp Dijon mustard
  • ½ tsp Worcestershire sauce
  • ½ tsp Lemon juice
  • ½ tsp Red wine vinegar
  • 1 TBSP Extra-virgin olive oil
  • ½ TBSP Parmesan cheese grated
  • 2 cups Romaine lettuce chopped

Pomegranate Ginger Paloma Mocktail

  • 8 oz Pomegranate juice
  • 4 oz Grapefruit juice
  • 1 tsp Fresh ginger minced
  • Simple syrup to taste
  • ½ Lime juiced
  • 10 oz Ginger beer or sparkling water
  • Fresh mint for garnish

Instructions
 

Slow Cooker Red Wine Ragù Pasta

  • Prepare ingredients per instructions above.
  • Season the beef with salt and pepper.
  • Heat a large skillet over medium heat and cook the bacon until crisp (about 5 minutes). Remove the bacon and set aside. Drain excess fat, leaving 1/2 TBSP in the pan per serving.
  • Sear the beef on both sides until browned (about 2-3 minutes per side). Transfer to the slow cooker along with the bacon.
  • Add red wine, beef broth, crushed tomatoes, tomato paste, onion, garlic, celery, carrot, thyme, sage, red pepper flakes, butter, salt, and pepper to the slow cooker. Stir to combine.
  • Cover and cook on low for 6-8 hours, until the beef is tender and shreds easily (internal temperature should reach 190°F (88°C) for optimal tenderness).
  • Once cooked, remove the beef, let cool slightly, then shred. Discard the thyme sprigs.
  • Return the shredded beef to the sauce and stir in parmesan cheese. Keep warm on low.
  • Bring a large pot of salted water to a boil. Cook pappardelle/tagliatelle pasta according to package directions until al dente. Drain well. Toss in the ragu.

Croutons

  • Preheat oven to 350°F (176°C).
  • Toss bread cubes with olive oil, salt, and pepper. Spread evenly on a baking sheet.
  • Bake for 10-12 minutes or until golden brown and crisp. Set aside to cool.

Caesar Salad

  • In a small bowl, whisk together garlic, Dijon mustard, Worcestershire sauce, lemon juice, and red wine vinegar.
  • Slowly drizzle in extra-virgin olive oil, whisking continuously. Stir in parmesan. Season with salt and black pepper to taste.
  • Toss chopped romaine lettuce with the dressing and croutons.

Pomegranate Ginger Paloma Mocktail

  • Paloma Mocktail: In a pitcher or shaker, combine pomegranate juice, grapefruit juice, ginger, simple syrup to taste, and lime juice. Stir or shake well.
  • Fill glasses halfway with ice, pour in the juice mixture, and top with ginger beer or sparkling water.
  • Garnish with fresh mint.

Serve

  • Portion the ragù. Top with parmesan before serving. Serve with Caesar salad and paloma.

Nutrition

Calories: 1063kcalCarbohydrates: 123gProtein: 50gFat: 39gSaturated Fat: 15gPolyunsaturated Fat: 4gMonounsaturated Fat: 16gTrans Fat: 1gCholesterol: 161mgSodium: 1336mgPotassium: 2115mgFiber: 10gSugar: 51gVitamin A: 6827IUVitamin C: 52mgCalcium: 381mgIron: 9mg
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