Ingredients
Slow Cooker Red Wine Sunday Ragù Pasta:
- 1 slice Bacon chopped
- Salt to taste
- Black pepper to taste
- 8 oz Beef chuck
- ½ cup Dry red wine such as Sangiovese or merlot
- 1/4 cup Beef broth
- 14 oz Crushed tomatoes San Marzano
- 2 oz Tomato paste
- 1/2 cup Yellow onion chopped
- 3 cloves Garlic finely crushed or chopped
- 1.5 stalks Celery finely chopped
- 1/4 Carrot finely chopped
- 1 sprig Fresh thyme or 1/2 tsp dried thyme per sprig
- 1/2 tsp Fresh sage chopped or half the amount of dried sage
- 1/4 tsp Red pepper flakes more or less to taste
- 2 TBSP Butter
- 4 oz Pappardelle pasta or tagliatelle pasta
- 1/4 cup Parmesan cheese fresh grated
- 2 oz Burrata cheese at room temperature for serving
Croutons:
- 1 slice Crusty bread cut into cubes 1/4" thick
- 1/2 TBSP Extra-virgin olive oil
Seasoning
- Salt
- Black pepper
Caesar Salad
- 1 clove Garlic minced
- 1 tsp Dijon mustard
- ½ tsp Worcestershire sauce
- ½ tsp Lemon juice fresh squeezed
- ½ tsp Red wine vinegar
- 1 TBSP Extra-virgin olive oil
- ½ TBSP Parmesan cheese grated
- 2 cups Romaine lettuce chopped
Garlic Bread
- 2 slices Sourdough bread
- 1 TBSP Butter
- 2 cloves Garlic chopped
Pomegranate Ginger Paloma Mocktail
Ginger Syrup:
- 1/4 cup Water
- 1/4 cup Honey
- 1/2 inch Fresh ginger chopped
- 4 leaves Fresh mint
Paloma Mocktail:
- 8 oz Pomegranate juice
- 4 oz Grapefruit juice
- 1/2 Lime juiced
- Crushed ice
- 10 oz Ginger beer or sparkling water
- Fresh mint for garnish
Instructions
Slow Cooker Red Wine Sunday Ragù Pasta:
- Prep all ingredients per instructions above.
- Season the beef with salt and pepper.
- Cook the bacon in a large skillet over medium heat until crisp, about 5 minutes. Remove the bacon. If there's excess bacon grease, drain off all but 1 TBSP.
- Add the beef and sear on both sides until nicely browned. Remove and transfer to the slow cooker along with the bacon.
- To the slow cooker, add the wine, broth, tomatoes, tomato paste, onion, garlic, celery, carrot, thyme, sage, red pepper flakes, butter, and season with salt and pepper. Cover and cook on low for 6-8 hours.
- Once done cooking, remove the beef, let cool slightly, then shred the meat and discard the thyme. Add the shredded meat and parmesan to the sauce.
- Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain well.
- Divide the pasta between plates, add the ragù, and toss well. Top each serving with burrata and additional parmesan.
For Salad:
- Make the croutons: Preheat the oven to 350°F (176°C). Drizzle the oil over the bread cubes. Season with salt and pepper. Toss until evenly coated. Spread in a single layer over the baking sheet and bake until golden brown and crisp (about 10-12 minutes). Then set aside.
- Make the Caesar Dressing: In a small bowl, whisk together garlic, dijon, Worcestershire, lemon juice, and red wine vinegar. Slowly drizzle in extra virgin olive oil while whisking constantly. Whisk in parmesan. Season with salt and black pepper to taste.
- Toss the lettuce and croutons with the dressing.
For Garlic Bread:
- Toast the bread. Spread the butter and garlic onto the bread.
For Pomegranate Ginger Paloma:
- Bring water, the honey, and ginger to a boil over high heat. Once boiling, simmer for 1-2 minutes and then remove from the heat. Add the mint, cover, and steep for 10-15 minutes. Strain out the ginger and mint. Store in a glass jar in the fridge for up to 2 weeks.
- Mix the pomegranate juice, grapefruit juice, lime juice, and 1 TBSP of ginger syrup per portion in a pitcher or cocktail shaker. Stir or shake to combine. Pour into glasses filled halfway with ice, and then top with ginger beer. Garnish with mint.
Serve the ragu with Caesar salad, garlic bread, and paloma. Enjoy!
Nutrition
Calories: 204kcal | Protein: 22g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 78mg | Sodium: 92mg | Potassium: 376mg | Vitamin A: 15IU | Calcium: 19mg | Iron: 2mg
Slow Cooker Red Wine Pasta
Ingredients
Slow Cooker Red Wine Sunday Ragù Pasta:
- 1 slice Bacon chopped
- Salt to taste
- Black pepper to taste
- 8 oz Beef chuck
- ½ cup Dry red wine such as Sangiovese or merlot
- 1/4 cup Beef broth
- 14 oz Crushed tomatoes San Marzano
- 2 oz Tomato paste
- 1/2 cup Yellow onion chopped
- 3 cloves Garlic finely crushed or chopped
- 1.5 stalks Celery finely chopped
- 1/4 Carrot finely chopped
- 1 sprig Fresh thyme or 1/2 tsp dried thyme per sprig
- 1/2 tsp Fresh sage chopped or half the amount of dried sage
- 1/4 tsp Red pepper flakes more or less to taste
- 2 TBSP Butter
- 4 oz Pappardelle pasta or tagliatelle pasta
- 1/4 cup Parmesan cheese fresh grated
- 2 oz Burrata cheese at room temperature for serving
Croutons:
- 1 slice Crusty bread cut into cubes 1/4" thick
- 1/2 TBSP Extra-virgin olive oil
Seasoning
- Salt
- Black pepper
Caesar Salad
- 1 clove Garlic minced
- 1 tsp Dijon mustard
- ½ tsp Worcestershire sauce
- ½ tsp Lemon juice fresh squeezed
- ½ tsp Red wine vinegar
- 1 TBSP Extra-virgin olive oil
- ½ TBSP Parmesan cheese grated
- 2 cups Romaine lettuce chopped
Garlic Bread
- 2 slices Sourdough bread
- 1 TBSP Butter
- 2 cloves Garlic chopped
Pomegranate Ginger Paloma Mocktail
Ginger Syrup:
- 1/4 cup Water
- 1/4 cup Honey
- 1/2 inch Fresh ginger chopped
- 4 leaves Fresh mint
Paloma Mocktail:
- 8 oz Pomegranate juice
- 4 oz Grapefruit juice
- 1/2 Lime juiced
- Crushed ice
- 10 oz Ginger beer or sparkling water
- Fresh mint for garnish
Instructions
Slow Cooker Red Wine Sunday Ragù Pasta:
- Prep all ingredients per instructions above.
- Season the beef with salt and pepper.
- Cook the bacon in a large skillet over medium heat until crisp, about 5 minutes. Remove the bacon. If there's excess bacon grease, drain off all but 1 TBSP.
- Add the beef and sear on both sides until nicely browned. Remove and transfer to the slow cooker along with the bacon.
- To the slow cooker, add the wine, broth, tomatoes, tomato paste, onion, garlic, celery, carrot, thyme, sage, red pepper flakes, butter, and season with salt and pepper. Cover and cook on low for 6-8 hours.
- Once done cooking, remove the beef, let cool slightly, then shred the meat and discard the thyme. Add the shredded meat and parmesan to the sauce.
- Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain well.
- Divide the pasta between plates, add the ragù, and toss well. Top each serving with burrata and additional parmesan.
For Salad:
- Make the croutons: Preheat the oven to 350°F (176°C). Drizzle the oil over the bread cubes. Season with salt and pepper. Toss until evenly coated. Spread in a single layer over the baking sheet and bake until golden brown and crisp (about 10-12 minutes). Then set aside.
- Make the Caesar Dressing: In a small bowl, whisk together garlic, dijon, Worcestershire, lemon juice, and red wine vinegar. Slowly drizzle in extra virgin olive oil while whisking constantly. Whisk in parmesan. Season with salt and black pepper to taste.
- Toss the lettuce and croutons with the dressing.
For Garlic Bread:
- Toast the bread. Spread the butter and garlic onto the bread.
For Pomegranate Ginger Paloma:
- Bring water, the honey, and ginger to a boil over high heat. Once boiling, simmer for 1-2 minutes and then remove from the heat. Add the mint, cover, and steep for 10-15 minutes. Strain out the ginger and mint. Store in a glass jar in the fridge for up to 2 weeks.
- Mix the pomegranate juice, grapefruit juice, lime juice, and 1 TBSP of ginger syrup per portion in a pitcher or cocktail shaker. Stir or shake to combine. Pour into glasses filled halfway with ice, and then top with ginger beer. Garnish with mint.
Serve the ragu with Caesar salad, garlic bread, and paloma. Enjoy!
Nutrition
Calories: 204kcalProtein: 22gFat: 13gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 78mgSodium: 92mgPotassium: 376mgVitamin A: 15IUCalcium: 19mgIron: 2mg
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