Braised Beef Ragu

Braised Beef Ragu

Chuck beef slowly braised in crushed tomatoes, garlic, oregano, and basil until melt-in-your-mouth tender, served over gluten-free pasta with a crisp green salad.

Dietary

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Ingredients

Instructions

  1. Season the beef chuck roast chunks evenly with 1/2 teaspoon of the salt and 1/4 teaspoon black pepper.
  2. Heat 1 tablespoon olive oil in a skillet over medium-high heat. Brown the beef chunks on all sides for 5 to 6 minutes, then transfer them to the slow cooker insert.
  3. To the slow cooker, add the chopped yellow onion, minced garlic, canned crushed tomatoes, 1 teaspoon dried oregano, 1 teaspoon dried basil, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon black pepper. Stir gently to combine.
  4. Cover and cook on Low for 7 to 8 hours (or High for 4 hours) until the beef shreds effortlessly with a fork. Shred the beef directly in the slow cooker and mix with the tomato sauce.
  5. Bring a large pot of salted water to a rolling boil and cook the gluten-free penne pasta according to package instructions (about 9 to 11 minutes). Drain thoroughly.
  6. Toss the mixed baby greens with the Italian salad dressing. Plate the cooked gluten-free penne topped generously with the shredded beef ragu, accompanied by the fresh side salad.

Notes

Gluten-free pasta cooks best in plenty of boiling water; rinse briefly with warm water after draining to keep the noodles silky.

Nutrition (per serving)