The chunky beef ragu recipe prep time: 35 minutes start to fi nish: 8 hours 35 minutes 6 servings (11⁄3 cups each)
Ingredients:
3 oz thinly sliced prosciutto or pancetta, chopped
1 1⁄2 lb beef stew meat, cut into 1-inch pieces
2 jars (7 oz each) sun-dried tomatoes in oil, drained, chopped (11⁄4 cups)
2 medium carrots, sliced (1 cup)
1 cup chopped celery
1 medium onion, chopped (1⁄2 cup)
2 cloves garlic, fi nely chopped
1 can (14.5 oz) diced tomatoes, undrained
1⁄2 cup dry red wine
1 1⁄2 teaspoons dried basil leaves
1 1⁄2 teaspoons dried oregano leaves
1⁄2 teaspoon salt
1⁄4 teaspoon crushed red pepper flakes
Method:
1 In 10-inch nonstick skillet, cook prosciutto over medium-high heat about 5 minutes, stirring frequently, until crisp. Drain on paper towels.
2 Spray 5- to 6-quart slow cooker with cooking spray. In cooker, mix all ingredients.
3 Cover; cook on Low heat setting 8 to 9 hours (or on High heat setting 4 hours to 4 hours 30 minutes).
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| chunky beef ragu |
