Slow Cooker Tender Beef and Tomato Ragù | Canadian Living
Thanks to being cooked very slowly for a long period of time, the meat in this ragu is fork tender and soaks up all the tomato sauce around it. Serve over pasta with grated Parmesan cheese and...
Ingredients
- 2 cups bottled strained tomatoes (passata)
- 1 can (156 mL) tomato paste
- 2 teaspoons balsamic vinegar
- 1 teaspoon granulated sugar
- 1 onion diced
- 1 carrots diced
- 1 rib celery diced
- 1/4 cup diced pancetta
- 10 sprigs fresh thyme
- 2 bay leaves
- 2 teaspoons dried oregano
- 1/4 teaspoon each salt pepper and hot pepper flakes
- 900 g boneless beef pot roast (top or bottom blade, or cross rib), trimmed
- Fibre 1 g
- Sodium 291 mg
- Sugars 5 g
- Protein 20 g
- Calories 181.0
- Total fat 7 g
- Cholesterol 48 mg
- Saturated fat 3 g
- Total carbohydrate 8 g
- Iron 24.0
- Folate 5.0
- Calcium 2.0
- Vitamin A 16.0
- Vitamin C 10.0
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