Tuesday, April 27, 2010

Beef Ragu with Pasta

I grew up loving "Stringy Beef" otherwise known as Pot Roast. I recently found this recipe that combined my favorite and the boys favorite and it was a winner. I didn't cook it as they suggested, but I found that this worked well. It got James to eat tomatoes and protein in one meal...double plus!

Beef Ragu with Pasta
1 Beef Rump Roast (about 3 pounds)
3 medium Onions, thickly sliced
5 Garlic Cloves, thinly sliced
1 lb Cremini Mushrooms, sliced
3 T. fresh Oregano leaves
1 can whole peeled Plum Tomatoes with juice
2 c. Red Wine (I substituted 1 can of Tomato Sauce)
½ t. Red-Pepper flakes
1 lb. Penne
Shaved Parmesan cheese, for garnish

Brown roast seasoned with salt and pepper. Transfer the roast into a slow cooker. Sautee onions, add garlic, mushrooms, oregano and 1 teaspoon salt. Cook, stirring about 3 minutes. Add tomatoes, and crush with spoon. Stir in wine, or tomato sauce, and red pepper flakes. Pour over roast and set temp to high for 4-6 hours or low 8-12 hours. Cook pasta and drain combine with tomato mixture and place into bowls. String the beef and top the pasta. Garnish with parmesan.
Logan loved it!
...and James had second
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