Sick of the usual meat sauce and meatballs on a weeknight?
Take yourItaliancooking up a notch with this delectable beef ragu recipe.
Not only is it easy to make, but this dump-and-goCrock-Pot recipeis perfect to prep and freeze for later!
Kiersten Hickman/Eat This, Not That!
When this recipe is ready to serve, I personally recommend serving it with pappardellepastaand shaved parmesan.
Have leftover red wine?
The original recipe for beef ragu calls for 1 cup of beef stock.
Kiersten Hickman/Eat This, Not That!
One cup of red wine will give the beef ragu a richer taste that can’t be beat.
Makes 4-6 servings
Ingredients
1 lb.
beef chuck1 28 oz.
can crushed tomatoes1 6 oz.
Tip
Freeze this meal and save it for later!
ensure to defrost the meal in the refrigerator 24 hours before putting it into theslow cooker.
Mix ingredients together so they are evenly distributed before turning on the slow cooker.
Pour in the beef stock (or red wine) and follow the normal instructions from there.
Easy, healthy,350-calorie recipe ideasyou can make at home.
