Don't fall over backward but I actually cooked this sauce in the crockpot yesterday. What with worrying about having to leave the house for showings at a moment's notice and at the same time trying to get some pre-Thanksgiving grunt work done, it seemed like a good idea to make something in the appliance I have so little use of (for).
I made a couple of not so subtle changes to the recipe adapted from Better Homes and Gardens, the first being I browned the meat really well before adding it to the crockpot. In fact, rather than make a mess of the kitchen I'd just finished cleaning, I took the meat outside to Big Guy's bailiwick and gave the beef a good sear on the little red gas grill. A whole bulb of peeled garlic hit the pot followed by a pound of chopped fresh roma tomatoes, 8 ounces of chopped carrots and a glug of red wine along with a can of tomato paste. I added a chopped onion and spiced up the mixture with some dried Italian herbs and a good dash of red pepper flakes - too good a dash because the ragu ended up being so darned spicy, I had to add heavy cream at the end.
So what's the verdict? I daresay I'm not the one to ask because as you know, I'm more than a little biased against slow cookers to begin with but let me admit it was convenient. I'm just sorry I didn't use the Dutch oven and pull double duty by cooking the ragu in the oven at the same time I browned off all the goodies for the turkey stock I also whipped up yesterday.
Oh, and should you want to know another truth, head on over to Fig's and Artichokes and take a gander at the ragu Lorraine posted yesterday. I'm absolutely positive I'd have been much happier with a bowl of her glorious flavor filled ragu instead of this one. Just sayin'.
Beef and Carrot Ragu from JBug’s Kitchen adapted from Better Homes (bhg.com)
2 pounds boneless beef short ribs
Salt and ground black pepper
1 bulb garlic, peeled and cloves smashed
1 medium onion, chopped
8 ounces peeled carrots, chopped
1 pound Roma tomatoes, chopped
1 6 ounce can tomato paste
1/2 cup red wine
1 tablespoon dried Italian herbs
1/2 teaspoon dried oregano
1/2 teaspoon red pepper flakes (more or less to taste)
1/2 cup water or beef stock (if needed)
1/2 cup heavy cream, optional
Season beef well with salt and pepper and brown in a hot non-stick pan. Cut into cubes and place into slow cooker. Add smashed garlic cloves, onion, carrots and tomatoes. Mix together tomato paste, red wine, Italian herbs, oregano and red pepper flakes. Pour over meat and vegetables, cover and cook on low for 6 to 8 hours. Stir well before serving, adding additional water as necessary to create a sauce. Stir in heavy cream. Serve over pasta. Makes 4 servings.
A year ago - Cajun Poached Shrimp Linguini
Two year's ago - Curly Corn Dogs