SLOW COOKER |
PRESSURE COOKER
If there was ragù on the menu when I was in Italy, I was ordering it! Traditionally, it is simmered low and slow for hours to bring out the flavors, and the slow cooker does that perfectly. But don’t worry if you’re rushed for time; you can also achieve delicious results in a pressure cooker. Double this recipe and keep some in the freezer—ragù gets better with time.
Prep Time:
15 minutes
Cook Time:
6 hours on High or 8 to 10 hours on Low
Serves:
6 to 8
1 (28-ounce) can crushed tomatoes
¼ cup tomato paste
1 large onion, diced
2 medium carrots, diced
2 celery stalks, diced
2 cups beef broth
1 cup dry red wine
2 tablespoons minced garlic
1 teaspoon dried thyme
1 (2-pound) venison knuckle, cut into 2-inch pieces
1 tablespoon kosher salt
2 teaspoons freshly ground black pepper
4 bay leaves
16 ounces pappardelle pasta
Grated Parmesan cheese
1.
Place the crushed tomatoes, tomato paste, onion, carrots, celery, broth, wine, garlic, and thyme in a 5- to 6-quart slow cooker. Stir together until well combined. Season the venison with the salt and pepper, then add it and the bay leaves to the slow cooker, pushing the meat down into the mixture.
2.
Cover and cook on High for 6 hours or on Low for 8 to 10 hours.
3.
Remove the bay leaves from the ragù, then use two forks to shred the venison into pieces in the slow cooker.
4.
About 10 minutes before the sauce is finished, prepare the pasta according to the package directions.
5.
Serve the ragù on top of the pappardelle, sprinkled with Parmesan.
Pressure Cooker Variation:
Follow step 1, combining the ingredients in an electric pressure cooker. Lock the lid and close the steam valve. Select Manual and set the time to 3
0 minutes on High Pressure. Quick release th
e steam.