Beef Ragu with Rigatoni
Serves 6 • Cooking Time 9 to 10 hours on Low or 6 to 7 hours on High • Slow Cooker Size 4 to 7 Quarts
WHY THIS RECIPE WORKS: This super-simple ragu can simmer for the entire day in the slow cooker without your watchful eye. In our quest for an effortless yet full-flavored sauce that would be on the healthy side, we began by searching for the best cut of meat. We wanted a cut that could withstand the long Cooking Time and would become meltingly tender. It was hard to beat economical and beefy-tasting chuck roast, which can easily be made leaner by removing excess visible fat. Onion and garlic provided aromatic notes, and the pairing of tomato paste and tomato puree gave the sauce the necessary consistency and bold tomato flavor that complemented the rich beef perfectly. Three different herbs added their earthy charm to the sauce, amping up its depth of flavor: oregano, rosemary, and a bay leaf. As a finishing touch, a splash of red wine vinegar brightened up this hearty pasta dinner. After trimming the beef, you should have 1½ pounds of usable meat. See the sidebar that follows the recipe.
1 |
onion, chopped fine |
2 |
tablespoons tomato paste |
3 |
garlic cloves, minced |
1½ |
teaspoons minced fresh oregano or ½ teaspoon dried |
1 |
teaspoon minced fresh rosemary or ¼ teaspoon dried |
1 |
teaspoon extra-virgin olive oil |
1 |
(28-ounce) can tomato puree |
2 |
tablespoons low-sodium soy sauce |
Salt and pepper |
|
1 |
bay leaf |
2 |
pounds boneless beef chuck-eye roast, trimmed of all visible fat and cut into 2-inch pieces |
1 |
tablespoon red wine vinegar |
1 |
pound whole-wheat rigatoni |
1. Microwave onion, tomato paste, garlic, oregano, rosemary, and oil in bowl, stirring occasionally, until onion is softened, about 5 minutes; transfer to slow cooker. Stir in tomato puree, soy sauce, ½ teaspoon salt, ½ teaspoon pepper, and bay leaf, then stir in beef. Cover and cook until beef is tender, 9 to 10 hours on low or 6 to 7 hours on high.
2. Discard bay leaf. Break beef into about 1-inch pieces with tongs. Stir in vinegar.
3. Bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook, stirring often, until al dente. Reserve ½ cup cooking water, then drain pasta and return it to pot. Add sauce to pasta and toss to combine. Season with salt and pepper to taste and adjust consistency with reserved cooking water as needed. Serve.
Per serving:
Cal 470
Fat 8g
Sat Fat 2g
Chol 75mg
Carb 63g
Protein 37g
Fiber 11g
Sodium 660mg
*To reduce sodium level to 630mg, use no-salt-added tomatoes.