Crockpot Beef Mushroom Ragu Food

BEEF AND MUSHROOM RAGU

Steps:

• Preheat your oven to 160oc/320 Fahrenheit/gas 3
• Heat the oil in a lidded casserole dish or dutch oven over medium to high heat.
• Season the beef with salt and pepper then add to the pan and brown on all sides.
• Add the onions and cook until they start to soften - keep stirring and be careful to not let anything burn or stick to the bottom of the pan.
• Add the garlic, carrots and celery and cook for another 2-3 minutes before you stir in the tomato paste and oregano.
• Add the bay leaves then pour over the wine. Let it simmer and bubble slightly for 5 minutes.
• Pour in the tin of tomatoes and the stock, stir well, bring to the boil then put the lid on and put in the preheated oven.
• Cook for 2.5 to 3 hours, checking and stirring a couple of times. You may need to add a splash of water if the sauce is looking a bit thick.
• Add the mushrooms. If you want a less chunky sauce you can use the back of a wooden spoon or spatula to gently break up the pieces of beef - they should be lovely and soft. Stir well, then cook for another hour.
• Serve with your choice of pasta (rigatoni is my favourite) garnished with some grated cheese and fresh chopped parsley. You could also serve over rice, polenta, mashed potato or with fresh crusty bread.
• This recipe will easily sauce a standard 500g/1lb packet of pasta - just cook to package instructions then toss with the ragu. You can also portion it out and freeze or store in the fridge for up to 2 days. You may need to add a splash of water when reheating - some reserved cooking water from your pasta works best.

SLOW-COOKER BEEF RAGU

Steps:

• In a 5-to-6-quart slow cooker, combine onion, garlic, tomato paste, and oregano. Season roast with salt and pepper and place on top of onion mixture.
• Add 2 cups water, cover, and cook on high until meat is tender and can easily be pulled apart with a fork, 4 1/2 hours (or 9 hours on low). Let cool 10 minutes, then shred meat in slow cooker with 2 forks and stir in vinegar to taste.

MUSHROOM RAGU

Steps:

• In a large skillet heat the oil. When almost smoking, add the onions and garlic over medium-low heat until the onions have wilted, about 8 minutes. Add the mushrooms and season with salt and pepper.
• Raise heat to high and saute until mushrooms are tender and all the liquid has evaporated. Remove pan from heat and pour in Marsala.
• Return pan to stove and allow wine to evaporate, about 3 minutes. Add chicken broth and simmer for 1/2 hour until the sauce has reduced by half. Add heavy cream and mix well.
• Take the pan off the heat and add the fresh herbs and Parmesan and mix thoroughly.

CROCK POT BEEF & MUSHROOMS

Steps:

• Combine all ingredients in a greased crock pot.
• Cover and cook on low for 8-10 hours.

CHUNKY BEEF RAGU

Steps:

• Sear chuck in olive oil on all sides and remove from pan and set aside.
• Leaving oil left in pan add butter.
• Once butter has melted add onions and garlic, cooking until fragrant.
• Add celery and carrots, cooking until tender.
• Add chuck back to pan and add tomato paste stir to incorporate cook for 2 minutes.
• Add wine and stir to incorporate, cook for 2 minutes.
• Add tomatoes and beef stock to pan.
• Add bay leaves and thyme sprigs.
• Cover and simmer on low heat for 3 hours.
• Remove bay leaves and thyme sprigs stir in cooked pasta.
• Top with parmesan cheese and serve.

BEEF & MUSHROOM RAGU

Steps:

• Preheat oven to 350°. Combine 1 cup hot water and porcini mushrooms in a small bowl; let stand 10 minutes.
• Drain mushrooms through a fine sieve into a bowl, reserving liquid. Chop mushrooms; set aside.
• Sprinkle 1/2 teaspoon salt and pepper over ribs; dredge ribs in flour. Heat oil in a large Dutch oven over medium-high heat. Add ribs to pan; cook 12 minutes, browning on all sides. Remove ribs from pan. Add porcini mushrooms, cremini mushrooms, and next 4 ingredients (through garlic) to pan; cook 12 minutes or until mushrooms are tender. Add wine, scraping pan to loosen brown bits. Add mushroom liquid and broth; bring to a boil. Add ribs to pan; cover. Place pan in oven; bake at 350° for 2 1/2 hours or until ribs are tender. Let stand 10 minutes. Remove meat from bones; discard bones, fat, and gristle. Shred meat with 2 forks; return meat to pan.
• Stir in remaining 1/4 teaspoon salt. Cool completely. Place mixture in an airtight container or heavy-duty zip-top plastic bag; freeze.
• Thaw meat mixture overnight in refrigerator. Place mixture in a large saucepan over medium heat; cook until thoroughly heated, stirring frequently.

CROCKPOT BEEF-MUSHROOM RAGU

Steps:

• In a bowl, combine the dried porcini mushrooms and hot water. Allow to stand 20 minutes.
• Meanwhile, add butter and olive oil to a large skillet. When hot and melted, add the chopped onion, carrots, celery, and fresh mushrooms. Saute until softened. Add garlic. Add the ground beef and the sausages. Stir frequently, breaking up the meats.
• Dump all into a crockpot. Add the reconstituted porcini mushroom and also the mushroom soaking liquid, being careful not to add any sand that may be at the bottom of the soaking liquid. Salt and pepper to taste.
• Cover crockpot and cook on LO heat for 4-6 hours.
• Serve over hot cooked pasta. You may want to top this with shaved Parmesan cheese.