Chunky beef ragu


Chunky beef ragu

Servings: 6

Preparation time: 4 hr and 50 min



3 oz thinly sliced prosciutto or pancetta, chopped

1 1/2 lb beef stew meat, cut into 1-inch pieces

2 jars (7 oz each) sun-dried tomatoes in oil, drained, chopped (1 1/4 cups)

2 medium carrots, sliced (1 cup)

1 cup chopped celery

1 medium onion, chopped (1/2 cup)

2 cloves garlic, finely chopped

1 can (14.5 oz) diced tomatoes, undrained

1/2 cup dry red wine

1 1/2 teaspoons dried basil leaves

1 1/2 teaspoons dried oregano leaves

1/2 teaspoon salt

1/4 teaspoon crushed red pepper flakes



1. In 8-inch nonstick skillet, cook prosciutto over medium-high heat about 5 minutes, stirring frequently, until crisp. Drain on paper towels.

2. Spray 5- to 6-quart slow cooker with cooking spray. In slow cooker, mix prosciutto and all remaining ingredients.

3. Cover; cook on High heat setting 4 hours to 4 hours 30 minutes.



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