BEEF RAGU

RECIPE

 

FREEZE TOGETHER:

6 cloves garlic, smashed

1 cup mirepoix, fresh or frozen

2 pounds flank steak or beef chuck, cut into 4 pieces

2 teaspoons salt

1 28-ounce can crushed tomatoes

1/2 teaspoon thyme

2 bay leaves

 

INSTANT POT: From frozen, 45 minutes on high pressure + 10 minutes natural release.

SLOW COOKER: From thawed, 6 hours on high.

FINAL STEP: Shred the meat and serve with pasta, baked potatoes, polenta, rice, cauliflower rice, gnocchi, zucchini noodles, etc.

 

 

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