Another day, another crock pot recipe! Aren't they just the best? You can't beat coming home on a frigid day to a warm, hearty dish of Braised Beef Ragu. No really, you can't.
This recipe turned out so delicious. Mike likened it to a heartier version of spaghetti, and i'd say that was a spot on description.
Rather than ground beef, slow cooking a rump roast all day results in tender, savory pulled beef and the rich tomato sauce is the perfect accompaniment. Just boil up some pasta, and dinner is served!
* 1 (2.25-2.5 lb) rump roast
* 1 (15 oz.) can tomato sauce
* 1 (26 oz) package San Marzano Crushed Tomatoes
* 3 tbsp. tomato paste
* 2 tsp. onion powder
* 2 tsp. garlic powder
* 1 tsp. basil flakes
* 1 tsp. ground oregano
* 1 tbsp. dried parsley flakes
* 2 bay leaves
* 1 lb. penne pasta, cooked according to package instructions
In the crock pot, combine all ingredients except beef and penne, and stir well to combine. Slice the rump roast into 4 equal pieces (just to help it shred easily). Cook on low for 8 hours, then use a slotted spoon to remove the meat to a cutting board and shred with two forks. Return the shredded beef to the sauce, then stir in the cooked pasta and serve. Top with parmesan cheese; enjoy!