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Slow Cooker

Slow-Cooker Short Rib Ragu
This hearty ragu pairs well with wide pasta noodles such as pappardelle.
1 1/2 lb. boneless beef short ribs, cut into 1" pieces
5 slices bacon, chopped
1 onion, finely chopped
1 celery stalk, finely chopped
1 carrot, peeled and finely chopped
2 garlic cloves, minced
1/3 cup dried porcini mushrooms, rinsed well and finely chopped
1 (28-oz.) can crushed tomatoes
3 Tbsp. tomato paste
1 tsp. dried basil
Salt and pepper
1 tsp. sugar
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Slow-Cooker Short Rib Ragu

Slow-Cooker Short Rib Ragu

Slow-Cooker Short Rib Ragu
  • Servings:Serves 4 to 6
  • Prep Time:15 minutes
  • Cook Time:300 minutes
1. Grease a 5- to 6-quart slow cooker. Add all ingredients except sugar, plus 1/4 teaspoon each salt and pepper, then stir well and cover.
2. Cook until beef is very tender and sauce has thickened slightly, 7 to 8 hours on low or 4 to 5 hours on high. Stir sugar into sauce, then season with salt and pepper to taste before serving. Refrigerate sauce for up to 4 days or freeze for up to 4 months.
Source: Hannaford fresh Magazine, January-February 2022