Description
Meat Dish Recipes Quick dinners, Easy dinner Recipes : These quick & easy meals are exactly what you need! From satisfying dinners to light lunches and energizing breakfasts, this collection is packed with simple, healthy recipes to fuel fat loss, boost energy, and keep you full longer. Clean eating has never been this effortless—perfect for meal prep and busy days!
Recipes:
For the Beef Ragu:
2 lbs beef chuck roast
2 tbsp olive oil
1 onion, chopped
3 garlic cloves, minced
1 cup dry red wine
2 cups beef broth
1 can (14 oz) crushed tomatoes
1/4 cup tomato paste
2 tbsp balsamic vinegar
2 tsp dried oregano
1 tsp dried thyme
1 bay leaf
Salt and black pepper to taste
For the Pappardelle:
12 oz pappardelle pasta
Salt for boiling water
Garnish:
Fresh basil, chopped
Grated Parmesan cheese
Directions:
In a large skillet, heat olive oil over medium-high heat. Brown the beef chuck roast on all sides, about 4-5 minutes per side.
Transfer the beef to the slow cooker. In the same skillet, sauté the onion and garlic until softened, about 3 minutes.
Add the red wine to the skillet and let it reduce by half, scraping any browned bits off the bottom. Pour the mixture over the beef in the slow cooker.
Add beef broth, crushed tomatoes, tomato paste, balsamic vinegar, oregano, thyme, bay leaf, salt, and black pepper to the slow cooker. Stir to combine.
Cover and cook on low for 6-8 hours, or until the beef is fork-tender and easily shredded.
Cook pappardelle pasta according to package instructions. Drain and set aside.
Shred the beef with two forks, discarding the bay leaf. Stir the shredded beef and sauce together.
Serve the beef ragu over the cooked pappardelle pasta. Garnish with fresh basil and Parmesan cheese.
Prep Time: 15 minutes Cooking Time: 6-8 hours Total Time: 6 hours 15 minutes Kcal: 500 per serving Servings: 4 servings
