I decided to make the Beef and Carrot Ragu. My decision was made based on the picture alone! Well that and the very short ingredient list (only 6 things). It turned out pretty good, except I did not follow the recipe to a T - I subbed in plain tomato paste for tomato paste seasoned with basil, garlic and oregano - so it turned out a little more bland than expected. To remedy the blandness, I just added 1/2 tsp of dried basil and 1/2 tsp of dried oregano right before serving and that worked like a charm!
Beef and Carrot Ragu
From Better Homes and Gardens
Makes 4 servings
1 to 1.5 lb boneless beef short ribs
salt and pepper
10 garlic gloves
1 8oz package peeled fresh baby carrots, chopped
1 1lb Roma tomatoes, chopped
1/2 6 oz. can tomato paste with basil, garlic and oregano
1/2 C water or red wine
optional: Fresh basil leaves or fresh parsley leaves
- Trim excess fat from meat and cut meat into chunks. Sprinkle with salt and pepper and place beef in a 3 1/2 - 4 qt. slow cooker.
- Smash garlic cloves with the flat side of a chef's knife or meat mallet. Separate and discard skins from garlic. Place smashed garlic on beef. Add carrots and tomatoes to slow cooker.
- In a medium bowl, whisk together tomato paste with water or wine. Pour over meat and veggies. Cover slow cooker and cook on HIGH for 3-4 hours or on LOW for 6-8 hours.
- Stir well before serving. Top with fresh herbs if desired.