Best 5 Slow Cooker Beef Ragu With Penne Recipes

SLOW COOKER BEEF RAGU WITH PAPPARDELLE

Steps:

• In a small skillet, heat the oil over medium high heat. Add the garlic and cook, stirring, until golden and lightly browned, about 2 minutes.
• Season the beef with 1 teaspoon salt and pepper to taste. Transfer to a 5- to 6-quart slow cooker. Pour the tomatoes and broth over the beef and add the garlic from step one, carrots, bay leaves, and thyme.
• Cover and cook on high for 6 hours or on low for 8 to 10 hours. Discard the herbs and shred the beef in the pot using 2 forks.
• Cook the pasta according to package directions. Drain, return to the pot, and add the sauce from the slow cooker. Increase the heat to high and cook, stirring, until the pasta and sauce are combined, about 1 minute.
• Divide among 8 bowls and top each with Parmesan, ricotta, and parsley. Serve hot!

SLOW-COOKER BEEF RAGU WITH PENNE

Steps:

• In 10-inch nonstick skillet, cook ground beef and onion over medium-high heat, stirring frequently, until beef is thoroughly cooked; drain.
• Spray 3 1/2- to 4-quart slow cooker with cooking spray. Place beef mixture in slow cooker; top with tomatoes.
• Cover; cook on High heat setting 4 hours (or on Low heat setting 8 hours).
• About 15 minutes before serving, cook and drain pasta as directed on package. Divide pasta among 4 serving bowls.
• When sauce is done, stir in salt. Spoon meat sauce over pasta. Top individual servings with cheese, basil and pepper.

PAPPARDELLE WITH SLOW-COOKER BEEF RAGù

Steps:

• Whisk the tomatoes, wine, tomato paste, garlic and 1/2 teaspoon salt in a 6-quart slow cooker. Add the rosemary and parmesan rind. Season the beef all over with salt and pepper and add to the slow cooker. Cover and cook on low until the meat is very tender, 7 hours. Shred the meat in the slow cooker with two forks, discarding any large pieces of fat. Discard the rosemary sprig and parmesan rind.
• Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1/2 cup cooking water, then drain. Return the pasta to the pot and add the shredded meat and sauce; stir in the reserved cooking water. Cook over medium-high heat, tossing occasionally, until the sauce thickens slightly, 1 to 2 minutes. Season with salt and pepper and stir in half the parsley. Divide among bowls and drizzle with the olive oil; top with shredded parmesan and the remaining parsley.

SLOW-COOKER GREEK PENNE

Steps:

• Spray bottom of 5- to 6-quart slow cooker with cooking spray. Line side of slow cooker with foil; spray foil with cooking spray. Cook and drain pasta as directed on package, using minimum cook time.
• Meanwhile, in 12-inch skillet, cook beef and onion over medium heat 8 to 10 minutes, stirring occasionally, until beef is thoroughly cooked; drain. Stir in spinach, oregano, salt and pepper. In medium bowl, mix pasta sauce and sugar.
• In slow cooker, spread 1 1/2 cups of the pasta sauce. Layer with half of the pasta, half of the beef mixture and 1 cup of the feta cheese. Repeat layers. Pour remaining 1 1/2 cups pasta sauce over top. Sprinkle with mozzarella cheese.
• Cover; cook on Low heat setting 3 hours or until bubbly. Let stand 10 minutes before serving. Garnish with basil.

BEEF RAGU WITH PENNE PASTA

Steps:

• 1. Place onion in a 5 quart slow cooker. Crumble ground beef over onion, and add tomatoes. Cover and cook for 4 hours on HIGH. Break up any large pieces of beef with a wooden spoon. Add salt. Remove half of sauce, and reserve for another use; keep remaining sauce warm in slow cooker.
• 2. Cook pasta, stirring often. Drain and transfer to 4 shallow bowls. Spoon meat sauce over each portion of pasta. Serve with Parmesan cheese, basil, and freshly ground pepper.