mmm. beef ragu.
this is probably one of my most favorite sunday supper meals to make. the best part? it hardly takes any effort. i’ve tried jazzing the recipe up- adding red wine, or sauteed onions, a little grated carrot etc…but when it comes down to it, my favorite way to prepare this is simple: your favorite jarred marinara, beef broth, and beef shanks. that’s it.
cook it low and slow for at least 8 hours. the morning of works best. when it’s time, check to see if the marrow is still intact. it should be. scoop the marrow from the bone and shmear it on garlic bread. this part is important. take a bite. close your eyes and count to ten. (not out loud, your mouth is full!) 1, 2, 3…then snap out of it.
there are hungry mouths to feed!
pour yourself a glass of vino and start putting it all together.
i serve it over fettuccine. but any pasta will do. top with lots and lots of shaved aged goulda. that’s it.
it. is. so. good.
i repeat. so. good.
- 1-2 tbsp of olive oil
- 1 jar of marinara (or homemade)
- 1 cup of beef broth
- 2 lbs bone in beef shank
- shaved aged goulda
- a pinch of red pepper flakes
- season beef shanks with salt and pepper
- heat olive oil in a large pan over medium
- take the beef shanks and sear each side
- remove from the pan
- in your slow cooker stir in ½ the bottle of marinara and beef broth
- place the beef shanks over the sauce
- cook on the low setting for 8-10 hours
- once ready, remove the beef and set aside
- cook fettuccine according to package
- in a medium pot, add in the sauce from the bottom of the slow cooker, the rest of the jarred marinara and a pinch of red pepper flakes
- stir to combine and heat over medium
- break up the beef and remove the bones
- stir in the beef
- serve over pasta and top with aged goulda