cook the cover SLOW COOKER POT ROAST RAGÙ

Rich and sumptuous, this simple slow cooker dish becomes a superstar any day of the week. We wouldn’t blame you if you indulged in a second helping. It’s that good. COOK THE COVER

SLOW COOKER POT ROAST RAGÙ

MAKES 8 TO 10 SERVINGS HANDS-ON TIME 45 MINUTES TOTAL TIME 5 ¾ HOURS 1 kg beef chuck roast or boneless shank, cut in 1½-inch cubes 1½ tsp salt, divided 1 tsp pepper, divided 2 tbsp all-purpose flour 3 tbsp canola oil, divided 4 cloves garlic, minced 2 carrots, chopped 1 onion, chopped 3 sprigs thyme 2 bay leaves ¼ cup Mutti Tomato Paste 1 cup dry red wine or sodium-reduced beef broth 1 796 ml can Mutti Peeled Tomatoes, chopped 1 cup sodium-reduced beef broth 500 g pappardelle finely grated Parmesan cheese (optional) Pat beef dry; place in bowl. Toss with 1 tsp of the salt and ½ tsp of the pepper. Add flour, tossing to coat.

In large skillet, heat 2 tbsp of the oil over medium-high heat. Brown beef in 2 batches, flipping occasionally, for 3 minutes. Transfer to slow cooker.

Add remaining 1 tbsp oil to same pan; reduce heat to medium-low. Cook garlic, carrots, onion, thyme, bay leaves and remaining ½ tsp each salt and pepper, stirring occasionally, until softened, about 5 minutes. Push vegetables to edge of pan. Add tomato paste to centre of pan; cook, stirring frequently, until sizzling, about 1 minute. Mix into vegetables. Stir in wine; bring to boil, scraping up browned bits. Reduce heat to simmer; cook for 2 minutes. Stir in tomatoes and broth; bring to boil. Transfer to slow cooker; stir to combine.

Cover and cook until beef is tender, 4 to 5 hours on high or 8 to 10 hours on low. Discard thyme and bay leaves.

Cook pasta according to package directions. Meanwhile, using 2 forks, shred beef; stir to coat with sauce. Toss pasta with ragù. Divide among plates. Top with Parmesan (if using).

PER EACH OF 10 SERVINGS about 427 cal, 30 g pro, 11 g total fat (2 g sat. fat), 46 g carb (4 g dietary fibre, 5 g sugar), 90 mg chol, 627 mg sodium, 681 mg potassium. % RDI: 7% calcium, 39% iron, 31% vit A, 32% vit C, 9% folate.