#beefragu

The Keto Slow Cooker Beef Ragu is a hearty and tasty meal that is great for a cold night. The beef gets tender and juicy as it cooks slowly in the slow cooker. The sauce is rich and savory thanks to the tomatoes, herbs, and garlic. As a low-carb meal, you can serve it over cauliflower rice or zucchini noodles.

Ingredients: 2 lbs beef chuck roast, cut into chunks. 1 cup beef broth. 1 can 14 oz diced tomatoes. 1/2 cup chopped onion. 3 cloves garlic, minced. 2 tablespoons tomato paste. 1 teaspoon dried oregano. 1 teaspoon dried basil. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 2 tablespoons olive oil. 1/4 cup chopped fresh parsley for garnish. Cauliflower rice or zucchini noodles for serving.

Instructions: You can put beef chunks, beef broth, diced tomatoes, chopped onion, minced garlic, tomato paste, oregano, basil, salt, and black pepper in a slow cooker. Add the olive oil and mix it all together. After putting the lid on, cook on low for 6 to 8 hours or high for 3 to 4 hours, until the beef is soft. Use two forks to shred the beef after it's done cooking. You can put the beef ragu on top of zucchini noodles or cauliflower rice. Add chopped parsley as a garnish before serving.

Prep Time: 15 minutes

Cook Time: 360 minutes

Savor the rich flavors of this easy Instant Pot Beef Ragu recipe. Treat yourself to tender beef chunks in a luxurious tomato red wine sauce.

Indulge in the rich flavors of this Beef Ragu Lasagna - Razzle Dazzle Life! Layers of hearty beef ragu sauce, tender lasagna noodles, and gooey melted cheese come together to create a comforting and satisfying meal that will dazzle your taste buds.

Ingredients: 1 lb ground beef. 1 onion, finely chopped. 3 cloves garlic, minced. 1 can 28 oz crushed tomatoes. 2 tablespoons tomato paste. 1/2 cup red wine optional. 1 teaspoon dried oregano. 1 teaspoon dried basil. Salt and pepper to taste. 12 lasagna noodles, cooked according to package instructions. 2 cups shredded mozzarella cheese. 1 cup grated Parmesan cheese. 1/4 cup chopped fresh parsley.

Instructions: In a big pan, cook the ground beef over medium-low heat until it turns brown. Put the onion and garlic in the pan and cook them until they get soft. Add the crushed tomatoes, tomato paste, oregano, basil, salt, and pepper. If you want to use red wine, do so now. Stir the sauce every once in a while for 20 to 30 minutes, or until it gets thick. Before you start cooking, heat the oven to 375F 190C. Put a little bit of the beef ragu sauce in the bottom of a 9x13 square dish. Add cooked lasagna noodles on top of the sauce. Put some of the beef ragu sauce on top of the noodles, and then add some mozzarella and Parmesan cheese on top of that. Put another layer of ingredients on top of the last one until all of the ingredients are used up. Put foil over the baking dish and bake for 25 minutes. Take off the foil and bake for another 10 minutes, or until the cheese melts and starts to bubble. After the lasagna has cooled for a few minutes, add chopped parsley on top and serve.

Prep Time: 30 minutes

Cook Time: 35 minutes