Slow Cooker Sunday: Beef Ragu with Pappardelle

I’ve said it before and I’ll say it again, my favorite type of slow cooker recipe is the dump it in and forget about it kind. This beef ragu is just that. I added all of my ingredients to my slow cooker…

Set it to cook on low for 7 hours, shredded the meat, added it to some cooked pasta…

And had a delicious meal to pack for lunch.

 

Slow Cooker Beef Ragu with Pappardelle

Ingredients:

1 lb. beef chuck roast

1 15oz. can of crushed tomatoes

1/4 cup dry red wine

1 tablespoon of tomato paste

3 garlic cloves, sliced

1 sprig of rosemary

1 3-inch piece of Parmesan rind

Kosher salt

Black pepper

12 oz. fresh pappardelle

Directions:

Add the tomatoes, wine, tomato paste, garlic cloves, 1/2 teaspoon of salt to a slow cooker and whisk together. Add the rosemary spring and Parmesan rind. Season the beef with salt and pepper and add to the slow cooker. Cook on low for 7 hours, or until the meat is very tender. Shred the meat with two forks, discard any fat, the rosemary and Parmesan rind and set the slow cooker to warm while you cook the pasta.

Bring a large pot of salted water to boil. Add the past and cook according to label directions. Reserve 1/2 cup of cooking water then drain the pasta. Return the pasta to the pot and add the meat and sauce from the slow cooker as well as the reserved cooking water. Cook on medium high heat until the sauce begins to thicken. Season with salt and pepper. Drizzle each serving with olive oil.

Recipe from Food Network

Slow Cooker Sunday: Mushroom Spinach Tortellini

This is one of my favorite type of slow cooker recipes… set it and forget it. I actually made it overnight and then woke up in the morning and finished it. Granted, the one downfall of making something in a slow cooker overnight is that you are awoken by the smell of something delicious cooking. The downfall isn’t the deliciousness, but, the interrupted sleep of course. Especially on the weekend when you are trying to get the few extra minutes you can’t afford to get during the week because of work, school, life, etc.

To start, cook mushrooms and onions in a greased slow cooker insert (I sprayed mine with cooking spray) along with butter, vegetable broth and spices for about 7 to 8 hours, until the veggies are tender. Next, stir in refrigerated tortellini and cubed cream cheese and cook, covered, for an additional 30 minutes, stirring once halfway through. Stir in the spinach and let it stand (covered) for an additional 5 minutes. After the 5 minutes, stir in parmesan cheese and fresh parsley and enjoy!

If you plan on reheating this, add some vegetable broth to it prior to doing so. Doing so will give you a creamier sauce. The first time I heated it up I didn’t and while it was delicious, it didn’t have the same creaminess it did when it was done cooking initially. So, the second time I added a little broth and that did the trick.

Slow Cooker Mushroom-Spinach Tortellini

Ingredients:

8 oz. Mushrooms (I used baby bella)

1 medium onion, thinly sliced

1 1/2  teaspoons salt

3/4 teaspoons onion powder

3/4 teaspoons garlic powder

3/4 teaspoons dried parsley

1/4 teaspoon black powder

4 tablespoons unsalted butter, melted

2 cups vegetable broth

20 oz. package refrigerated tortellini (I used Buitoni three-cheese)

8 oz. package cream cheese cubed, at room temperature

6 oz. bag of baby spinach

1/2 cup shredded parmesan cheese

1/4 cup fresh parsley, chopped

 

*Original recipe called for 1 teaspoon of salt and 1 tablespoon of Garlic & Herb Seasoning (Mrs. Dash)

 

Directions:

Spray the insert of a slow cooker with cooking spray. Add the mushrooms, onion, spices, butter and vegetable broth. Give everything a good stir and cover and cook on low for 7 to 8 hours, or until the vegetables are tender.

Stir in the tortellini and cream cheese and continue to cook on low, covered, for an additional 30 minutes. Stirring once halfway through.

Stir in the spinach and let stand for an additional 5 minutes, covered. Sprinkle with the cheese and parsley then serve.

Recipe slightly modified from Tiny Kitchen Capers