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15Ingredients
55Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 2 1/2 lb. beef roast (such as chuck)
- 2 Tbsp. olive oil
- 2 tsp. salt
- 1 tsp. pepper
- 4 cloves garlic (minced)
- 1 large onion (finely diced)
- 1 large carrot (peeled and finely diced)
- 28 oz. crushed tomatoes (such as San Marzano)
- 1/4 cup tomato paste
- 1 cup beef broth (start with 1/2 cup and add more as needed)
- 1 1/2 tsp. basil
- 1/2 tsp. red chili flakes
- 1 lb. pasta (such as pappardelle)
- 1 cup freshly grated Parmesan cheese
- fresh basil
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Reviews(1)
Joni 2 years ago
Adding notes so I can remember additions for next time. This was delicious but I did alter the recipe after reading through other versions. I used a beef shoulder arm roast and seared it in a cast iron pan with olive oil before putting it in the slow cooker. I added the following to the recipe: diced celery, bacon, red wine, bay leaf, nutmeg, milk and Parmesan rinds. It was so good!