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Beef Ragu

Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 5 servings

Ingredients

  • 1 ½ tablespoons olive oil
  • 1 cup onion, finely chopped
  • 4 cloves garlic, minced
  • 6 ounces portobello mushrooms, diced
  • 1 cup carrots, chopped
  • 1 ½ pounds flank steak, cut across the grain into thirds
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 1/4 cup red wine
  • 1 (28 ounce) can crushed tomatoes
  • 1 cup beef broth, low sodium
  • 1 teaspoon basil
  • 1 teaspoon oregano
  • 1/4 teaspoon red pepper flakes
  • 16 ounces Cappello's fettuccine
  • 2 cups kale, chopped
  • 1 tablespoon fresh parsley, chopped
  • parmesan or ricotta, for topping

Instructions

Instant Pot Instructions:

  1. Turn the Instant Pot on the saute setting, heat 1 teaspoon olive oil add the onions and garlic saute about 4-5 minutes and saute until garlic is golden browned. 

  2. Season the flank steak with 1/4 teaspoon sea salt and 1/4 teaspoon black pepper. Add 2 teaspoons of olive oil then the flank steak and sear for about 2 minutes on each side then remove the steak to a plate. 

  3. Add the additional olive oil then the diced Portobello mushrooms and carrots and cook for about another 5 minutes, until the mushrooms are soft. Deglaze the pot with the red wine, and cook for about one minute. Add the crushed tomatoes, beef broth, oregano, basil and red pepper and stir to combine. Add the flank steak back into the Instant Pot.

  4. Turn off the Instant Pot. Place the lid on the Instant Pot and make sure the steam release is set to the sealing position. Press the Meat/Stew button and use the "Adjust" button and use the +/- to set the Instant Pot to 30 minutes. 

  5. After you hear the timer go off, wait 10 minutes until pressure releases naturally then switch valve to the venting position before unlocking the lid to release any additional pressure. When removing the lid lift it so its a shield in front of you as the steam releases. Cancel the Meat/Stew setting.

  6. Remove the flank steaks and place them on a platter. Use two forks to shred each steak, discarding any pieces of fat.

  7. Press the saute button on the display of the Instant Pot and use the NORMAL setting to reduce the sauce for 5-10 minutes. 

  8. Once the meat is shredded add it back to the pot add the kale and mix well. Turn the Instant Pot off and cover it for 2-3 minutes so the kale will wilt. Prepare the fettuccine. 

  9. Remove the beef ragu from the Instant Pot, serve over Capello's fettuccine top with parsley and Parmesan cheese (optional). Divide approximately 2 cups among 5 bowls and top each with parsley and cheese if desired.

Slow Cooker Instructions:

  1. In the slow cooker on the saute setting or in a saute pan over medium heat, add 1 teaspoon olive oil, onions and garlic. Saute for approximately 4-5 minutes or until garlic is golden brown.

  2. Season the flank steak with 1/4 teaspoon sea salt and 1/4 teaspoon black pepper. Add 2 teaspoons of olive oil to the slow cooker or saute pan then sear the flank steak for about 2 minutes on each side. Remove the steak when seared and place on a plate.

  3. Add the additional olive oil, diced Portobello mushrooms and carrots to slow cooker or saute pan and cook for about another 5 minutes, or until the mushrooms are soft. Deglaze the slow cooker or saute pan with the red wine, and cook for about one minute.

  4. Add the crushed tomatoes, beef broth, oregano, basil and red pepper and stir to combine. Add all ingredients to the slow cooker, if using a saute pan.

  5. Set the slow cooker on low for 6-8 hours or on high for 3-4 hours, or until the flank steak easily shreds apart.

  6. Remove the flank steaks and place them on a platter. Use two forks to shred each steak, discarding any pieces of fat. Reduce the sauce for 5-10 minutes.

  7. Once the meat is shredded add it back to the slow cooker. Add the kale and mix well. Turn the slow cooker off and cover for 2-3 minutes so kale will wilt.

  8. Prepare Capello's fettuccine as directed on package. Divide approximately 2 cups of fettuccine among 5 bowls.

  9. Remove the beef ragu from the slow cooker and serve over Capello's fettuccine. Top with parsley and Parmesan cheese (optional). 

Recipe Notes

Nutrient Analysis:
Serving size: 2 cup serving, Calories: 505, Fat: 20 grams, Saturated fat: 5 grams, Carbohydrates: 40 grams, Sugar: 12 gram, Sodium: 625 milligrams, Fiber: 8.5 grams, Protein: 39.5 grams, Cholesterol: 145 milligrams