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Slow-Cooker Chunky Beef Ragu
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-
Prep
35
min
-
Total
8
hr
35
min
-
Servings
6
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Ingredients
-
3
oz thinly sliced prosciutto or pancetta, chopped
-
1 1/2
lb beef stew meat, cut into 1-inch pieces
-
2
jars (7 oz each) sun-dried tomatoes in oil, drained, chopped (1 1/4 cups)
-
2
medium carrots, sliced (1 cup)
-
1
cup chopped celery
-
1
medium onion, chopped (1/2 cup)
-
2
cloves garlic, finely chopped
-
1
can (14.5 oz) Muir Glen™ diced tomatoes, undrained
-
1/2
cup dry red wine
-
1 1/2
teaspoons dried basil leaves
-
1 1/2
teaspoons dried oregano leaves
-
1/2
teaspoon salt
-
1/4
teaspoon crushed red pepper flakes
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Steps
-
1
In 8-inch nonstick skillet, cook prosciutto over medium-high heat about 5 minutes, stirring frequently, until crisp. Drain on paper towels.
-
2
Spray 5- to 6-quart slow cooker with cooking spray. In slow cooker, mix prosciutto and remaining ingredients.
-
3
Cover; cook on Low heat setting 8 to 9 hours (or on High heat setting 4 hours to 4 hours 30 minutes).
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-
Serve your favorite pasta with this dish.
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Nutrition Facts
Serving Size:
1 Serving
- Calories
- 300
- Calories from Fat
- 150
- Total Fat
- 16g
- 25%
- Saturated Fat
- 6g
- 28%
- Trans Fat
- 1/2g
- Cholesterol
- 70mg
- 23%
- Sodium
- 640mg
- 27%
- Potassium
- 960mg
- 27%
- Total Carbohydrate
- 13g
- 4%
- Dietary Fiber
- 3g
- 14%
- Sugars
- 7g
- Protein
- 26g
- Vitamin A
- 80%
- 80%
- Vitamin C
- 30%
- 30%
- Calcium
- 8%
- 8%
- Iron
- 15%
- 15%
Exchanges:
0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 3 1/2 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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