Slow Cooker Red Wine and Beef Rigatoni
This hearty and thick red wine sauce is the perfect comfort food or weekend treat that will fill you up.
Servings: 6 bowls
Calories: 500kcal
Cost: $25
Equipment
- slow cooker
- large pot
- cutting board
- sharp knife
- strainer
Ingredients
- 1 lb rigatoni noodles
- ⅔ cup red wine like cabernet sauvignon
- ¼ cup parsley chopped
- 1 lb beef sirloin
- ½ yellow onion chopped
- 4 garlic cloves peeled and chopped
- 5 tbsp tomato paste
- 14 oz canned pureed or crushed tomatoes (half a 28 oz can)
- 1 tsp cumin
- salt and pepper
- grated Parmesan cheese for serving
Instructions
- In a slow cooker, add the chopped onion, garlic, cumin, tomato paste and parsley to the bowl and stir up. Add the beef and red wine and a pinch of salty and pepper. Let slow cook (covered) for 4 hours on high heat.
- After 4 hours, take off the lid and carefully shred the beef with two forks. It should fall apart easily at this point but don't burn yourself! Add the pureed tomato, stir up, and recover to cook on high for one more hour.
- 20 minutes before time is up, heat a large pot of water and bring it to a boil. Add the rigatoni noodles and cook until al dente, about 7-8 minutes. Strain.
- Plate your noodles with a large heap of beef and red wine sauce. Top with additional parsley and sprinkle with Parmesan cheese if desired.