Slow cooker beef ragu

Turn slow cooker on high heat to warm.

While it’s warming, add 1 teaspoon of olive oil to a large skillet over medium-high heat. Season both sides of the beef with salt and pepper. Add beef to hot skillet and brown on both sides, about 3 minutes on each side. This step is optional, but helps give the outsides of the beef a nice crust and boost in flavor.

Once browned, remove the beef from the pan and place in the bottom of the slow cooker.

Add the carrot, garlic, onion, celery, tomato paste, beef broth wine, spices and crushed tomatoes to the crock pot with the beef. Mix gently to combine and cover the beef with the sauce. Add the bay leaves on top then close the and cook on low heat for 8-10 hours. Discard the bay leaves. Shred the beef in the pot using 2 forks.

Cook the pasta or other desired side according to package directions. Drain and toss pasta with sauce before serving. Serve with desired toppings.