My Beef & Mushroom Ragu over Pasta could not be simpler because IT’S A SLOW COOKER MEAL! #andallthebusymamassaidamen
In the morning while you’re drinking your coffee, brown up your ground beef, then transfer it to your slow cooker, add the other ingredients, put the lid on it, forget about it and then right before you’re ready to eat, cook up some pasta and dinner is done. I just love meals like this for busy weeknights.
This recipe serves four.
1 pound of ground beef
Extra Virgin Olive Oil (EVOO)
salt and pepper
1 onion, chopped
3 cloves of garlic, chopped
about 3 cups of your favorite mushrooms (we used Porcini)
1 (10 oz) can of cream of mushroom soup
1 cup of beef stock
2 tablespoons corn starch
2 tablespoons water
about a pound of pasta, cooked and hot (we used a whole wheat penne)
In a large skillet over medium-high heat, brown up your ground beef in a drizzle of EVOO. Once browned and crumbly, add in a big pinch of both salt and pepper followed by your onion and garlic. Saute about five minutes together before transferring everything to your slow cooker. After it’s transferred, stir in your mushrooms, cream of mushroom soup and stock. Cover and cook on low 6 to 8 hours or on high 3 to 4 hours. About 10 minutes before you’re ready to eat, stir together your corn starch and water in a small bowl. After this is whisked together, remove the slow cooker lid and stir this mixture down inside. Keep the lid off and continue cooking another 10 minutes.
After that, dinner is done! Ladle this ragu mixture down over your cooked pasta (or you can substitute brown rice or quinoa!).