Name: Slow-Cooker Beef Ragu With Warm Spices
Total time: 6 h
Ingredients: 1 onion , chopped fine; 2 tablespoons tomato paste; 1 tablespoon extra-virgin olive oil; 2 garlic cloves , minced; 1/8 teaspoon ground cinnamon; Pinch ground cloves; 1 (28-ounce) can tomato puree; 2 tablespoons soy sauce; Salt and pepper; 1½ pounds boneless English-style short ribs , trimmed and cut into 1½-inch pieces; 1/4 cup chopped fresh parsley

Why This Recipe Works

Boneless beef short ribs turned meltingly tender after several hours of low, slow cooking and were easy enough to break apart into fork-friendly pieces right in the slow cooker once they were done. Onion and garlic provided essential aromatic notes, and a generous amount of tomato paste—2 tablespoons—added depth of flavor. To infuse our sauce with warmth, we included cinnamon and cloves, blooming them in the microwave with the aromatics. Tomato puree ensured that our sauce had the right consistency. Though untraditional in pasta sauce, a big dose of soy sauce enhanced the meaty flavor of our ragu. At the end of cooking we stirred in some chopped parsley for a fresh finish. No one would ever guess that this rich-tasting sauce was so easy to make.

Instructions

Microwave onion, tomato paste, oil, garlic, cinnamon, and cloves in bowl, stirring occasionally, until onion is softened, about 5 minutes; transfer to slow cooker. Stir in tomato puree, soy sauce, 1 teaspoon salt, and ½ teaspoon pepper. Season short ribs with salt and pepper and nestle into slow cooker. Cover and cook until beef is tender, 8 to 9 hours on low or 5 to 6 hours on high.

Using large spoon, skim fat from surface of sauce. Using potato masher, smash beef until coarsely shredded. Stir in parsley and season with salt and pepper to taste. Serve.