A flavorful pronghorn ragu made with simple ingredients, perfect for simmering on a Sunday afternoon, is ideal for tossing with pasta or serving over mashed potatoes for a delightful family meal.

Prep Time: 19 minutes

Cook Time: 6 hours

Serves: 6-8

Ingredients:

3 lb pronghorn roast or other slow-cooking beef cut, cut into 4 equal pieces

Salt

Black pepper

4 tbsp cooking oil , separated

4 cloves garlic , minced

1 1/2 C. onion , diced

1 1/2 C. carrots , diced

1 1/2 C. celery , diced

28 oz pureed canned tomatoes

3 tbsp tomato paste

2 beef bouillon cubes crumbled or 2 tsp. Beef base

1 C. red wine , full bodied (like merlot, cabernet sauvignon), or sub with beef broth/stock

1 tsp dried thyme or 3 sprigs fresh thyme

1/2 tsp. Rosemary

2 dried bay leaves

What to do:

Pat the meat dry and sprinkle with salt and pepper. Heat 1 to 2 tbsp oil over high heat in a heavy based pot. Add meat. Sear each piece on all sides until very browned for 3 to 5 minutes in total. Remove them onto a plate.

Lower the stove to medium-low. Add oil. Sauté garlic and onion for 2 minutes. Add carrots and celery, and cook them slowly for 5 minutes. Turn heat up to high, add wine or broth, stir and simmer for 3 minutes.

Transfer meat and veggies to a slow cooker. Add the rest of the ingredients. Cook on low for 6–8 hours. Shred the meat and simmer for 30 minutes to thicken the sauce. Do a taste test and adjust the seasoning to your taste with salt and pepper. Place over noodles, mashed potatoes, pelenta, spaghetti squash, etc. Garnish with parsley, red pepper flakes, or Parmesan cheese.