Linguine Genovese
A delightful sauce of slowly cooked beef, onions, and tomato.
Ingredients
- 2 1/2 lbs Chuck roast
- 1 tbsp Canola oil
- 1 Celery rib
- 2 Carrots, thin finely diced
- 3-5 Onions, large sliced thin
- 32 oz Smoked tomatoes drained of all excess liquid
- 1/2 cup Sauvignon blanc or other dry white wine
- 1 Bay leaf
Optional
- 2 tbsp Tomato paste
Instructions
- Cut the beef into large chunks and coat with salt and fresh cracked black pepper.
- Brown the beef chunks in 1 tbsp hot canola oil for 1-2 minutes per side, trying to brown at least 2 sides of each piece. You don't need to brown all sides
- Layer in the slow cooker browned beef, diced celery and carrot, pour drained tomatoes over top, then wine. Place the bay leaf into the wine. Top evenly with sliced onions and cook on high for 4-6 hours,stirring every 2 hours.
- Shred the beef and return to the pot. Stir to combine the beef with the onions and remaining veggies in the sauce.
- Add up to 2 tbsp of tomato paste if the sauce needs thickening, then let simmer until combined, about 15 minutes.
- Serve over cooked linguine pasta, topped with some fresh parmesan and spinach or basil leaves.