This slow cooker brisket ragù with tender beef enveloped in a rich tomato sauce makes the perfect hearty sauce for pasta. The slow cooking makes the beef extra tender and means you can use a ...

stirring occasionally. REMOVE small amount of liquid from pan. Add to cream cheese in small bowl; mix well. Return to pan; cook 10 min., stirring occasionally. Serve with pasta.

When making beef ragu, skip out on the steaks you might enjoy pan-seared or grilled and reach for a cheap, flavorful cut that turns out perfectly tender.

This slow-cooked beef ragù is perfect for batch-cooking and because it's cooked in the oven it's low effort. Serve three tablespoons of ragù to every 100g/3½oz serving of fresh pasta.

In a large skillet, cook the Italian sausage and ground beef over medium heat ... then place the meat mixture in the slow cooker. Add the tomatoes, pasta, wine, celery, carrots, mushrooms ...

The slow-simmered sauce, layered with ground beef ... Cook for an additional two minutes. Stir in the grated Parmesan cheese, then serve the sauce over hot, cooked pasta. To store leftover ragu ...

Bring a large pot of water to a boil over high heat. Salt well, to the level of seawater. Cook pasta according to package directions until just short of al dente. Drain, reserving 1 cup pasta water.