Slow-cooker Tuscan beef and white bean ragù from Half Baked Harvest Cookbook: Recipes from My Barn in the Mountains (page 193) by Tieghan Gerard

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can use the book's "Basil pesto."

  • VineTomato on November 07, 2017

    This was okay. I was a bit put off my not browning the short ribs first but went with the recipe - well pressure cook instead of slow cook. I browned the ribs in a pan on the stove after they cooked before adding them back at the end. Personally I did not enjoy the addition of the red wine. I made the Sunday meatballs from the same book recently which is basically the same recipe, more or less and left out the red wine with a much better result but that is down to a personal taste preference. There is a little too much going on in this recipe - put all good things in one bowl approach - ragu, pasta, pesto, mozzarella... it’s nice but a bit too much. The ragu and pasta is enough - maybe with a bit of Parmesan.

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