1 1/2 teaspoons red-pepper flakes, plus more to taste
1 teaspoon onion powder
Salt and pepper
1 (14-ounce) can whole tomatoes or crushed tomatoes
8 ounces pappardelle, tagliatelle, fettuccine or other long, thick pasta
1 cup ricotta
Heaping 1/4 cup chopped soft fresh herbs, such as chives, oregano, parsley or basil, or a mix
Juice of 1/4 lemon
1 teaspoon balsamic vinegar
1 handful torn fresh basil leaves
Instructions
In a 6- to 8-quart slow cooker, combine the meat, carrot,
onion, garlic, tomato paste, olive oil, thyme, oregano, red-
pepper flakes and onion powder. Add 2 teaspoons kosher salt
and a couple grinds of pepper
Pour the tomatoes and their juices into the slow cooker,
crushing the tomatoes with your hands, if using whole. Stir to
combine
Cover and cook on low until the meat is very tender, about 6
hours. The ragł will hold well on warm for an additional 1 to 2
hours
Bring a large pot of salted water to a boil and cook the pasta
according to the package directions until al dente. While the
pasta cooks, in a small bowl, combine the ricotta with the
chopped herbs, lemon juice and a pinch of salt; set aside
Coarsely shred the cooked meat with two forks. Remove
and discard the herb sprigs and add the vinegar and the basil
leaves. Taste the sauce, adding more red-pepper flakes, if you
like. Turn off the slow cooker. Pour the drained pasta into the
slow cooker and toss to combine.
Divide among bowls and top with the ricotta mixture.
Originally Submitted
6/20/2021
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