Lunch: Red Wine Beef Ragu

Recipe by Woman's Day Kitchen Hearty, meaty, and super satisfying, this is a quick recipe for throwing together a family-pleasing Italian favorite.

This recipe includes fertility superfoods such as:

Basil

Health and fertility benefits of Red Wine Beef Ragu

Basil is an excellent stress reliever, and has antioxidant and anti-inflammatory benefits.

Ingredients

1/2 c. dry red wine
3 tbsp. tomato paste
2 tbsp. flour
1 tbsp. balsamic vinegar
1 medium onion
4 clove garlic
6 sprig fresh thyme
1 can whole peeled tomatoes
2 lb. lean brisket
kosher salt
Pepper
12 oz. pasta
Fresh basil
grated Parmesan

Instructions

In a 5- to 6-quart slow cooker, whisk together the wine, tomato paste, flour, and vinegar. Stir in the onion, garlic, and thyme. Add the tomatoes, crushing them with your hands.
Cut the brisket against the grain into 3-inch-thick pieces, then cut those pieces in half crosswise. Season them with 1/2 teaspoon each salt and pepper and nestle in the sauce. Cover and cook until the meat is tender and easily pulls apart, 6 to 7 hours on high or 8 to 9 hours on low.
Twenty minutes before the ragu is finished, cook the pasta according to package directions.
Discard the thyme and, using two forks, break the meat into smaller pieces. Serve over the pasta and top with basil and cheese, if desired.

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