We love interesting spins on American classics. This one takes the spaghetti family favorite concept and turns it into something way better (is that even possible?!).
Prep Time:30 Minutes |
Cook Time:8 Hours |
Ready In:8 Hours 30 Minutes |
Ingredients:
- 1 sweet onion (chopped)
- 1 teaspoon(s) minced garlic
- 2 carrots (chopped)
- 16 oz baby bella mushrooms (halved)
- 1 cup(s) beef broth
- 28 oz can crushed tomatoes
- 1 tablespoon(s) tomato paste
- 1/2 tablespoon(s) thyme
- Salt & pepper (to taste)
- 2 lbs chuck roast
- 2 cup(s) mashed sweet potato (preferably day old)
- 1 cup(s) arrowroot powder
- 1/2 cup(s) potato starch
Instructions:
- Chop onion and carrots.
- Cut any fat from roast.
- Place onion, carrots, garlic, mushrooms broth, tomatoes, tomato paste, thyme, and roast in slow cooker. Season with salt and pepper.
- Cook on low 6-8 hours or high 4-5. Shred beef and mix within the sauce.
- Prepare sweet potato gnocchi.
- Pan-fry gnocchi in olive oil until golden and crunchy. Add beef ragu and grated sheep’s cheese (optional).
Recipe from paleomg.com
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