This dish has a light peppery taste with a fresh tomato basil flavor, tender beef chunks, and a hint of red wine. The ricotta adds a deliciously creamy element to the mix.
3 lbs organic grass fed chuck roast
2 Boxes Pomi Chopped Tomatoes (~26 ounces, no salt added)
1 Box Pomi Strained Tomatoes (~26 ounces, no salt added)
1 Can Stewed Tomatoes (12 ounces)
2.5 teaspoons Himalayan Sea Salt
1.5 teaspoons pepper
1 cup organic red wine
1 Tbsp organic sugar
3 Tbsp butter
Fresh Basil
8 ounces Ricotta
12 ounces Egg Noodles
Put your chuck roast in a medium sized slow cooker and just cover with water, put on low for 8 hours. Add tomatoes, salt, pepper,wine, and sugar to large pot. Bring to boil and let simmer uncovered for 3-4 hours stirring occasionally. When your meat is finished cooking remove from slow cooker and cut off any bones, fat, or ligament. Cut beef into large bite sized chunks and add to tomato sauce during last 45 minutes of cook time. Roughly chop fresh basil and add basil and butter to sauce during last 10 minutes of cook time and stir. Add basil, salt, and pepper to taste. Meanwhile add ricotta to a food processor and whip slightly until you get a lighter texture. Prepare egg noodles according to package instructions.
Serve sauce over noodles with a dollop of ricotta.
Serves 6-8 people.
