Slow Cooked Beef Ragu
Ingredients
- 1 kg chuck beef cubed
- 1 tbsp. Salt
- Black pepper
- 3 tbsp. Olive oil
- 3 cloves garlic minced
- 1 onion diced
- 1 cup carrots diced
- 1 cup celery sliced
- 800g tinned tomatoes
- 3 tbsp. tomato paste
- 2 beef stock cubes
- 1 cup red wine
- 3 fresh thyme sprigs or about 3/4 tsp. Dried flakes
- 3 dried bay leaves
- 500g dried pappardelle or pasta of choice
- Freshly grated Parmesan cheese and fresh chopped parsley for serving
Preparation
Pat beef dry and sprinkle with salt and pepper.
Heat 1 tablespoon olive oil over high heat in a heavy based pot. Add beef and sear each piece on all sides until very browned, about 3 to 5 minutes in total, then remove onto a plate.
Turn stove down to medium low and add remaining 2 tablespoons of olive oil. Add garlic and onion and sauté for 2 minutes. Then add the carrots and celery and sauté slowly for 5 minutes.
Turn heat up to high, add wine, stir and simmer for 3 minutes.
Transfer it all to the slow cooker, and add all remaining ingredients. Slow cook on low for 6 to 8 hours.
Remove beef then coarsely shred with 2 forks. Return beef to the pot. Simmer for 30 minutes until sauce is reduced and thickened.
Season with salt and pepper and serve with pasta.
Tips
The dish is even better the next day and can be frozen for up to one month.
