Add the sliced onion, carrot, celery and garlic to the bowl of a slow cooker.
Place the meat on top of the vegetables and cover with the chopped tomatoes, tomato puree and red wine.
Season with the oregano and salt and pepper, tuck in the bay leaves.
Cook on a low heat in a slow cooker for at least 6 hours until the meat is falling off the bone. Drain any excess fat from the surface.
If serving straight away: cook the pappardelle to packet instructions, remove the bones from the sauce and garnish with the parsley and a squeeze of lemon.
If storing: allow to cool then store in the fridge for the flavours to develop overnight.
Supported by
You will need
Beef rib on the bone 1kg
Onion 1 large, finely sliced
Carrots 2 medium, finely sliced
Celery 2 sticks, finely sliced
Garlic 4 cloves, crushed
Chopped tomatoes 2 tins
Tomato puree 1 tbsp
Full bodied red wine 250ml
Oregano 1 tsp
Bay leaves 2
Flat leaf parsley
Lemon ½
Method
Add the sliced onion, carrot, celery and garlic to the bowl of a slow cooker.
Place the meat on top of the vegetables and cover with the chopped tomatoes, tomato puree and red wine.
Season with the oregano and salt and pepper, tuck in the bay leaves.
Cook on a low heat in a slow cooker for at least 6 hours until the meat is falling off the bone. Drain any excess fat from the surface.
If serving straight away: cook the pappardelle to packet instructions, remove the bones from the sauce and garnish with the parsley and a squeeze of lemon.
If storing: allow to cool then store in the fridge for the flavours to develop overnight.
Add the sliced onion, carrot, celery and garlic to the bowl of a slow cooker.
Place the meat on top of the vegetables and cover with the chopped tomatoes, tomato puree and red wine.
Season with the oregano and salt and pepper, tuck in the bay leaves.
Cook on a low heat in a slow cooker for at least 6 hours until the meat is falling off the bone. Drain any excess fat from the surface.
If serving straight away: cook the pappardelle to packet instructions, remove the bones from the sauce and garnish with the parsley and a squeeze of lemon.
If storing: allow to cool then store in the fridge for the flavours to develop overnight.
Get the latest news, recipes, interviews, competitions and more delivered direct to your inbox via the Food Magazine newsletter.
Cookie & Privacy policy
We use cookies on our website to give you the most relevant experience by remembering your preferences and repeat visits. By clicking “Accept”, you consent to the use of ALL the cookies.
This website uses cookies to improve your experience while you navigate through the website. Out of these cookies, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may have an effect on your browsing experience.