Slow cooked beef ragu with pappardelle
Pop this beef ragu in the slowcooker before work in the morning and revel in dinner being ready in minutes come supper time
This is a really simple and delicious dish which takes advantage of slow cooking to bring out the rich flavours in the beef ragu
Serves 4
- 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
- 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.
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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.
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