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
Beef ragu

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

Supported by

Indy Coffee Box - Never have a bad coffee again
  • 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
  1. Add the sliced onion, carrot, celery and garlic to the bowl of a slow cooker.
  2. Place the meat on top of the vegetables and cover with the chopped tomatoes, tomato puree and red wine.
  3. Season with the oregano and salt and pepper, tuck in the bay leaves.
  4. 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.
  5. 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.
  6. If storing: allow to cool then store in the fridge for the flavours to develop overnight.

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

  1. Add the sliced onion, carrot, celery and garlic to the bowl of a slow cooker.
  2. Place the meat on top of the vegetables and cover with the chopped tomatoes, tomato puree and red wine.
  3. Season with the oregano and salt and pepper, tuck in the bay leaves.
  4. 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.
  5. 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.
  6. If storing: allow to cool then store in the fridge for the flavours to develop overnight.
Supported by
Churchill
Indy Coffee Box - Never have a bad coffee again
Supported by
Churchill

Supported by

Churchill
Supported by
FOOD Magazine issue 187

Supported by

FOOD Magazine issue 187
Supported by
food newsletter banner

Supported by

food newsletter banner

6 issues only £25

When you subscribe for 6 issues (1 year)

PLUS FREE Indy Coffee Guide

Magazine and coffee guide subscrption

Hungry for more?

Get the latest news, recipes, interviews, competitions and more delivered direct to your inbox via the Food Magazine newsletter.