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
- Added on September 22, 2017
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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
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- 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.
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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