- 1 tbsp olive oil
- 700g braising steak
- 90g cubed pancetta
- 1 onion, finely chopped
- 2 carrots, peeled and finely diced
- 2 sticks of celery, finely sliced
- 2 cloves of garlic, finely sliced
- 175ml red wine
- 2 x 400g tins of chopped tomatoes
- 1 tbsp fresh rosemary, finely chopped
- 500g pappardelle pasta
- 1 tbsp parmesan shavings, to serve
- Heat the oil in a large frying pan over a medium-high heat and fry the beef in batches until nicely browned. Remove from the heat and set aside.
- Add the pancetta to the same pan and fry for 2-3 minutes. Add the onion, carrots and celery and fry for a further couple of minutes until they start to colour. Add the garlic, fry for 1 minute and then remove everything from the pan.
- Add the wine to the pan and bring to the boil. Simmer for a couple of minutes, then remove from the heat.
- Put the beef in the slow cooker, along with the pancetta, vegetables and wine. Add both tins of tomatoes. Cover and cook on low for 7 hours, adding the fresh rosemary half an hour before the end of the cooking time. Season with black pepper.
- Meanwhile, cook the pasta according to the instructions on the packet. Divide between 6 bowls and top with the ragù. Sprinkle with parmesan shavings to serve.