Main information

Added by
Last update

More in Main

More from Aimie

Share this Main

Talk about the things that matter to you!!
Howdy stranger!! It looks like you're new here.
If you want to get involved, click on the button below!
Join The Conversation

Slow Cooked Beef Ragu

Preparation Time
15 mins
Cooking Time
7 hours
Calories Per Serving


  • 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.