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Slow Cooked Beef Ragu

Serves
6
Preparation Time
15 mins
Cooking Time
7 hours
Calories Per Serving
608
Category
Main

Ingredients

  • 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

Method

  • 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.