Easiest Way to Prepare Perfect Slow Cooked Beef Ragu

Easiest Way to Prepare Perfect Slow Cooked Beef Ragu Delicious, fresh and tasty.

Slow Cooked Beef Ragu. And while this Slow Cooked Shredded Beef Ragu Sauce will be great with any type of pasta, the best pasta for a rich sauce like this ragu is pappardelle. This wide, flat pasta is especially great for this recipe because the shredded beef clings to the wide strands. Next, in the slow cooker, add the beef, onion, garlic, carrots, celery, sugar, fennel seeds, thyme, bay leaves, tomato paste, crushed tomatoes, and the beef stock.

Season roast with salt and pepper and place on top of onion mixture.

SLOW COOKER BEEF While this ragu is incredibly easy to make with cheaper cuts of beef that are normally tough and chewy, slow cooking breaks down the meat and creates a melt-in-your-mouth tomato sauce.

Serve this slow cooker ragu on anything: zucchini noodles and spaghetti squash for lower carb options OR pasta and rice if you're a carb lover.

You can cook Slow Cooked Beef Ragu using 20 ingredients and 9 steps. Here is how you achieve it.

Ingredients of Slow Cooked Beef Ragu

1. Prepare 250-300 g of quality Aberdeen Angus diced beef,.

2. It’s 2 of carrots, diced into small cubes,.

3. Prepare 2 sticks of celery chopped finely,.

4. You need 1 of red onion, diced finely,.

5. It’s 210 g of tinned cherry tomatoes, (1/2 tin),.

6. Prepare 1 of heaped tbsp tomato pureé paste,.

7. Prepare 1 of quality beef stock cube,.

8. You need 3 of large cloves garlic, minced,.

9. Prepare 1 of couple of sprigs of fresh Thyme, or 2 tsp dried,.

10. It’s 1 tsp of dried basil,.

11. Prepare 1 tsp of dried oregano,.

12. You need 1 tsp of organic honey,.

13. It’s 1 tsp of (heaped), quality cocoa powder,.

14. You need 1 tbsp of balsamic vinegar,.

15. It’s 1 of good glug of red wine,.

16. You need 1.5 tbsp of cooking oil for frying,.

17. You need of Salt and pepper to season.

18. You need of To serve:.

19. You need of Grated parmesan (optional).

20. Prepare of Papperdelle or tagliatelle pasta.

This slow cooker beef ragu is everything you look for in a cozy, fall pasta dish.

The meat is fall-apart tender, combined with a rich tomato sauce.

To top it off, the ragu is served over pappardelle which is thick ribbons of pasta to soak up all the beautiful juices from the ragu.

Spray a slow cooker with cooking spray.

Slow Cooked Beef Ragu step by step

1. Add a medium to large saucepan (one with a lid available), to a hob on a high heat. Add the cooking oil. Once warm add the onions and fry for 1-2 minutes until they begin to soften. Add the celery and carrots. Season well with salt and pepper. Fry whilst occasionally stirring for a few minutes..

2. Next add in the diced beef. Stir and combine with the veg. Fry until browned off on all sides. Turn the heat down to medium. Add the minced garlic, and tomato paste plus the red wine. Stir together with the beef until its nicely coated. simmer for a minute or so to burn off the alcohol. Crumble in the beef stock cube and add the tinned cherry tomatoes..

3. Allow to simmer for around 3-4 minutes. Next add the cocoa powder and balsamic vinegar. Stir it through until dissolved. The sauce should now look beautifully rich and brown in colour..

4. Take a few sprigs of fresh Thyme and place on top of the mixture. Add the oregano and basil and stir through. Place on the lid of the saucepan and turn the hob heat down to low and bring to a gentle simmer..

5. Allow to simmer on a very low heat for around 2 hours, returning to occasionally remove the lid and give it a stir. If the sauce reduces too much, simply add a few tbsp of water in to keep it from drying out, youll probably need to do this every 30 mins or so..

6. Youll know the Ragu is ready once the meat is so tender and succulent that it just falls apart when you touch it with a fork. Remove the sprigs of Thyme and discard. Keep warm over a very low heat while you prepare the pasta..

7. I find Ragu is nice served with some thick papperdelle or tagliatelle, but you can opt for other types of pasta too if youd like. Bring a large pan of salted water to a boil and prepare the pasta according to packet instructions or if making your own fresh pasta, begin to boil it now..

8. Once ready, drain it off, season well with salt and a small drizzle of olive oil. Add the Ragu a spoon at a time to the pasta on top..

9. Grate over a little parmasan to finish. Enjoy! :).

Whisk together tomato paste and ½ cup red wine; transfer to slow cooker.

Add onions, garlic, celery, carrot, Parmesan cheese, crushed tomatoes and ¾ teaspoon salt.

Season beef with ¾ teaspoon salt and place in the slow cooker.

A beautiful and effortless Northern Italian recipe, this Slow Cooker Beef Ragù with Pappardelle is warm and welcoming after a long day at work.

Slow-braised beef, tomato, carrots, onions, and a hint of red wine cooked until it practically melts over the noodles-there's no better way to eat.