Slow cooked beef ragu

Selena Kowalsky
Mar 10, 2023
2 min read

Updated: Mar 16, 2023

PREP. TIME: 20 MIN | COOK TIME: 8 HOURS | SERVES: 5

INGREDIENTS

1kg beef roast
1 tbsp olive oil
Salt & pepper
2 carrots, small diced
2 stalks celery, small diced
1 onion, small diced
3 garlic cloves, smashed
3 tbsp tomato paste
Big glug of red wine
1 tsp beef bouillon
1 cup water
1 796 ml can diced tomatoes
1 tsp thyme
1 tsp rosemary
3 bay leaves
450g raw pasta
5 tbsp parmesan

DIRECTIONS Take beef roast and cut into large chunks, about 2 inches by 2 inches. Drizzle with olive oil and flip beef chunks in it and sprinkle salt & pepper on both sides. Set a cast iron pan on medium/high heat. Once hot add beef chunks (in 2 batches so you don’t crowd the pan). Don’t move the beef chunks until they have browned on one side. Once they have, flip and do that to the other side. Add to the slow cooker. In the same pan on medium heat. Add carrots, celery, & onion. Add a splash of wine and scrape the bottom of the pan to get browned bits off. Let the vegetables sit and get brown. Stirring every few minutes. Once there's some color on the vegetables add the tomato paste and let cook for a few minutes. Add beef bouillon and water. Let stir until everything is combined and is simmering. Add to the slow cooker. Add the can of tomatoes, dried thyme, dried rosemary & bay leaves as well. And another glug of red wine for good measure. Let cook on slow for 7-8 hours or until beef is pull apart tender. Boil pasta according to directions. Pull beef out of the slow cooker and shred - if you got a fattier cut, remove some of the fat. (I let cool for a little bit first). Divide pasta and sauce into 5 meals. Top with beef & parmesan!