:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/couk/recipe/2_SnhlX1cc6c812cUkQa/b97b5d721766a8bfe6ce6d0338de04.jpg "Italian Slow Cooked Beef Ragu Pasta")
Italian Slow Cooked Beef Ragu Pasta
Slow cooked beef ragu is a classic Italian comfort dish that everyone loves. It is a rich, hearty and flavourful dish that is perfect for dinners or lunch. The beef is cooked in a tomato sauce that is flavoured with herbs and red wine, which gives it an amazing depth of flavour. Serve it with a bowl of pasta, and you have yourself a meal that everyone will enjoy.
Ingredients
- 2 tablespoon olive oil
- 11⁄2 kg beef chuck roast, cut into cubes
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 2 medium carrots, finely chopped
- 1 Cup beef broth
- 1 Cup red wine
- 1 can crushed tomatoes
- 2 tablespoon tomato paste
- 2 bay leaves
- 1 teaspoon dried thyme
- Salt and pepper, to taste
- 500 g pasta
- Parmesan cheese, to serve
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Directions
In a large skillet, heat the olive oil over medium heat. Add the beef and cook until browned on all sides. Remove the beef from the skillet and set aside.
In the same skillet, add the onion, garlic, celery and carrots. Cook for about 5 minutes or until the vegetables are softened.
Add the beef broth, red wine, crushed tomatoes, tomato paste, bay leaves, thyme, salt and pepper. Stir well and bring to a boil.
Transfer the beef and the tomato to a slow cooker. Cook on low for 8-10 hours or on high for 4-5 hours.
In the last hour of cooking, remove the lid of the slow cooker to let the sauce thicken.
Cook the pasta according to package instructions.
Serve the ragu over a bowl of pasta, topped with parmesan cheese.
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TammersItalian Slow Cooked Beef Ragu Pasta
Slow cooked beef ragu is a classic Italian comfort dish that everyone loves. It is a rich, hearty and flavourful dish that is perfect for dinners or lunch. The beef is cooked in a tomato sauce that is flavoured with herbs and red wine, which gives it an amazing depth of flavour. Serve it with a bowl of pasta, and you have yourself a meal that everyone will enjoy.
In a large skillet, heat the olive oil over medium heat. Add the beef and cook until browned on all sides. Remove the beef from the skillet and set aside.
In the same skillet, add the onion, garlic, celery and carrots. Cook for about 5 minutes or until the vegetables are softened.
Add the beef broth, red wine, crushed tomatoes, tomato paste, bay leaves, thyme, salt and pepper. Stir well and bring to a boil.
Transfer the beef and the tomato to a slow cooker. Cook on low for 8-10 hours or on high for 4-5 hours.
In the last hour of cooking, remove the lid of the slow cooker to let the sauce thicken.
Cook the pasta according to package instructions.
Serve the ragu over a bowl of pasta, topped with parmesan cheese.
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