Beef Ragu with Pappardelle

I love comfort food! I love to eat a hearty bowl of soup or pasta. Anything that is hot & filling.

In the latest issue of Home Beautiful I stumbled across Beef Ragu in the recipe section & I raced down to the supermarket to buy the ingredients. I did tweak it a little to suit my taste buds & added a few ingredients that I thought would give it a little more oomph.

Beef Ragu with Pappardelle

1kg Skirt Steak
1/3 cup of Olive Oil
1 large Onion, finely chopped
2 cloves of Garlic, finely chopped
1 large Carrot, finely chopped
1 cup of sliced Mushrooms
1 cup of Red Wine
1 1/2  cups of Mushroom Stock (can use beef stock)
700g jar of Passata (I used Dolmio Red Pepper pasta sauce)
4 Bay Leaves
3 sprigs of Rosemary
250g Pappardelle
Salt & Cracked Pepper
Freshly grated Parmesan to serve

Method

1. Cut meat into large pieces. Heat 1 tablespoon of oil in a large non-stick frying pan over medium – high heat. Cook meat in batches until browned all over. Remove from pan.

2. Put meat, onion, garlic, carrot, mushrooms, red wine, stock, passata, bay leaves & rosemary in a slow cooker. Stir to combine.

3. Slow cook for at least 6 hours (I cooked mine for 8 hours as the longer you cook the more tender it becomes). Once cooked use two forks to shred the meat in the pot.

4. Cook pasta in boiling water until tender. Drain & divide pasta between serving bowls, then top with ragu. Season well & serve with parmesan.

Serves 4

~ enjoy ~

*Note: if you don’t have a slow cooker make sure you purchase one :-P or you can simmer in a large heavy-based¬†pot for 2.5 – 3 hours, stirring occasionally.

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3 thoughts on “Beef Ragu with Pappardelle

  1. Pingback: Crock-Pot Ladies Crock-Pot Beef Ragu with Pappardelle

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