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Beef ragu with penne
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Prep Time:
20 minutes
Cook Time:
300 minutes
Total Time:
320 minutes
Slow cooker does the magic for tender beef in a flavorful sauce.
Ingredients:
  • 75g (1/2 cup) plain flour
  • 1.2kg gravy beef, trimmed, cut into 4cm pieces
  • 60ml (1/4 cup) olive oil
  • 1 celery stick, finely chopped
  • 1 carrot, peeled, finely chopped
  • 1 brown onion, finely chopped
  • 200g button mushrooms, halved
  • 125ml (1/2 cup) red wine
  • 700g btl passata
  • 625ml (2 1/2 cups) beef stock
  • 1 fresh rosemary sprig
  • 375g penne rigate
  • Finely grated parmesan, to serve
Instructions:
  • Spread flour on a plate and lay beef on top, gently tossing to coat. Shake off any extra flour and season the beef. Heat half the oil in a large frying pan over medium-high heat and brown the beef in 2 batches for about 10 minutes. Transfer the browned beef to the slow cooker.
  • Heat the remaining oil in the pan over medium heat then add celery, carrot, and onion. Stir for 2 minutes until soft. Next, add mushrooms and stir for 1 minute until they are just soft. Pour in the wine and cook for 1-2 minutes, stirring to loosen any bits cooked onto the base. Transfer everything to the slow cooker and stir in passata, stock, and rosemary. Cover and cook on high for 4 hours until the beef is tender. Add pasta, cover, and cook for 30 minutes until al dente. Finally, remove the rosemary sprig and serve with a sprinkle of parmesan.

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