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Slow cooker pulled beef ragu
Slow cooker pulled beef ragu
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Prep Time:
15 minutes
Cook Time:
255 minutes
Total Time:
270 minutes
Indulge in a decadent slow-cooked beef ragu, layered with lasagne sheets, topped with parmesan and basil.
Ingredients:
  • 1 brown onion, finely chopped
  • 1 carrot, peeled, finely chopped
  • 2 celery sticks, finely chopped
  • 4 slices pancetta, coarsely chopped
  • 550g Gravy Beef
  • 800g can diced tomatoes
  • 250ml red wine
  • 1 dried bay leaf
  • 44.40 gm tomato paste
  • 20.00 ml chopped oregano, coarsely
  • 375g fresh lasagne sheets, thickly sliced lengthways
  • Shaved parmesan, to serve
  • Basil leaves, to serve
Instructions:
  • In a large frying pan over medium heat, heat the oil until shimmering. Add the onion, carrot, and celery, stirring occasionally, until the onion softens for about 5 minutes. Add the garlic and pancetta, cooking until fragrant for about 2 minutes. Transfer the flavorful mixture to a slow cooker.
  • Turn up the heat to high. Sear the beef for 3 minutes on each side until golden brown. Transfer the beef on top of the onion mixture. Pour in the tomato and wine or stock. Sprinkle in the bay leaf, tomato paste, and oregano in the slow cooker. Cover and let it cook for 3-4 hours on high (or 6-7 hours on low).
  • Move the beef to a heatproof bowl. Shred the beef using 2 forks. Add back to the sauce, then taste and season according to your preference.
  • Cook the pasta in a saucepan of boiling water following packet instructions until perfectly al dente. Make sure to drain well.
  • Serve the pasta in individual bowls, generously ladle the flavorful ragu over it, and finish with a sprinkle of savory parmesan and fresh basil leaves.

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