Name: Slow-cooker beef ragu
Prep time: 15 min
Cook time: 260 min
Total time: 275 min
Yield: 1
Cuisine: italian
Ingredients: 18.20 gm olive oil; 600g No Added Hormones Gravy Beef; 6 pancetta slices, finely chopped; 1 brown onion, finely chopped; 1 large carrot, peeled, finely chopped; 2 celery sticks, finely chopped; 2 garlic cloves, crushed; 250ml red wine; 2 x 400g cans diced tomatoes; 2 dried bay leaves; 20.00 ml finely chopped oregano; 2 tsp finely chopped thyme; 500g Potato Gnocchi; Shaved parmesan, to serve

Slow-cooker beef ragu

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Prep Time:
15 minutes

Cook Time:
260 minutes

Total Time:
275 minutes

Cozy up with slow-cooked beef ragu and pillowy gnocchi for a comforting meal.

Ingredients:

600g No Added Hormones Gravy Beef
6 pancetta slices, finely chopped
1 large carrot, peeled, finely chopped
250ml red wine
2 dried bay leaves
20.00 ml finely chopped oregano
2 tsp finely chopped thyme
500g Potato Gnocchi
Shaved parmesan, to serve

Instructions:

In a large frying pan over high heat, heat the oil until shimmering. Add the beef and sear on each side for 2 minutes or until beautifully browned. Transfer the beef to a slow cooker for tender perfection.
In a pan, combine pancetta, onion, carrot, celery, and garlic. Sauté for 5 minutes until the onion softens. Pour in the wine and simmer until reduced by half, around 2 minutes. Transfer the mixture to the slow cooker with the beef, tomato, bay leaves, oregano, and thyme.
After cooking on high for 4 hours (or low for 6 hours) until the beef is very tender, delicately transfer the beef to a bowl, shred it coarsely, and then return it to the slow cooker to season.
Boil gnocchi as per package instructions in a large saucepan until al dente. Drain and distribute evenly among serving bowls. Top with ragu, then sprinkle with parmesan.

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