Description
Rich Italian beef ragu slowly simmered in your slow cooker for maximum flavour. Use this delicious sauce on any pasta you love!
Ingredients
Scale
- 1.5–2kg beef roast
- 2 tbsp olive oil
- 2–3 sprigs each fresh rosemary and fresh thyme, leaves finely chopped
- 1 small red onion, peeled and finely chopped
- 4 garlic cloves, peeled and finely chopped
- 1 carrot, peeled and finely chopped
- 1 celery stick, finely chopped
- 375ml beef stock
- 3x400g cans chopped tomatoes
- 2 tbsp pearl barley (optional)
- 1 tsp salt and freshly ground black pepper
- 500g pappardelle pasta or rigatoni
- 2 tbsp unsalted butter
- 2 handfuls grated Parmesan cheese
Instructions
- Step: Chop onion, carrot and celery, mince garlic and chop rosemary and thyme and put everything on the bottom of a crock pot.
- Step: Cut roast into 2″-3″ cubes and brown them in olive oil in a frying pan over high heat in stages, don’t overcrowd the meat so it browns nicely. Add it to the vegetables.
- Step: Taking the frying pan off the heat, pour beef stock into the pan and use wooden spoon to loosen all the delicious bits from the bottom of the pan. Pour the beef stock into the crock pot along with canned tomatoes.
- Step: Sprinkle barley all over. Add a teaspoon of salt and freshly ground pepper. Cook on low for 10-12 hours.
- Step: In the last hour take the lid off and shred the beef with two forks, add one more tablespoon of fresh rosemary and thyme and a splash of water if the meat is too dry. Cook for one hour longer.
- Step: At the end of cooking time stir in butter for more flavour and to add a gloss to your ragu.
- Step: Before serving cook your pasta in a large pot of salted water according to package directions. Combine 1/3 of beef ragu with hot pasta and sprinkle with freshly grated Parmesan cheese.
Notes
The red wine has been replaced with beef stock as a suitable alcohol-free alternative. Barley is optional but adds texture and nutrition. Use a sturdy pasta like pappardelle or rigatoni to match the robust sauce.
- Prep Time: 20 minutes
- Cook Time: 12 hours
- Category: Main
- Method: Slow Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 571 kcal
- Sugar: 8 g
- Sodium: 310 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 13 g
- Trans Fat: 1 g
- Carbohydrates: 51 g
- Fiber: 5 g
- Protein: 36 g
- Cholesterol: 101 mg
Keywords: Italian beef ragu, slow cooker, crock pot, beef roast, pasta sauce