Comfort Food · Meat · Plan Ahead · Slow Cooker

Slow Cooked Beef Ragu Pasta


2.5 lb slow cooking beef, cut into large chunks

3 tbsp olive oil

3 cloves garlic, crushed

1 onion, finely diced

2 carrots, diced

3 sticks celery, diced

800g chopped canned tomatoes

3 tbsp tomato paste

2 beef stock cubes

250ml red wine

375ml water

1 tsp dried thyme

3 dried bay leaves

Salt and pepper to season

Pappardelle or pasta of choice

Freshly grated parmesan cheese to serve

Chopped fresh parsley to serve



  1. Pat the beef dry and sprinkle with salt and pepper. Heat a splash of olive oil over a high heat in a heavy bottomed pan and sear the beef on all sides until browned (around three minutes in total) then set to one side
  2. Turn the stove down to medium low, add more oil and cook the garlic and onions for 2 minutes, then add the carrot and celery and cook for an additional 5 minutes
  3. Place the onion mix and all remaining ingredients into the slow cooker (including the beef and any juices from where it’s been resting) and bring it to a simmer. Cover the mixture and cook on medium for two hours or until the beef is tender enough to shred
  4. Remove the beef and coarsely shred with two forks. Return to the pot and simmer for a further 30 minutes until the sauce is reduce and thickened
  5. Taste and season the beef (add a little sugar, ½ tsp at a time if needed to sweeten the tomatoes)



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