Slow Cooker Beef Ragu
Recipe: #16195
November 30, 2014
Categories: Stewing Beef, Fettuccine, Slow Cooker, Wine, Canned Tomatoes, Beef Dinner, more
"This is based on a recipe from a national supermarket, with some tweaking from us to suit dietary needs (we omitted onion and celery, if using only use 1 carrot. Prep time includes initial cooking up of beef. It also freezes well. You could also stretch this to 10 or 12 serves if served with a side salad and crusty or garlic bread."
Original is 7 servings
Ingredients
Nutritional
- Serving Size: 1 (531.8 g)
- Calories 915.4
- Total Fat - 74.7 g
- Saturated Fat - 35.1 g
- Cholesterol - 558 mg
- Sodium - 1042 mg
- Total Carbohydrate - 11 g
- Dietary Fiber - 2.6 g
- Sugars - 5.9 g
- Protein - 46.2 g
- Calcium - 1252.3 mg
- Iron - 16.1 mg
- Vitamin C - 15.4 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Heat half the oil in a large frying pan over high heat and cook beef in two or three batches for 5 minutes until browned and transfer to the bowl of a 5.5 litre slow cooker.
Step 2
Add remaining oil to pan and cook of onion, celery (if using) and carrot for 3 minutes or until just tender and then add wine, tomatoes (1 with liquid and one drained), stock, paste and thyme to pan and bring to the boil and then carefully pour over beef and stir to combine and cover with lid and cook on low for 6 hours or on high for 4 hours (used low) or until beef is very tender.
Step 3
Stir with a wooden spoon to roughly shred beef and then mix through the cooked fettuccine and season with salt and pepper.
Step 4
Serve topped with parmesan cheese.
Tips
No special items needed.
1 Reviews
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