May 20, 2018
Comfort Food, Lunch, Main Dish,
Vegetables, Italian, Fall/Autumn, Sunday Dinner, Winter, Weeknight Meals, Slow Cooker, Stove Top, Herbs more
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"This is a culmination of a few different ragu recipes to suit my family.
It works really well and can be served with any pasta.
This can be made on the stovetop in a flameproof casserole pan, then bake, covered, at 140°C for 2 hours or until beef is very tender."
Heat the oil in a large frying pan over high heat. Add the beef and cook for 2 mins each side or until brown all over. Transfer to a slow cooker.
Add the pancetta, onion, carrot, celery and garlic to pan. Cook, stirring, for 5 mins or until onion softens, when softened add the wine and bring to the boil. Cook for 2-3 mins or until liquid reduces by half. Pour the mixture over the beef in the slow cooker. Add canned tomato, tomato paste, sprinkle with the sugar then add beef stock, bay leaves, oregano, thyme and basil.
Cook, covered, for 4 hours on high (or 6 hours on low) or until the beef is very tender (this time may vary due to a variance in cookers). Use tongs to transfer the beef to a bowl. Coarsely shred meat using 2 forks. Return the beef to the slow cooker & season to taste.
Cook the gnocchi/pasta in a large saucepan of boiling water following packet directions or until al dente and drain when cooked.
Divide pasta among serving bowls. Spoon over ragu & serve with a sprinkling of parmesan.
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