Slow Cooker Pulled Beef Ragu

Prep Time
Cook Time
4h 30m
Ready In

"This is a recipe from one of our national supermarkets monthly magazine."

Original is 6 servings


  • Serving Size: 1 (413.5 g)
  • Calories 738.5
  • Total Fat - 63.3 g
  • Saturated Fat - 21.8 g
  • Cholesterol - 58.6 mg
  • Sodium - 587 mg
  • Total Carbohydrate - 28.7 g
  • Dietary Fiber - 4 g
  • Sugars - 10.6 g
  • Protein - 14.4 g
  • Calcium - 70.9 mg
  • Iron - 1.9 mg
  • Vitamin C - 23.6 mg
  • Thiamin - 0.5 mg

Step by Step Method

Step 1

Heat oil in a large frying pan over medium heat and add the onion, carrot and celery and cook, stirring, for 5 minutes or until onion softens and the add the garlic and pancetta and cook for 2 minutes or until fragrant and then transfer onion mixture to a slow cooker.

Step 2

Increase heat to high and add the beef and cook for 3 minutes each side or until brown all over and remove from heat and place over the onion mixture.

Step 3

Pour over the tomato and wine or stock and then add bay leaf, tomato paste and oregano to the clos cooker.

Step 4

Cover and cook for 3-4 hours on high or 6-7 hours on low.

Step 5

Transfer the beef to a heatproof bowl and use 2 forks to coarsely shred the beef and then return to the sauce and taste and season to taste.

Step 6

Meanwhile cook the pasta in a saucepan of boiling water, following packet direction or until al dente and drain well.

Step 7

Divide the pasta among serving bowls and top with the ragu and sprinkle with parmesan and basil leaves to garnish.


No special items needed.

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