June 03, 2016
Comfort Food, Dinner, Main Dish,
Soups/Stews, Beef, Stewing Beef, Dairy, Cheese, Parmesan, Entertaining, Fall/Autumn, Father's Day, Sunday Dinner, Winter, Slow Cooker, Stove Top, Canned Tomatoes more
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"This is a recipe from one of our national supermarkets monthly magazine."
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.
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.
Pour over the tomato and wine or stock and then add bay leaf, tomato paste and oregano to the clos cooker.
Cover and cook for 3-4 hours on high or 6-7 hours on low.
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.
Meanwhile cook the pasta in a saucepan of boiling water, following packet direction or until al dente and drain well.
Divide the pasta among serving bowls and top with the ragu and sprinkle with parmesan and basil leaves to garnish.
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