Slow Cooker Pulled Beef Ragu
Recipe: #23914
June 03, 2016
Categories: Stewing Beef, Cheese, Parmesan Fathers Day, Sunday Dinner, Slow Cooker, Canned Tomatoes, Beef Dinner, Crockpot Soup, more
"This is a recipe from one of our national supermarkets monthly magazine."
Original is 6 servings
Ingredients
Nutritional
- 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.
Tips
No special items needed.
0 Reviews
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