Slow Cooker Pulled Beef Ragu

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.