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Slow Cooker Pulled Beef Ragu

Created by ImPat on June 3, 2016

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.