There is nothing more comforting than slow-cooked beef, swimming in a rich sauce, tossed through pasta. Indulge your inner foodie tonight with this delicious dinner.
Would you prefer a slow-cooked bolognese?
Ingredients
Method
Pappardelle with slow-cooked beef ragu
Heat oil in a large frying pan over high heat. Cook onion, stirring, until softened. Add anchovy and garlic; cook about 1 minute or until fragrant. Stir in tomato paste then wine; bring to the boil. Boil, uncovered, for about 3 minutes or until reduced. Stir in undrained tomatoes and herbs.
Transfer mixture to a 4.5-litre (18-cup) slow cooker with beef; mix well. Cook, covered, on low for 6-8 hours, or until beef is very tender.
Discard bay leaf. Remove beef from cooker; shred meat coarsely. Return beef to cooker and stir though sauce. Season to taste with salt and freshly ground black pepper.
Cook pasta in a large saucepan of well-salted boiling water until just tender. Reserve 1/2 cup (125ml) of the cooking water. Drain pasta. Return pasta to pan, toss through the beef ragu and the reserved cooking water if needed.
Serve pasta with fresh thyme or basil, if desired.
Without a slow-cooker, you can cook this ragu in the oven in a casserole dish, covered, for 3 hours at 160°C (140°C fan-forced). Make a double batch of this recipe and freeze the other half for a convenient dinner. Ragu suitable to freeze. Not suitable to microwave.
Note
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