Hey everyone, it’s Drew, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, slow cooked beef ragu. One of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
And while this Slow Cooked Shredded Beef Ragu Sauce will be great with any type of pasta, the best pasta for a rich sauce like this ragu is pappardelle. This wide, flat pasta is especially great for this recipe because the shredded beef clings to the wide strands. This slow cooker beef ragu is the first recipe I made from the book and it was every bit as luscious and comforting as I expected it to be.
Slow cooked beef ragu is one of the most well liked of current trending foods in the world. It’s appreciated by millions daily. It is easy, it is quick, it tastes delicious. Slow cooked beef ragu is something which I’ve loved my whole life. They are fine and they look fantastic.
To get started with this recipe, we have to first prepare a few ingredients. You can have slow cooked beef ragu using 13 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Slow cooked beef ragu:
- Take 15 g porchini mushrooms (dried)
- Get 2 carrots finely chopped
- Get 1 onion finely chopped
- Prepare 2 cloves garlic crushed
- Prepare 100 g pancetta cubed
- Prepare 1 sprig rosemary
- Prepare 500 g stewing beef
- Take 2 tbsp tomato puree
- Take 75 ml red wine
- Make ready 400 g chopped tomatoes
- Get Pinch sugar
- Take 150 ml beef stock
- Make ready Good pinch chilli flakes
A slow-cooked beef ragu should be part of every cook's recipe arsenal - it's unashamedly easy to make and makes you look like a pro. It's an ideal dinner party dish as it can all be made ahead of time and reheated with ease. Ideally serve with pappardelle, wide flat pasta that the sauce can envelope. This slow cooker beef ragu recipe has a ton of flavor with only a few, simple ingredients, it's easy to toss in a crockpot in just a few minutes, it's gluten free and delicious served with polenta or pappardelle pasta.
Steps to make Slow cooked beef ragu:
- Soak the mushrooms in 100ml warm water
- Prep veg - finely chop onion, carrots, rosemary and crush garlic. Add a tbsp oil to a cast iron pan and sauté the veg and pancetta for 5 minutes
- Turn up the heat and add the beef - cook for 5 minutes. Then add the tomato purée and chilli. Cook for another minute.
- Add the wine, mushroom liquid, tomatoes, stock and porcini mushrooms. Bring to the boil, cover and simmer over a very low heat for 2 hours, stirring occasionally. If you can simmer it for longer, you should.
- Once the beef is falling apart, it’s ready. Serve with pasta of your choice and a generous grating of Parmesan cheese.
Slow cooked fall-apart beef in a tangy tomato sauce. Packed with veg and served with lovely big pasta tubes to soak up all that flavour. It doesn't matter whether it's summer or winter, this Slow Cooked Beef Ragu with Rigatoni is perfectly delicious anytime. This Slow Cooker Beef Ragu recipe is easy to prep and simmered in the most delicious tomato sauce. In slow cooker, mix prosciutto and remaining ingredients.
So that is going to wrap this up for this exceptional food slow cooked beef ragu recipe. Thanks so much for reading. I am confident that you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
