Hey everyone, it’s John, welcome to our recipe page. Today, we’re going to prepare a special dish, slow cooked beef ragu. One of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.
Slow cooked beef ragu is one of the most well liked of current trending foods in the world. It’s easy, it’s quick, it tastes delicious. It’s appreciated by millions every day. Slow cooked beef ragu is something which I have loved my entire life. They are fine and they look wonderful.
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.
To begin 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 can achieve that.
The ingredients needed to make Slow cooked beef ragu:
- Prepare 15 g porchini mushrooms (dried)
- Get 2 carrots finely chopped
- Get 1 onion finely chopped
- Take 2 cloves garlic crushed
- Make ready 100 g pancetta cubed
- Take 1 sprig rosemary
- Prepare 500 g stewing beef
- Get 2 tbsp tomato puree
- Make ready 75 ml red wine
- Get 400 g chopped tomatoes
- Get Pinch sugar
- Make ready 150 ml beef stock
- Prepare 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’s going to wrap this up for this special food slow cooked beef ragu recipe. Thanks so much for reading. I am sure you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
