SLOW-COOKER BEEF RAGU - RECIPES AT SAINSBURY'S
Beef cooked low and slow in the slow cooker makes a fantastic rich ragù sauce for pasta
Provided by Sainsbury's Team
Total Time 275 minutes
Prep Time 35 minutes
Cook Time 240 minutes
Yield 2
Number Of Ingredients 15
Steps:
Put the mushrooms in a heatproof bowl. Pour over enough boiling water to cover and allow to steep for 10 minutes. Drain, reserving 75ml of the liquid, and roughly chop. Place in the slow cooker.
Put the beef in a bowl, scatter over the flour and season well. Add the oil to a pan over a medium heat, then brown the beef all over and transfer to the slow cooker. You might need to do this in batches. Pour the wine into the pan used to brown the beef and let bubble until reduced by two-thirds. Transfer to the slow cooker.
Add the chopped vegetables, herbs, stock, chopped tomatoes and reserved mushroom soaking liquid to the slow cooker. Cover with the lid and cook for 4 hours on the low setting until the beef is tender and falling apart. Use two forks to shred the beef, then give it a good stir before serving.
Meanwhile, cook the pappardelle according to the instructions on the packet. Season the beef to taste and serve with the pasta and a sprinkling of freshly grated parmesan.
Nutrition Facts : Calories 454 calories, FatContent 9.3 grams, SaturatedFatContent 2.2 grams, SugarContent 14.8 grams, SodiumContent 700.0 milligrams salt, CarbohydrateContent 31.8 grams, FiberContent 9.0 grams, ProteinContent 43.5 grams
RAGU RECIPES | BBC GOOD FOOD
Make a rich and flavoursome meat ragu sauce to serve in dishes such as spaghetti bolognese, lasagne and moussaka. Or, try our meat-free vegetarian lentil ragu or vegan ragu.
Provided by Alice Johnston
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- Heat a Dutch oven or other heavy pot over medium-high heat. Add the extra-virgin olive oil, 3 turns of the pan, then add the carrots, celery, onions and garlic. Stir in the bay leaf and season with salt and pepper, to taste. Cook the vegetables until soft, about 5 to 6 minutes. Add the tomato paste and stir for 1 minute, then add the wine and cook for another minute. Stir in the stock and bring sauce to a simmer. Add the pork and season with a pinch of ground cloves. When the sauce returns to a simmer add the milk and reduce the heat to low. Let the sauce mellow while you bring the water to boil for the pasta or polenta. Sauce may be made ahead and reheated over medium-low heat. Add a splash of stock or water to thin the sauce, if necessary. Serve the sauce tossed with pasta ribbons or atop creamy bowls of polenta and garnish with lots of cheese and parsley.
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