RAGU RECIPE BEEF RECIPES

SLOW-COOKER BEEF RAGU - RECIPES AT SAINSBURY'S

Slow-cooker beef ragu - Recipes at Sainsbury's image

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

Ingredients

dried porcini mushrooms
lean casserole beef, diced
plain flour
olive oil
red wine
echalion shallots, diced
carrots, diced
celery stick, diced
clove of garlic, chopped
bay leaf, fresh or dried
roughly chopped fresh rosemary
beef stock
200g tin chopped tomatoes
200g pappardelle
parmesan, grated

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

SLOW-COOKER BEEF RAGU - RECIPES AT SAINSBURY'S

Slow-cooker beef ragu - Recipes at Sainsbury's image

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

Ingredients

dried porcini mushrooms
lean casserole beef, diced
plain flour
olive oil
red wine
echalion shallots, diced
carrots, diced
celery stick, diced
clove of garlic, chopped
bay leaf, fresh or dried
roughly chopped fresh rosemary
beef stock
200g tin chopped tomatoes
200g pappardelle
parmesan, grated

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.

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1. Strip and finely chop the rosemary leaves and finely chop the bacon.
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16. Sprinkle over the remaining cheese and bake the lasagne in the oven for 45 minutes or until golden and bubbling.
17. Remove the lasagne from the oven and leave to sit for 5 to 10 minutes before serving. Delicious served with a fresh green salad.

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