Beef Ragu

Rated 5.0 stars by 1 users

Author:

Cherie Metcalfe

Warm up with our rich Beef Ragu, where tender beef is slow-cooked in a hearty, flavourful sauce until it’s fall-apart tender. This comforting classic is perfect over pasta, offering deep, savoury goodness in every bite.

Ingredients

1 onion diced
1 carrot diced
300g mushrooms chopped
3 cloves garlic crushed
5 rashers of bacon sliced
1 tbsp tomato paste
1 can crushed tomatoes
1 tbsp brown sugar
1 tbsp balsamic vinegar
1 cup beef stock
1 tbsp Italian Stallion
½, cup red wine
2 tbsp flour
3 bay leaves
2 tbsp Fry-Yay
1.2 kg beef shin

Directions

Stir all the ingredients together in the slow cooker, then lay the beef on top.
Cook on high for 4+ hours or low for 7+ hours.
Remove the beef and shred the meat; discard the bones; then add the meat back to the sauce and stir.
Serve on top of the pasta of your choice with grated parmesan on top.

Recipe Note

This recipe can be served with any type of pasta you like or even mashed potato. Gnocchi is amazing with it as well. I find that this recipe makes enough for around 12 portions so I freeze the leftovers in batches for use at a later date.