Beef Ragu
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.
