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Slow Cooker Ragu
20m
6m
6
Why you’ll love it 😋
Beef that's been slowly convinced, over hours, to give up every last bit of resistance and collapse into a rich, silky ragu. Start it before work and come home to the best-smelling kitchen on the street. Cosy socks optional but recommended.
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Ingredients 🛒
Shop at an ALDI price
- Gravy beef (cut into 4–6 pieces)1kg
- Olive oil3 tbsp
- Onion, finely diced1
- Carrot, finely diced 1 cup
- Celery, finely diced 1 cup
- Garlic, minced 4 cloves
- Tomato paste 2 tbsp
- Tomato passata800g
- Thyme ¾ tsp
- Bay leaves3
- Salt To taste
- Pepper To taste
- Fettuccine500g
- Parmesan, gratedTo serve
- Parsley, choppedTo serve
Method ⏲️
Fall-apart shredded beef slow-cooked in a rich tomato sauce, tossed through fettuccine.
Step 1: Sear the beef
Season your beef pieces generously with salt and pepper on all sides. Heat 1 tbsp olive oil in a large heavy-based pan over high heat. Sear the beef in batches for 3–4 minutes, turning to get a deep brown crust all over. Transfer to your slow cooker, or set aside on a plate if cooking on the stovetop.
Step 2: Build the base
Turn the heat down to medium-low and add the remaining 2 tbsp olive oil to the same pan. Add your diced onion and cook for 2 minutes, then add 1 cup carrots and 1 cup celery. Sauté for 5 minutes until softened. Add 4 cloves minced garlic and cook for 30 seconds, then stir in 2 tbsp tomato paste and cook for another minute.
Step 3: Deglaze & load the pot
If using a slow cooker, pour the mixture over the beef. Add 800 g passata, ¾ tsp thyme, and 3 bay leaves. Give everything a gentle stir, cover, and cook on low for 7–8 hours or high for 4–5 hours. If using the stovetop, return the beef to the pot, add the passata, thyme, and bay leaves. Cover and simmer gently on low heat for 2.5–3 hours, stirring occasionally. Add a splash of water if needed.
Step 4: Shred your beef
Once the beef is fall-apart tender, remove and discard the bay leaves. Lift the beef out and shred it using two forks, then stir it back through the sauce. Taste and adjust with salt and pepper as needed. (If the sauce needs tightening, simmer uncovered for 10–15 minutes.)
Step 5: Cook your pasta & serve
Cook your fettuccine in a large pot of well-salted boiling water until just al dente. Reserve ¼ cup of pasta water before draining. Add the pasta to the ragu with a splash of pasta water and toss to coat every strand. Top with freshly grated parmesan and parsley, and bring the pot to the table so everyone can go back for seconds.
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