Slow-cooker Beef Ragu

This Slow-cooker Beef Ragu is an effortless, rich and comforting dinner that practically cooks itself. Fall-apart beef in a thick tomato-based sauce, served with fresh pasta.

Ingredients

• 1.2 kg beef chuck (braising/casserole) steak
• 1 tsp cooking salt, plus extra to taste
• ½ tsp freshly cracked black pepper, plus extra to taste
• 3 tbsp extra-virgin olive oil
• 1 red or brown onion, finely diced
• 1 carrot, finely diced
• 2 celery stalks, finely diced
• 1 tbsp freshly grated garlic
• 60 g tomato paste
• 60 ml red wine (or 2 tbsp balsamic vinegar)
• 700 g passata
• 1 beef stock cube or 1 tsp beef stock powder
• 1 tbsp sugar
• 5 sprigs thyme
• 2 bay leaves
• 400 g fresh lasagne sheets, or pasta of choice
• 1 tbsp extra-virgin olive oil
• Freshly grated parmesan, to serve

Method

1. Season both sides of the beef with salt and pepper. Heat olive oil in a large frying pan over medium-high heat. Brown the beef for 6–8 minutes, turning once. Remove and set aside.
2. To the same pan, add onion, carrot, celery and garlic. Cook for 3–4 minutes until softened. Add tomato paste and cook for 1–2 minutes. Add wine and cook for 2–3 minutes until most has evaporated.
3. To the slow-cooker, add passata, beef stock cube, sugar, thyme and bay leaves. Add the onion and vegetable mixture and stir to combine.
4. Transfer beef pieces to the slow-cooker. Cover and cook on low for 8 hours or high for 5 hours until beef is tender and pulls apart with two forks.
5. Remove thyme sprigs and bay leaves. Shred the beef using two forks. Season to taste.
6. Cook lasagne sheets in boiling salted water for 60–90 seconds until al dente. Drain and drizzle with olive oil.
7. Stir one-quarter of the ragu through the lasagne sheets and divide among bowls. Top with extra ragu, parmesan and black pepper.

Tips

• Chuck steak is your best bet for slow-cooker ragu. You can also use gravy beef or oyster blade.
• To make on the stovetop: simmer on low, covered, for 2½–3 hours. To make in the oven: bake at 170°C (350°F) for 3–4 hours, covered.
• Freeze in portions for quick weeknight meals. The ragu freezes beautifully for up to 3 months.
• If you can’t find fresh lasagne sheets, use pappardelle or your preferred pasta shape.