Slow Cooker Beef Ragu
Tender beef cooked slowly in a rich tomato sauce with garlic, vegetables and herbs. Serve this easy slow cooker ragu with tagliatelle for a comforting dinner.
Servings: 4
Calories: 750kcal
Equipment
Ingredients
- 800 g lean stewing beef
- 1 onion sliced
- 3 cloves garlic crushed
- 2 sticks celery chopped
- 150 g carrots chopped
- 800 g chopped tomatoes
- 2 tbsp tomato puree
- 2 bay leaves
- 2 tsp dried thyme
- 100 ml beef stock see note 1
- salt and pepper to taste
- 400 g tagliatelle
Instructions
- Add everything to the slow cooker except the tagliatelle, stirring together until well mixed.
- Cook on low for around 8 hours or high for around 5 hours. The beef is ready when it’s tender and pulls apart easily.
- Remove the bay leaves, then use two forks to break up the beef and stir it through the sauce. Taste and add salt and pepper as needed. Cook the tagliatelle according to the packet instructions, drain it and serve with the ragu spooned over the top.
Notes
Note 1: replace the beef stock with 100ml red wine for a richer flavour. Don’t add both, as the sauce may become too thin. I used a red wine infused beef stock pot.
Nutrition
Serving: 4 | Calories: 750kcal | Carbohydrates: 92g | Protein: 63g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 85mg | Sodium: 6513mg | Potassium: 981mg | Fiber: 8g | Sugar: 14g | Vitamin A: 6714IU | Vitamin C: 25mg | Calcium: 154mg | Iron: 5mg
