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Slow Cooked Beef Ragu

Cook on low for 10 hours.

Slow cooked beef ragu. Thats la genovese a classic neapolitan sugo in a nutshell. Add the oil to a pan over a medium heat then brown the beef all over and. Pour over enough boiling water to cover and allow to steep for 10 minutes. Add pasta and cook for 1 minute less than the recommended cooking time as per the packet instructions.

Deglaze the pan with the red wine then transfer to a slow cooker. Brown the pieces of beef well on all sides. Season with salt and pepper and drizzle with a little olive oil. Hearty rich and delicious ragu sauce with fall apart beef slow cooked to tender perfection.

Im pleased to say that i now finally have a slow cooker. Toss pasta with about 2 cups of sauce if a little dry mix in noodle water a little at time until you get your preferred consistency. Remove the beef from the slow cooker and shred using two forks. Authentic italian beef ragu recipe italian beef ragu a classic recipe inside the rustic kitchen italian beef ragu beef ragu italian beef ragu a classic recipe inside.

Meanwhile place 5 cups of the ragu in a very large fry pan dutch oven or use 2 normal size fry pans. This slow cooker beef ragu with fettuccine is an easy and classic recipe for a delicious pasta dish. Place in the slow cooker. Drain reserving 75ml of the liquid and roughly chop.

Its not ligurian despite its name carrots celery a ton of onions and a seconda scelta literally second choice cut of beef which we would call a tough cut slowly cooked down. Shred the beef in the slow cooker with 2 forks and mix all together to combine. The tender chunks of slow cooked beef makes this the perfect hearty meal for winter. Heat a large frypan over a medium high heat.

Put the beef in a bowl scatter over the flour and season well. Heat over high heat while the pasta is cooking. This slow cooked beef ragu is perfect for batch cooking and because its cooked in the oven its low effort. Next in the slow cooker add the beef onion garlic carrots celery sugar fennel seeds thyme bay leaves tomato paste crushed tomatoes and the beef stock.

Serve three tablespoons of ragu to every 100g3oz serving of fresh pasta. Remove and place in slow cooker bowl. Reduce heat add a little oil to the frypan and onion and garlic. Bring a very large pot of water with 1 tbsp of salt to the boil.

Serve this rich and meaty italian ragu over tagliatelle with plenty of grated parmesan for the ultimate comfort meal. I know now how. Serve pasta in bowls with more ragu spooned over. Braised beef and onions but make it ragu.