© J Sainsbury plc 2020
Slow-cooker beef ragu with pappardelle
Using braising steak, pancetta and red wine, this beef ragù is a rich and flavoursome winter warmer
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Ready in 7 hours 15 minutes
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Cooking time 7 hours
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Prep time 15 minutes
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Serves 6
Ingredients
- 1 tbsp olive oil
- 700g braising steak
- 90g cubed pancetta
- 1 onion, finely chopped
- 2 carrots, peeled and finely diced
- 2 sticks of celery, finely sliced
- 2 cloves of garlic, finely sliced
- 175ml red wine
- 2 x 400g tins of chopped tomatoes
- 1 tbsp fresh rosemary, finely chopped
- 500g pappardelle pasta
- 1 tbsp parmesan shavings, to serve
Method
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1
Heat the oil in a large frying pan over a medium-high heat and fry the beef in batches until nicely browned. Remove from the heat and set aside.
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2
Add the pancetta to the same pan and fry for 2-3 minutes. Add the onion, carrots and celery and fry for a further couple of minutes until they start to colour. Add the garlic, fry for 1 minute and then remove everything from the pan.
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3
Add the wine to the pan and bring to the boil. Simmer for a couple of minutes, then remove from the heat.
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4
Put the beef in the slow cooker, along with the pancetta, vegetables and wine. Add both tins of tomatoes. Cover and cook on low for 7 hours, adding the fresh rosemary half an hour before the end of the cooking time. Season with black pepper.
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5
Meanwhile, cook the pasta according to the instructions on the packet. Divide between 6 bowls and top with the ragù. Sprinkle with parmesan shavings to serve.
