Slow Cooker Beef Ragu Dump Bag | If Nara Smith Made a Slow C

• porcje: Serves: 8
• całkowity czas: 15 hours 19 minutes

Składniki

Time: 6-10 hours, depending on slow cooker setting

4 tbsp olive oil

1 ½ diced Irish stewing beef (beef shin or cheek is especially delicious), cut into large pieces

2 tbsp plain flour

1 large onion, finely chopped

1 carrot, finely chopped

2 celery sticks, finely chopped

3 thyme sprigs

2 bay leaves

3 garlic cloves, thinly sliced

250ml white wine

2 x 400g tins chopped tomatoes

Squidge of tomato purée

500g dried pappardelle

Extra-virgin olive oil

Sea salt and black pepper

To serve

Parmesan or pecorino shavings

Fresh basil leaves

Wskazówki

Place the flour, beef, onion, carrot, celery, garlic, bay leaves, thyme, tinned tomatoes, white wine and tomato purée into a freezer bag. Seal, label, and freeze until you’re ready to cook. The night before, defrost the contents in the fridge.

When you’re ready to cook, transfer the contents of the bag to the slow cooker and season generously.

Cover and cook on high for 6 hours or low for 8–10 hours. If the mixture looks too dry, add a splash of water or chicken stock. The beef is ready when it’s tender and shreds easily with a spoon.

About 10 minutes before the ragu is done, cook the pasta in boiling salted water for 8–10 minutes or until al dente. Drain and drizzle with extra-virgin olive oil. Shred the beef into the sauce, then serve the ragu over the pasta, topped with plenty of grated Parmesan or Pecorino. Enjoy!

Notatki

Used rump steak

Only used 1 tin of tomatoes

Added beef stockpot and 1 c water

Added extra tbsp tomato paste

Added 1 tbsp of worcestshire sauce

Thickened with cornflour

Cooked in pressure cooker for 30 minutes

Sauteed vege then meat in slow cooker in a bit of olive oil first then added all ingredients then flour.