Slow cooked beef ragu
Tender beef ragu with rich and delicious ingredients
Serves
6
Prep Time
15 mins
Cook Time
4 hrs
You’re in for an absolute treat with this one! Slow-cooked beef ragu is one of those dishes that fills your home with the most irresistible aroma, making everyone’s tummy rumble long before dinner is ready. The secret? Letting the tender, fall-apart beef slowly simmer in a rich, tomato-based sauce, soaking up all those deep, comforting flavours.
Now, some people rush their ragu, but trust us—this dish is all about patience and love. The longer it cooks, the more the flavours develop, creating that silky, flavour-packed sauce that clings beautifully to pasta. And of course, no ragu is complete without a big handful of Parmesan cheese sprinkled on top—because, honestly, what’s pasta without cheese?
This dish is perfect for a cosy Sunday dinner, an easy make-ahead meal, or even a midweek treat (leftovers taste even better the next day!). Serve it over pappardelle, tagliatelle, or whatever pasta you fancy, with some warm garlic bread on the side to mop up every last bit of that gorgeous sauce.
So, whether you’re cooking for family, friends, or just treating yourself, this slow-cooked beef ragu is pure comfort food at its best. Let’s get that pot bubbling and bring a little Italian magic to the table!
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ShareIngredients
1.2kg Quality Mark bolar roasti
2 Tbsp olive oil
1 onion
diced4 garlic cloves
thinly sliced1½ cups beef stock
400g can of chopped tomatoesi
3 sprigs fresh thyme
½ tsp sugar
2 red capsicums
chargrilled, seeds removed and sliced into strips½ cup basil leaves
1 Tbsp white flour
400g pasta
cooked according to packet instructions½ cup grated Parmesan cheese
Method
Cut Beef into four or five large pieces.
Season with salt and pepper, and drizzle with a little olive oil.
Heat a large frypan over a medium-high heat.
Brown the pieces of Beef well on all sides.
Remove and place in slow cooker bowl.
Reduce heat, add a little oil to the frypan and onion and garlic.
Cook for 1–2 minutes, stirring occasionally.
Add the flour and stir to scrape up residue from the base of the pan and ensure the onion is coated with the flour.
Gradually pour in the stock and stir until the mixture boils.
Pour over the Beef in slow cooker dish.
Add the tomatoes and thyme and a small pinch of sugar.
Cover the slow cooker with its lid, cook on low setting for 6-8 hours and then 1 hour on high setting (if you have time).
Alternatively, cook on the high setting for 4-5 hours.
To serve, shred the Beef with two forks.
Stir in the capsicum and basil leaves.
Serve over pasta and sprinkle with parmesan.
