Slow Cooked Beef Ragu With Tagliatelle Recipes

PAPPARDELLE WITH SLOW-COOKER BEEF RAGù

Steps:

• Whisk the tomatoes, wine, tomato paste, garlic and 1/2 teaspoon salt in a 6-quart slow cooker. Add the rosemary and parmesan rind. Season the beef all over with salt and pepper and add to the slow cooker. Cover and cook on low until the meat is very tender, 7 hours. Shred the meat in the slow cooker with two forks, discarding any large pieces of fat. Discard the rosemary sprig and parmesan rind.
• Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1/2 cup cooking water, then drain. Return the pasta to the pot and add the shredded meat and sauce; stir in the reserved cooking water. Cook over medium-high heat, tossing occasionally, until the sauce thickens slightly, 1 to 2 minutes. Season with salt and pepper and stir in half the parsley. Divide among bowls and drizzle with the olive oil; top with shredded parmesan and the remaining parsley.

SLOW COOKED BEEF RAGU WITH TAGLIATELLE

Steps:

• In a large heavy-bottomed pan heat the olive oil over a medium and add the bacon.
• Let the bacon cookout for 3/4 minutes and add the vegetables and garlic
• Sweat the vegetables off for 5/6 minutes to soften down then add the minced beef.
• Continue to stir the beef until it has browned all over and pour in the wine
• Let the wine reduce a little then add the tomato puree and combine well before adding the tinned tomatoes, oregano, bay leaf and stock.
• Season with a little salt and pepper to taste.
• Return the Ragu back to the boil and carefully transfer to your slow cooker.
• Set the slow cooker to low for 8 hours.
• 15 minutes before the Ragu is cooked, place a pan of water on the hob and bring to the boil, cook the Tagliatelle for 8/10 minutes.
• Drain the Tagliatelli and remove the bay leaf from the Ragu, add the pasta to the slow cooker before serving and mix together.
• Serve in individual bowls sprinkle with Parmesan Cheese,
• Enjoy