Beef Ragu with Pappardelle
- 800 g beef (we used rump roast)
- 1 tbsp olive oil
- 2 tbsp tomato puree
- 500 g passata
- 500 ml beef stock
- 1 brown onion
- 5 cloves garlic
- 2 bay leaves
- Handful of basil
- 300 g dry pappardelle pasta
- To start the ragu, chop the beef into small chunks (1 cubic inch at maximum). Heat the oil in a large pan and sear the beef in the oil for a few minutes, until it starts to brown on all sides. This will help lock in the flavour of the beef and really makes a difference to the end result!
- Finely chop the garlic and onion. If you prefer a chunkier ragu, feel free to chop them less finely, they'll still cook through.
- Add the beef, garlic, onion, tomato puree, passata, beef stock, and bay leaves to a slow cooker. Cook on low for 5 1/2 hours. By then, the beef should fall apart and the sauce should have thickened. If the sauce is still thin, transfer to a large pot and cook without a lid until it takes on the consistency you're looking for.
- Add the pappardelle to boiling water in a large pan. Boil according to the instructions on the pack (for around 10 minutes).
- Serve the ragu on the pasta with some chopped basil and optional parmesan. Enjoy!
Nutrition (per serving)
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