Weekly Meal Plan – Winter Week 8, 2022
Turmeric Roasted Cauliflower / Slow Cooker Basque Chicken / Crispy Lamb with Hummus / Slow Cooker Beef Ragu
Slow Cooker Beef Ragu
Ingredients
- 1 kg chuck steak
- 2 tbsp olive oil
- 1 onion
- 2 carrots
- 2 celery sticks
- 3 garlic cloves
- 2 tbsp tomato paste
- 1 800g tinned tomatoes
- 1 cup beef stock
- 200 ml red wine
- 2 bay leaves
- 3 sprigs thyme
- 1 tsp sugar
- 1 tsp salt
To Serve
- pappardelle
- romano or parmesan cheese
- simple salad or steamed veg
Instructions
- Preheat oil in a large pan on stove. Season the beef with salt and pepper. Add to pan and brown all over - approx 5 minutes. Remove beef from pan and set aside.
- Add the onion, garlic, carrot and celery to the pan and cook for 5 minutes. Add the rest of the ingredients to the pan and bring to the boil.
- Transfer the beef and sauce to the slow cooker and cook on low for 6-8 hours. Once cooked, remove the bay leaves and shred the meat with forks.
- Cook pasta in boiling salted water for 8-10 minutes (less if it is fresh). Save half cup of pasta water. Drain pasta, return to pot. Add ragu and pasta water and stir gently to combine.
- Serve with cheese and a simple salad or steamed vegetables.
Tips and Variations
There is enough sauce here for 2 + meals (for 4-5 serves). so please only pop as much sauce in as needed for the amount of pasta. Once cooled, freeze the ragu for another night.
