Slow cooker beef ragu | Women's Weekly Food
Transform gravy beef into this slow cooker beef ragu served with pappardelle pasta for an impressive, budget friendly dinner.
Ingredients
- Pappardelle with slow cooker beef ragu
- 2 tablespoon extra virgin olive oil
- 1 large (200g) brown onion, chopped finely
- 6 drained anchovy fillets, chopped
- 3 clove garlic, chopped finely
- 1 tablespoon tomato paste
- 1/2 cup (125ml) dry red wine
- 400 gram can chopped tomatoes
- 1 tablespoon fresh thyme leaves
- 1 fresh bay leaf
- 1 kilogram gravy (shin) beef, cut into 5cm pieces
- 500 gram pappardelle pasta
- fresh thyme or basil, to serve
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