Slow Cooked Beef and Olive Ragu with Pappardelle Pasta
When its cold outside, all we want is warm and comforting food - and this easy dish hits the spot perfectly. Dust off the slow cooker, add these easy ingredients, then set and forget for a few hours...
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Cooking tools:
- Slow cooker
- Immersion blender
- Chef's knife
- Cutting board
- Can opener
- Measuring cup
- Measuring spoon
- Pot
- Stove
- Colander
- Ladle
- Wooden spoon
- Serving bowl
- Plate
Ingredients
- 1kg of gravy or shin beef - trimmed and cut into 3cm chunks
- 2 each peeled large brown onions, carrots and celery sticks - roughly chopped
- 5 each peeled garlic cloves, anchovies and dried bay leaves
- 1 litre dark beef stock - or enough to cover the meat and vegetables
- 1 400g can tomatoes
- 1 tbs tomato paste
- 1 tbs sea salt and cracked black pepper or to taste
- 3tbs ITALIAN JOB
- 1 cup mixed green and black olives - pitted
- Baby spinach and fresh basil
- Pappardelle Pasta - cooked
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