Slow Cooked Beef Ragu with Papperdelle & Ricotta
- Prep time: 8 hours 30 minutes
- Calories: 820
- 3 Garlic Clove
- 350 Grams of Casserole Steak
- 1 400 Gram Pack of Rich & Thick Diced Tomatoes w Basil & Garlic
- 1 Tablespoons of Beef Stock Concentrate
- 1 Carrot
- 0.33 Bunch of Silverbeet
- 1 Tablespoons of Tomato Paste
- 1 Small Bunch of Thyme
- 1 300 Gram Pack of Fresh Pappardelle Pasta
- 80 Grams of Ricotta (Soft)
Prepare Ingredients:Wash the fresh produce. Peel and roughly chop garlic. Roughly dice carrot. De-stem silverbeet, keeping stems and leaves separate. Make sure that you wash the stems well to ensure that all the dirt is removed. Thinly slice silverbeet stems. (Tip: roughly chop silverbeet leaves and set aside, covered in the fridge for use in step 4 of the recipe).
Start Ragu:Pat dry the beef with paper towel. Season the beef with salt and pepper to taste and transfer to the slow cooker. Pour the tinned tomatoes, tomato paste, beef stock concentrate and ¼ cup of water over the beef. Add garlic, carrot, silverbeet stems and thyme leaves. Cover and cook in slow cooker on low for 8 to 10 hours.
Finish Sauce:Put a large pot of salted water onto boil for cooking pasta in step 4. Shred the beef using 2 forks or tongs.
Cook Pasta & Silverbeet:Remove silverbeet leaves from the fridge. Add pappardelle and silverbeet leaves to the pot of boiling water. Cook pasta and leaves for 2-3 minutes, until al-dente or to your liking. Drain well.
You Plate It:Add drained pasta and silverbeet to beef ragu in the slow cooker. Mix well, check and adjust seasoning. Divide between plates and top with ricotta. Enjoy!