Like a classic beef bolognese but better, this hearty ragu will satisfy your pasta cravings. It's a perfect dish for the weekend when you can throw the ingredients into the slow cooker and leave them to stew to perfection.
Ingredients
- 2 tbs olive oil
- 800 g beef brisket cut into pieces trimmed
- 1 brown onion finely chopped
- 2 carrots thinly sliced halved lengthways
- 1 celery stalk finely chopped
- 200 g mushrooms
- 1 bay leaf
- 3 sprigs thyme
- 3 garlic cloves crushed
- 3/4 cup Massel* Liquid Stock Beef Style
- 1/4 cup tomato paste
- 2 tbs red wine
- 500 g tagliatelle pasta *to serve
- 1 parmesan shaved *to serve
*Massel is recommended by Australia's Best Recipes
Method
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Step 1Heat 2 teaspoons of oil in a large frying pan over high heat. Cook half of the beef for 3 minutes or until browned. Transfer to a 5.5L (22 cup) slow-cooker. Repeat with 2 teaspoons of oil and remaining beef.
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Step 2Heat remaining oil in same pan over medium-high heat. Cook onion, carrot, celery, mushrooms, bay leaf and thyme for 6 minutes or until browned. Add garlic and stir for 30 seconds or until fragrant. Transfer to cooker.
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Step 3Combine Massel Liquid Stock Beef Style, tomato paste and wine in a jug. Pour into cooker and stir to combine. Cover and cook on high for 4 hours or until beef is tender. Season.
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Step 4Serve with pasta and cheese.
Equipment
- 1 slow cooker
- 1 frying pan
Recipe Notes
This dish will freeze for up to 3 months.
This recipe was created by Lucy Nunes for Massel.
If you like the sound of this recipe, you might also like this Beef Stroganoff.
Recipe Reviews (1)
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