Slow Cooked Beef Ragu

Serves: 4-6

Ingredients

750g chuck beef

1 brown onion, finely chopped

1 carrot, finely chopped

1 can diced tomatoes

2 1/2 cups tomato passata

3 tsp Italian herbs

1/2 cup red wine

Generous pinch of salt and pepper

Serve with;

Pasta of choice

Parmesan

Fresh basil

Method

1. Heat a pan over medium-high heat. Sear the beef on both sides for 2-3 minutes or until browned.

2. Add the diced onion, carrot, beef, Italian herbs, canned tomatoes, wine, passata, salt and pepper to the slow cooker.

3. Set the slow cooker on low and cook for 8-9 hours (or high for 4-5 hours) until the beef is tender and falling apart. About 45 minutes to 1 hour before the end of cooking, remove the lid to allow the sauce to reduce/thicken if desired.

4. Use two forks to shred the meat, mixing it with the sauce in the slow cooker.

5. Cook your pasta and toss it with the beef ragu, ensuring the pasta is well coated in the sauce.

6. Serve between bowls and top with freshly grated parmesan and fresh basil.