Recipe: Beef Ragu with Pappardelle

Ingredients:

•  500g grass fed gravy beef
• 2 tsp oil
• 1 large carrot, diced
• 1 large onion, diced
• 2 large celery sticks, diced
• 2 cloves garlic, crushed
• 2 cups beef stock
• 1/2 cup red wine
• 2 tablespoons balsamic vinegar
• 400g can diced tomatoes
•  3 sprigs of fresh thyme or 3/4 tsp dried thyme
• 3 tbsp tomato paste
• 2 bay leaves
• 500g pappardelle pasta

Method:

• Heat a heavy based saucepan on high heat and add 1 tsp oil.  Season gravy beef with salt and pepper and then brown on both sides.  Transfer to a plate.
• Add 1 tsp oil and add onion, carrot, celery and garlic and saute for 3-4 mins.  Add to bottom of slow cooker.
• Stir in remaining ingredients including beef and cook on low for 4-6 hours.
• Remove beef to a plate and roughly shred with two forks.
• Blend sauce then return beef to slow cook and gently mix through.
• Cook pappardelle according to instructions, divide amongst four bowls and top with beef ragu.
• Serve topped with parmesan.