Slow cooker beef ragu

Name: Slow cooker beef ragu | Asda Good Living
Total time: 7 h
Yield: 2
Cuisine: French
Ingredients: 1½ tbsp Rapeseed Oil; 1 Onion, finely chopped; 2 Carrots, chopped; 2 sticks Celery, sliced; 2 Garlic cloves, crushed; 400g pack Just Essentials by Asda Beef Braising Steak; 250ml Beef Stock, made with ½ stock cube; 100ml Red Wine or extra water; 1 tbsp Worcestershire Sauce; 400g tin Chopped Tomatoes; 3 tbsp Tomato Purée; 10g Fresh Thyme; 4 Lasagne Sheets

Low and slow is the way to go – it gives the most tender steak and rich, hearty sauce. Buon appetito!

By Asda Good Living,14th December 2023

Cook: 7 Hours

Serves: 2

Price: £1.64 per serving

Nutritional Information

Each 599g serving contains

Energy
16215kj
647kcal

32%

Fat
19.2g

Med
27%

Saturates
4.8g

Low
24%

Sugars
22.2g

Low
25%

Salt
1.44g

Low
24%

of your 5-a-day

of your reference intake.
Typical energy values per 100g:
2707kj/647kcal

Ingredients

1½ tbsp Rapeseed Oil

1 Onion, finely chopped

2 Carrots, chopped

2 sticks Celery, sliced

2 Garlic cloves, crushed

400g pack Just Essentials by Asda Beef Braising Steak

250ml Beef Stock, made with ½ stock cube

100ml Red Wine or extra water

1 tbsp Worcestershire Sauce

400g tin Chopped Tomatoes

3 tbsp Tomato Purée

10g Fresh Thyme

4 Lasagne Sheets

Method

Heat 1 tbsp of the oil in a large non-stick pan and cook the onion over a low heat for 5mins until softened. Add the chopped carrots and sliced celery and cook for a further 3 mins. Reduce the heat to low, add the garlic and cook for 1 min, stirring. Transfer to a medium sized slow cooker.

Heat the remaining oil in the frying pan and cook the beef over a high heat for 4–5 mins until browned all over, stirring occasionally.

Add the meat to the slow cooker with the onion mixture. Pour over the stock, wine, Worcestershire sauce, chopped tomatoes, tomato purée and add half the thyme sprigs. Season and stir to mix well. Cook on low for 6–8 hrs, or on high for 3–4 hrs, stirring every 2 hrs.

Use 2 forks to pull apart the tender beef chunks into smaller flakes. Add the whole lasagne sheets, cover and cook for a further 20 mins on high, stirring from time to time to stop the pasta from sticking together.

Carefully remove the lasagne sheets from the slow cooker and use a pizza cutter or knife to cut into strips. Return to the slow cooker and cook for a further 10–15 mins until soft to the bite. Spoon pasta and half the ragu onto 2 plates and finish with some cracked black pepper and the leaves of the remaining thyme springs.

Leftovers tip: Freeze the ragu for 3–6 months, then defrost overnight in the fridge before reheating the next day.