Rigatoni Ragu
Course: MainDifficulty: EasyServings
8
servingsPrep time
10
minutesSlow cooking time
3
hoursTotal time
3
hours10
minutesFrom slow cooker to show-stopper, this beefy rigatoni ragu is full of garlic, rosemary and red wine. Just set and forget for dinner.
Ingredients
2 tbs extra virgin olive oil
500g beef chuck steak, cut into 2cm pieces
1 brown onion, finely chopped
4 cloves garlic, crushed
2 sprigs rosemary
1/2 cup red wine
500g tomato pasta sauce
2 cups Woolworths salt-reduced chicken stock
500g rigatoni
25g parmesan, finely grated
1/4 bunch basil, leaves picked (optional)
Directions
- Heat 1 tbs oil in a frying pan over high heat. Cook beef, stirring, for 4 minutes or until browned. Transfer to a 5.5L slow cooker.
- Add remaining oil to pan. Add onion, garlic and rosemary. Cook, stirring, for 5 minutes or until softened.
- Add wine. Bring to the boil. Carefully add mixture to slow cooker.
- Add pasta sauce and stock to slow cooker. Season. Stir to combine. Cover and cook on high for 3 hours (or on low for 6 hours).
- Discard rosemary. Using 2 forks, shred beef in slow cooker. Add pasta and stir to combine, ensuring the pasta is covered by sauce.
- Cover and cook on high for 30 minutes or until pasta is tender. Divide mixture among bowls. Top with parmesan and basil. Serve.
Notes
- If your slow cooker has a sear function, this recipe just got easier! Carry out steps 1-3 using the sear function and follow the rest of the directions as listed.