BenKat’s Beef Ragu with Pappardelle

Serves 2. 8-9h low or 4-4.5h high

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Blitz the onion, carrots and celery in a food processor until finely chopped.

Step 2

Fry onion, carrots, celery, mushrooms and garlic until softened but not browned. Add the meat and fry until browned.

Step 3

Pour in the red wine and cook for a few minutes, then add the tomatoes. Rinse the can with a little water and add this to the pan along with the tomato puree and oregano.

Step 4

Pour into the slow cooker and cover and cook for 7-8h on low or 3.5-4h on high.

Step 5

Take the lid off and cook uncovered for 30mins to 1h on high to thicken the sauce.

Step 6

Cook the pappardelle in a saucepan of boiling water until just tender. Drain and mix into the ragu.

Step 7

Serve in warm bowls sprinkled with cheese.