This Beef Ragu goes well with Pappardelle or Tagliatelle, it is a robust sauce so needs a thicker pasta to go with it. It also makes a really good, if not traditional Lasagna. The standard recipe is designed for making in a saucepan on a stove top. It can be moved to a slow cooker or pressure cooker once all the ingredients have been combined if you are trying to speed it up or want to leave it unattended. If you are using a slow cooker or pressure cooker the consistency of the sauce will not be right, it can be fixed by quickly reducing the sauce in a saucepan while shredding the beef.

• 500g beef steak
• 250g celery
• 250g carrot
• 1 large onion
• 700g passata or 800g tomatoes
• 4 – 6 cloves garlic
• ½ teaspoon mixed herbs
• Olive Oil
• ½ Cup Red Wine

• Slow Cooker (Optional)
• Pressure Cooker (Optional)