This Beef Ragu goes well with Pappardelle or Tagliatelle, it is a robust sauce that pairs best with a thicker pasta. 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 Stewing Beef
• 2-3 Sticks of Celery
• 2-3 Carrot
• 1 Large Onion
• 700g Passata or 800g Tinned Tomatoes
• 4 – 6 Cloves of Garlic (Minced)
• ½ Cup Red Wine
• 2 Bay Leaves
• Salt and Pepper to taste
• Oil (Refined Olive or Safflower)

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