Fettuccine Ragu

11 Ingredients

Number of servings

1tablespoons extra virgin olive oil
1.50kilograms beef bolar blade roast
1 large brown onion, finely chopped
1 large carrot, finely chopped
2 sticks celery, finely chopped
2 cloves garlic, crushed
800grams Woolworths Italian diced tomatoes
1/2 cup Woolworths tomato paste
500grams Woolworths fettuccine
1/2 cup Woolworths shaved parmesan
1/4 bunch continental parsley, leaves coarsely chopped

Nutrition per serving

49% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Description

Let the slow-cooker do the work and come back to tender, shreddable beef combined with pasta and Italian-style sauce.

Method

Step 1 of 4

Heat oil in a large frying pan over medium-high heat. Add beef and cook, turning occasionally, for 2-3 minutes or until browned all over. Transfer to the bowl of a 4L slow cooker. Add onion, carrot and celery to pan and cook, stirring, for 2 minutes or until softened slightly. Add garlic and cook for 30 seconds or until fragrant. Transfer to bowl with beef.

Step 2 of 4

Add tomatoes and paste to beef. Cover with lid and cook on high for 6 hours (or low for 8 hours) or until beef shreds easily with a fork. Transfer beef to a plate, using forks to shred into large pieces.

Step 3 of 4

Meanwhile, cook pasta in a large saucepan of boiling water for 12 minutes or until al dente. Drain. Return to pan.

Step 4 of 4

Add beef and sauce to pasta and toss to combine. Season. Spoon into bowls. Serve topped with parmesan and parsley.