Preparation time is 10minutes
Cook time is 3hours 30minutes
Total time is 3hours 40minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
11 Ingredients
Number of servings
4
- 2tablespoons extra virgin olive oil
- 500grams beef chuck steak, cut into 2cm pieces
- 1 brown onion, finely chopped
- 4 cloves garlic, crushed
- 2 sprigs rosemary
- 1/2 cup red wine
- 500grams tomato pasta sauce
- 1 1/2 cups Woolworths salt-reduced chicken stock
- 250grams rigatoni
- 25grams parmesan, finely grated
- 1/4 bunch basil, leaves picked
Description
From slow cooker to show-stopper, this beefy rigatoni ragu is full of garlic, rosemary and red wine. Just set and forget for dinner.
Method
Step 1 of 3
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.
Step 2 of 3
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).
Step 3 of 3
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.
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