Beef Ragu with Rigatoni, (Slow Cooker)

By Golfwidow7

Ingredients

• Plain Flour, for dusting
• i-1/2 lbs. Beef Chuck Casserole Steak, cut into 1" cubes
• 2 tbsp Olive Oil
• 1/2 small Brown Onion finely chopped
• 2 cloves Garlic, finely chopped
• 2 sticks Celery, cut into 1/4" pieces
• 2 medium Carrots, peeled, cut into 1cm pieces
• 1 sprig Fresh Thyme
• 2 cans Whole Peeled Tomatoes
• 1 cup Beef Stock
• 1/2 cup Water
• 1/4 cup Balsamic Vinegar
• 3/4 lb. Rigatoni Pasta
• 1/3 cup Parmesan Cheese, finely grated

Details

Servings 4
Preparation time 15mins
Cooking time 215mins
Adapted from recipes.coles.com

Preparation

Step 1

1. Preheat oven to 338 degrees fahrenheit.

2. Season the flour with salt and pepper. Combine beef with flour in a bowl and shake off excess.

3. Place a large heavy based ovenproof casserole dish over high heat then add 1 tablespoon oil. Once the oil is hot, but not smoking, brown the beef on all sides, about 8 minutes. Transfer the beef to a plate.

4. Reduce heat to medium-high and add remaining oil to pan. Add the onion and garlic and cook for 2-3 minutes, stirring occasionally. Add the celery and carrots and cook for 3-4 minutes until vegetables begin to brown.

5. Add the thyme. Stir in the tomatoes, stock, water and vinegar and cook for about 4 minutes, until softened, breaking up with a wooden spoon.

6. Return the beef and any juices to the pan. Bring to the boil, then cover and transfer pan to the oven. Cook for 2 ½-3 hours or until meat is very tender and sauce has reduced and is thick. Remove the thyme stem.

7. Meanwhile cook the rigatoni according to packet directions just before the ragu is ready.

8. Add the rigatoni to the ragu and toss to combine thoroughly.

9. Spoon into 4 large serving bowls and garnish with the parmesan cheese.