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Slow cooked beef ragu with broad pasta
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Slow Cooked Beef Ragu With Broad Pasta
Super easy dairy-free slow-cooked beef ragu recipe from scratch and serve it with broad noodle, perfect for weekday meals.
Servings: 4
Author: Ina Wrobel
Ingredients
  • 1 kg beef brisket
  • 796 ml crushed tomato
  • 2 tbsp dried garlic
  • 1 medium-size onion, chopped
  • 1 tsp Himalayan salt
  • 1 tbsp fresh cracked black pepper
  • 3 bay leaves
  • 1 tbsp dried thyme
  • 1 tbsp paprika powder
  • 1 cup diced carrot
  • 1 cup diced celery
  • 1 cup beef broth
  • few twigs of fresh thyme
  • fresh parsley for garnish
  • 1 package broad noodle pasta, or pasta of your choice
Instructions
  1. Put all ingredients in the slow cooker, except parsley and pasta noodle, turn it on high for six hours, until the meat falls apart.
  2. Take the meat out, put on the plate, use the fork, shred the meat then put the shredded meat back to the slow cooker.
  3. Cook for another 30 minutes, then keep it warm.
  4. Prepare the broad noodle or pasta of your choice as per package direction.
  5. Serve the ragu over pasta, sprinkle some chopped parsley.
Recipe Notes

If you have a chance to make this meat ragu, write a comment, take a picture, post it, and tag #craftyforhome on Instagram and don't forget to pin it on Pinterest.