Beef Ragu with Penne

Ingredients

• 2 tablespoons grapeseed oil
• 2 brown onions diced
• 1 clove garlic minced
• 1.5 kilograms beef bolar blade cut into 4cm chunks
• 8 baby Dutch carrots tops removed, peeled
• 2 celery sticks chopped 2cm
• 1 tablespoon fresh thyme
• 1 tablespoon fresh rosemary
• 2 cups tomato passata
• 2 cups beef stock
• 10 cups cooked pasta or mashed potatoes to serve

Directions

Using a 6 litre slow cooker. 

1. Using a frypan or a searing slow cooker, heat the oil over a medium heat and sauté the onion and garlic until golden brown, approximately 6 minutes, stirring occasionally. Place into the slow cooker bowl.
2. In the same frypan, add the beef and seal until browned on all sides and place into the slow cooker.
3. Add the carrots, celery, thyme, rosemary, passata and stock to the slow cooker bowl and stir until combined.
4. Place the lid onto the slow cooker and select the LOW setting for 10-12 hours, the HIGH setting for 8-10 hours or the AUTO setting for 8-12 hours.
5. Remove the lid and serve with mashed potatoes or cooked pasta.