Ingredients

The following ingredients have 4 Servings
  • 2 tablespoon extra virgin olive oil
  • 1 large (200g) brown onion, chopped finely
  • 6 drained anchovy fillets, chopped
  • 3 clove garlic, chopped finely
  • 1 tablespoon tomato paste
  • 1/2 cup (125ml) dry red wine
  • 400 gram can chopped tomatoes
  • 1 tablespoon fresh thyme leaves
  • 1 fresh bay leaf
  • 1 kilogram gravy (shin) beef, cut into 5cm pieces
  • 500 gram pappardelle pasta
  • fresh thyme or basil, to serve

Instruction

  • Heat oil in a large frying pan over high heat. Cook onion, stirring, until softened. Add anchovy and garlic; cook about 1 minute or until fragrant. Stir in tomato paste then wine; bring to the boil. Boil, uncovered, for about 3 minutes or until reduced. Stir in undrained tomatoes and herbs.
  • Transfer mixture to a 4.5-litre (18-cup) slow cooker with beef; mix well. Cook, covered, on low for 6-8 hours, or until beef is very tender.
  • Discard bay leaf. Remove beef from cooker; shred meat coarsely. Return beef to cooker and stir though sauce. Season to taste with salt and freshly ground black pepper.
  • Cook pasta in a large saucepan of well-salted boiling water until just tender. Reserve 1/2 cup (125ml) of the cooking water. Drain pasta. Return pasta to pan, toss through the beef ragu and the reserved cooking water if needed.
  • Serve pasta with fresh thyme or basil, if desired.