• 1 tbsp olive oil
  • 700 g braising steak
  • 90 g cubed pancetta
  • 1 onion, finely chopped
  • 2 carrots, peeled and finely diced
  • 2 sticks of celery, finely sliced
  • 2 cloves of garlic, finely sliced
  • 175 ml red wine
  • 2 x 400g tins of chopped tomatoes
  • 1 tbsp fresh rosemary, finely chopped
  • 500 g pappardelle pasta
  • Parmesan shavings, to serve (optional)


  1. 1

    Heat the oil in large frying pan on the hob over a medium-high heat and fry the beef in batches until nicely browned. Remove from the heat and set aside. 

  2. 2

    Add the pancetta to the same pan and fry for 2-3 minutes. Add the onion, carrots and celery, and fry for a further couple of minutes until they start to colour and then add the garlic. Fry for a minute and then remove everything from the pan. 

  3. 3

    Add the wine to the pan and bring to the boil. Simmer for a couple of minutes and then remove from the heat. 

  4. 4

    Put the beef in the slow cooker, along with the pancetta, vegetables and wine. Add both tins of tomatoes. Cover and cook on low for 7 hours, adding the fresh rosemary half an hour before the end of the cooking time. Season with black pepper. 

  5. 5

    Just before the ragu has finished cooking, cook the pasta according to the packet instructions. Divide between 6 bowls and top with the ragu. Sprinkle with parmesan shavings to serve. 

Nutritional Details

Each serving provides
  • Energy 2546kj 608kcal 30%
  • Fat 21.1g 30%
  • Saturates 8.0g 40%
  • Sugars 9.0g 10%
  • Salt 0.9g 15%

% of the Reference Intakes

Typical values per 100g: Energy 574kj/137kcal

Each serving provides

57.4g carbohydrate 4.6g fibre 39.4g protein

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