Simple Slow Cooked Beef Ragu

You Will Need

7 Litre & Cover 

4 Litre & Cover


  • 1 kg Chuck or Gravy Beef cut into 4 equal pieces.
  • 1 cup onion finely chopped
  • 1 cup carrot finely chopped
  • 1 cup celery finely chopped
  • 3 cloves minced garlic ( optional )
  • 3 tablespoons olive oil.
  • 1x 400 g can chopped tomatoes
  • 140 g approx tomato paste
  • 1 x 700 g bottle Passata
  • 3 bay leaves
  • 2 teaspoons dried thyme
  • 1 whole chilli
  • 3 cups chicken or beef stock
  • Salt and Pepper to taste.
  • Pappardelle or Fettuccine Pasta
  • Fresh Parmesan Cheese.


  1. Heat the 7 litre on a medium to low heat and then add the olive oil.
  2. Stir in the onion, celery and carrot until translucent. Lower the heat if the onions begin to brown.
  3. Once soft, add the remaining ingredients and stir well. Increase the heat until the mixture is bubbling gently. 
  4. You may place the lid half on and half off for the first 2 hours.
  5. Remove the cover and alter the heat if need be continue the cooking and stirring occasionally until the mixture is reduced and the beef tears apart easily with a fork.
  6. Remove the bay leaves and whole chilli. Salt and Pepper to taste.
  7. Boil the pasta: you must toss some sauce with the cooked pasta before you serve.  Top with more sauce and lashings of freshly grated parmesan cheese.

    Bon Apetit! Serves 6