Italian Style Scotch Beef Ragu

A hearty bowl of ragu is a hit with most people and is also a great way to sneak in vegetables onto fussy eaters bowls! Any left over vegetables or vegetables that need used up can be popped into this dish as it will only add to the flavour of the ragu!

A simple recipe of home cooking goodness!

There are two ways that this can be cooked depending on your time, in a pan (60mins) or in the slow cooker(4-6hours).

Pan Cooking Method (1 hour):

1. In a large frying pan, or wok, sauté the diced beef and the onions in the oil till lightly browned
2. Add the garlic, celery, tinned tomato, tomato puree, pesto, Worcestershire sauce.
3. Add the boiling water to the pan and crumble over the stock cube
4. Season with salt and black pepper
5. Bring to the boil
6. Stir well, cover and simmer for 60 minutes, stirring occasionally
7. Serve with your favourite pasta and top with grated Parmesan cheese.

Slow Cooker Method (4-6 Hours):

1. Put the slow cooker onto high and add the tinned tomato, tomato puree, pesto, Worcestershire sauce
2. Dissolve the stock cube in the boiling water and add to the slow cooker
3. In a large frying pan, or wok, sauté the diced beef and the onions in the oil until lightly browned
4. Add to the slow cooker
5. Season with some salt and black pepper
6. Cover and cook on high for 4 hours, or cook on low for 6 hours
7. Stir well, cover and simmer for 60 minutes, stirring occasionally
8. Serve with your favourite pasta and top with grated Parmesan cheese.