Sunday, 6 July 2008

Braised Beef Ragu with Rotini Pasta

2 tablespoons olive oil
3 lbs. beef rump roast or round roast
1 onion, minced
3 cloves garlic, minced
3 cans whole tomatoes (undrained)
1/2 cup red wine
1 small can of tomato paste
1 teaspoon basil
1 teaspoon oregano
2 teaspoons salt
black pepper to taste
1/2 bag rotini pasta

  • Heat the olive oil in a large, deep frying pan. 
  • Add the beef in one whole piece and fry on each side for about 5 minutes, turning until the whole exterior is golden brown. 
  • Place all remaining ingredients (except pasta) with the beef in a crockpot or slow cooker.
  • Cover and cook on high for 4-5 hours, or cook on low for 7-8 hours. 
  • At some point, if the beef peaks out over the liquid, chop it down until it's all under the liquid.
  • When the beef falls apart easily when pulled at with two forks, it is ready. 
  • Shred the beef into pieces and give it a good stir.
  • Add the 1/2 bag of rotini pasta, stir, and continue cooking until the pasta is done.  Add a bit of water if it looks like this is needed.