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Serves
US | Metric
Ingredients
  • 1 tbsp olive oil
  • 650 g stewing/braising beef; something with fat content for slow cooking
  • 1 onion, finely diced
  • 2 carrots, peeled, grated and chopped
  • 2 celery sticks, finely diced
  • 4 cloves of garlic, peeled and grated
  • 1 tbsp paprika
  • 2 tbsps tomato puree
  • 1 tbsp red pesto
  • 2 bay leaves
  • 2 tsps dried oregano
  • Handful fresh thyme stems
  • 250 ml red wine
  • 400 ml tin chopped tomatoes
  • 400 ml good quality beef stock
  • 2 tbsps Worcester sauce
  • 1 tbsp soft brown sugar
  • Handful basil leaves roughly chopped
SLOW COOKED SHREDDED BEEF BOLOGNESE SLOW COOKED SHREDDED BEEF BOLOGNESE
SLOW COOKED SHREDDED BEEF BOLOGNESE

This is a game changer on the bolognese front, the beef is slowly cooked for hours so the meat is juicy and tender and the sauce is rich and flavoursome.

Prep 20 minutes
Total 2 hours 20 minutes
  • Season the beef with salt and pepper.
  • Heat the oil and brown the beef on all sides, set aside.
  • Add the onions, carrots and celery to the pan and sauté until soft, add a little more oil if needed.
  • Add the garlic, paprika, puree and pesto and cook for another minute.
  • Add the thyme, oregano and bay leaves.
  • Pour in the red wine and let this bubble and reduce to half its size.
  • Add the tin of tomatoes and the stock and stir.
  • Add the Worcester sauce and place the beef back into the pan, cover and simmer for around 2 hours until the meat is tender.
  • Carefully remove the meat from the pan and set aside. Remove any thyme stems. Turn up the heat on the sauce, add the sugar and taste for seasoning. Let this thicken a little.
  • Shred the beef and add into the sauce.
  • Add the basil leaves and stir.
  • Serve with spaghetti and a drizzle of extra virgin olive oil.


SLOW COOKED SHREDDED BEEF BOLOGNESE

This is a game changer on the bolognese front, the beef is slowly cooked for hours so the meat is juicy and tender and the sauce is rich and flavoursome.

favorite
print
rate
Prep 20 minutes
Total 2 hours 20 minutes
Serves
US | Metric
Ingredients
  • 1 tbsp olive oil
  • 650 g stewing/braising beef; something with fat content for slow cooking
  • 1 onion, finely diced
  • 2 carrots, peeled, grated and chopped
  • 2 celery sticks, finely diced
  • 4 cloves of garlic, peeled and grated
  • 1 tbsp paprika
  • 2 tbsps tomato puree
  • 1 tbsp red pesto
  • 2 bay leaves
  • 2 tsps dried oregano
  • Handful fresh thyme stems
  • 250 ml red wine
  • 400 ml tin chopped tomatoes
  • 400 ml good quality beef stock
  • 2 tbsps Worcester sauce
  • 1 tbsp soft brown sugar
  • Handful basil leaves roughly chopped

  • Season the beef with salt and pepper.
  • Heat the oil and brown the beef on all sides, set aside.
  • Add the onions, carrots and celery to the pan and sauté until soft, add a little more oil if needed.
  • Add the garlic, paprika, puree and pesto and cook for another minute.
  • Add the thyme, oregano and bay leaves.
  • Pour in the red wine and let this bubble and reduce to half its size.
  • Add the tin of tomatoes and the stock and stir.
  • Add the Worcester sauce and place the beef back into the pan, cover and simmer for around 2 hours until the meat is tender.
  • Carefully remove the meat from the pan and set aside. Remove any thyme stems. Turn up the heat on the sauce, add the sugar and taste for seasoning. Let this thicken a little.
  • Shred the beef and add into the sauce.
  • Add the basil leaves and stir.
  • Serve with spaghetti and a drizzle of extra virgin olive oil.