Directions
- 1Brown off the beef for a few minutes on a high heat in a pan with a drizzle of olive oil. (This step is optional if you are short on time).
- 2Add the beef, onion, garlic, chopped tomatoes, tomato puree, stock pot, oxo cube, water, dried herbs, salt, and pepper to the slow cooker.
- 3Stir all ingredients well in the slow cooker.
- 4Cook on low for 6 hours.
- 5Shred the cooked beef.
- 6Add the cream, parmesan, and fresh basil to the slow cooker with the shredded beef.
- 7Stir well and cook for another 30 minutes.
- 8While the beef is cooking, boil the pasta according to package instructions.
- 9Once the pasta is cooked, add a ladle of pasta water and the pasta into the sauce in the slow cooker.
- 10Stir well until all the pasta is fully coated.
- 11Serve with garlic bread and an optional garnish of parmesan and fresh basil.
Ingredients
- 500 g casserole or brisket beef
- 300 g pasta
- 1 red wine stock pot
- 1 beef oxo cube
- 1 onion finely diced
- 3 tsp minced garlic
- 2 tsp basil
- 2 tsp oregano
- 1 tsp thyme
- 1 pinch salt
- 1 pinch pepper
- 2 tbsp tomato puree
- 1 tin chopped tomatoes
- 250 g water
- 100 ml single cream
- 50 g grated parmesan
- 1 bunch fresh basil finely chopped
- 1 drizzle olive oil
Equipment
slow cookerpantongswooden spoon
Tips
- This recipe only takes about 20 minutes to prep in the morning.
- Cook on low for 6 hours.
- Serve with garlic bread and optional garnish of parmesan and fresh basil.
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