Slow Cooker Italian Beef Ragu

note: **Note: used brisket 1.8kg very quick sear on bbq (not for long as it was a bit tough) added tom paste, sugar, defs needs 10 to 12 hrs cooking. Maybe put in over night next time or very early in morning.

1.5 to 2 kg /3 to 4lbs beef roast the cheapest cut will do

2 tbsp olive oil

2 to 3 sprigs handful each fresh rosemary and fresh thyme stems discarded and leaves finely chopped

1 small red onion peeled and finely chopped

4 garlic cloves peeled and finely chopped

1 carrot peeled and finely chopped

1 celery stick finely chopped

375 ml / 1 ½ cups red wine such as Chianti

3×400 g /14oz cans chopped tomatoes crushed tomatoes for North America

2 tbsp pearl barley optional

1 tsp salt and freshly ground black pepper

500 g /1lb fresh or dried pappardelle pasta or rigatoni

2 tbsp unsalted butter

2 handfuls grated Parmesan cheese plus more for garnish

Note: Ingredients may have been altered from the original.

Directions at vikalinka.com

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