Ingredients
0.6 kg (1.25 lb) beef chuck (braising/casserole) steak
0.5 tsp cooking (kosher) salt, plus extra to taste
0.25 tsp freshly cracked black pepper, plus extra to taste
1.5 tbsp extra-virgin olive oil
0.5 red or brown onion, finely diced
0.5 carrot, finely diced
1 celery stalks, finely diced
0.5 tbsp freshly grated garlic
30 g (0.13 cup) tomato paste
30 ml (0.13 cup) red wine (or 2 tbsp balsamic vinegar)
350 g (1.25 cups) passata
0.5 beef stock cube or 1 tsp beef stock (bouillon) powder
0.5 tbsp sugar (any type)
2.5 sprigs thyme
1 bay leaves
200 g (7 oz) fresh lasagne sheets, or the pasta of your choice
0.5 tbsp extra-virgin olive oil
Freshly grated parmesan, to serve
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Prepare the beef – Season both sides of the beef with salt and pepper.
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Heat the olive oil in a large, deep, heavy-based frying pan over medium–high heat.
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Add the beef to the pan and cook (in batches if needed) for 6–8 minutes, turning once halfway, until browned all over. Remove from the pan and set aside.
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Cook the vegetables – To the same pan, add the onion, carrot, celery and garlic. Cook, stirring, for 3–4 minutes until softened.
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Add the tomato paste and cook, stirring, for 1–2 minutes.
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Add the wine to the pan and cook for 2–3 minutes, or until most of the wine has evaporated. Turn off the heat. (See note 1 to continue with stovetop method or to cook in the oven.)
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Cook the ragu in the slow-cooker – To the base of a slow-cooker, add the passata, beef stock cube or stock powder, sugar, thyme and bay leaves. Add the onion and vegetable mixture and stir to combine.
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Transfer the beef pieces to the slow-cooker. Squish the beef into the sauce and spoon the sauce over any exposed parts of the beef (most of it should be submerged in the sauce).
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Cover and cook on low for 8 hours or high for 5 hours or until the beef is tender and it can be pulled apart with two forks. If it is not tender enough to pull apart with two forks, continue to cook in 30- minute intervals until it is.
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Shred the beef – Remove the thyme sprigs and bay leaves and discard. Shred the beef using two forks. Note the sauce will thicken as it stands. Season with salt and pepper to taste.
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Cook the lasagne sheets – Bring a large pot of salted water to the boil. Cut or slice the lasagne sheets into 2.5 cm (1 inch) strips . Add to the boiling water and cook for 60–90 seconds or until al dente (or cook your chosen pasta according to the packet instructions). Drain and drizzle with the olive oil to stop the sheets sticking.
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Assemble and serve – Stir one-quarter of the ragu through the lasagne sheets and divide among four bowls. Top with extra ragu, parmesan and black pepper.
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