Leanne's Beef Ragu

• 1.2kg beef chuck steak (cut into large chunks)
• 500g fresh egg fettuccine
• 1 cup 'Protector' Cabernet Sauvignon' wine
• 2 large carrot, chopped
• 3 celery stalk, sliced
• 2 brown onion, chopped
• 1 cup of vegetable stock
• 2 x 400g can crushed tomatoes
• 6 sprigs thyme
• 1 dried bay leaf
• 8 cloves garlic, crushed
• Salt & Pepper as desired 
• 2 Tspn coconut sugar or Alternative
• Parmesan & Parsley to serve

Method

1. Place meat, wine, carrot, celery, onion, garlic, thyme, water, tinned tomatoes, bay leaf into slow cooker.
2. Cook on high for 5 hours.
3. Season to taste and add sugar.
4. When ready to serve, add fresh pasta in and cook on high for 10 mins or until pasta is cooked to your liking.
5. Top generous portions with parmesan & fresh parsley.

Leanne's Hot Tip:

Have more time? Intensify flavours by seasoning meat and searing in a pan first. For the time and dirty dish I prefer the quicker one pot method.

Recipe Credit: Leanne Bawden | Founder Wildly Grounded Co