Slow Cooked Beef Ragu Cauliflower Mash With Lettuce Peas Recipes

Steps:

• Whisk the tomatoes, wine, tomato paste, garlic and 1/2 teaspoon salt in a 6-quart slow cooker. Add the rosemary and parmesan rind. Season the beef all over with salt and pepper and add to the slow cooker. Cover and cook on low until the meat is very tender, 7 hours. Shred the meat in the slow cooker with two forks, discarding any large pieces of fat. Discard the rosemary sprig and parmesan rind.
• Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1/2 cup cooking water, then drain. Return the pasta to the pot and add the shredded meat and sauce; stir in the reserved cooking water. Cook over medium-high heat, tossing occasionally, until the sauce thickens slightly, 1 to 2 minutes. Season with salt and pepper and stir in half the parsley. Divide among bowls and drizzle with the olive oil; top with shredded parmesan and the remaining parsley.

Steps:

• In a 5-to-6-quart slow cooker, combine onion, garlic, tomato paste, and oregano. Season roast with salt and pepper and place on top of onion mixture.
• Add 2 cups water, cover, and cook on high until meat is tender and can easily be pulled apart with a fork, 4 1/2 hours (or 9 hours on low). Let cool 10 minutes, then shred meat in slow cooker with 2 forks and stir in vinegar to taste.

Steps:

• Heat the oil in a pan and fry the onion, celery, garlic and beef for 5-8 mins until the veg is soft and the meat is browned.
• Stir in the stock, oregano, and tomatoes. Bring to the boil and simmer, covered, for 2 hours, stirring occasionally, until the meat starts to fall apart.
• Put the cauliflower in a pan with 100ml boiling water. Cover and simmer for 8 mins until soft. Drain well and mash with the olive oil and some black pepper.
• In another pan, cook the bacon on a medium heat until crisp. Add the lettuce and fry until golden and wilted. Add the peas and cook for 2-3 mins until heated through.
• Divide the cauliflower mash between 2 bowls, top with the beef ragu and garnish with basil leaves. Serve with the lettuce, bacon and peas on the side.