• www.sourcedfood.com.au

Beef Ragu


Cooked in the Slow cooker for 8 hours on low.

1 kg Topside cut into 1/4's

400g Sourced Tomato and herb Sauce

1/2 cup Shiraz

1/2 Cup Porcini Mushrooms ( dried)

2 cloves Garlic

Salt and pepper, season to taste.

Set Slow cooker to low for 8 hours.

Shred Beef with forks and mix.

Serve with Chopped basil and freshly grated parmesan Cheese and Cooked fettuccini.

0 views0 comments

Recent Posts

See All