Ingredients

1.2 kg beef chuck (braising/casserole) steak

1 tsp cooking (kosher) salt, plus extra to taste

½ tsp freshly cracked black pepper, plus extra to taste

3 tbsp extra-virgin olive oil

1 red or brown onion, finely diced

1 carrot, finely diced

2 celery stalks, finely diced

1 tbsp freshly grated garlic

60 g tomato paste

60 ml red wine (or 2 tbsp balsamic vinegar)

700 g passata

1 beef stock cube or 1 tsp beef stock (bouillon) powder

1 tbsp sugar (any type)

5 sprigs thyme

2 bay leaves

400 g fresh lasagne sheets, or the pasta of your choice

1 tbsp extra-virgin olive oil (for drizzling)

Freshly grated parmesan, to serve

Instructions

Step 1: Season both sides of the beef chuck with salt and pepper.

Step 2: Heat 3 tablespoons of olive oil in a large, deep, heavy-based frying pan over medium–high heat.

Step 3: Add the beef to the pan (work in batches if needed) and cook for 6–8 minutes, turning once halfway, until browned all over. Remove from the pan and set aside.

Step 4: In the same pan, add the onion, carrot, celery, and garlic. Cook, stirring frequently, for 3–4 minutes until softened.

Step 5: Stir in the tomato paste and cook for 1–2 minutes to deepen the flavor.

Step 6: Pour in the red wine (or balsamic vinegar) and cook for 2–3 minutes until most of the liquid evaporates. Turn off the heat.

Step 7: In the base of a slow-cooker, combine the passata, beef stock cube or powder, sugar, thyme sprigs, and bay leaves. Add the cooked vegetable mixture and stir to combine.

Step 8: Transfer the browned beef pieces to the slow-cooker, pressing them into the sauce and spooning sauce over any exposed parts so they are mostly submerged.

Step 9: Cover and cook on low for 8 hours or on high for 5 hours, until the beef is tender and can be easily pulled apart with two forks. If needed, continue cooking in 30-minute intervals until fully tender.

Step 10: Remove and discard the thyme sprigs and bay leaves. Shred the beef inside the slow-cooker using two forks. The sauce will thicken as it cools. Taste and season with additional salt and pepper if needed.

Step 11: Bring a large pot of salted water to a boil. Cut or slice the lasagne sheets into 2.5 cm (1 inch) strips. Cook the sheets in the boiling water for 60–90 seconds or until al dente. Drain and drizzle with 1 tablespoon of olive oil to prevent sticking.

Step 12: Stir one-quarter of the ragu into the cooked lasagne strips and divide among four bowls. Top each serving with extra ragu, freshly grated parmesan, and a sprinkle of black pepper. Serve immediately.

Tips & Variations

For a stovetop or oven option, after browning the beef and cooking the vegetables, add all ingredients to a heavy pot and simmer gently for 3–4 hours until tender.

Use balsamic vinegar if you don’t have red wine for a nice tangy flavor.

Try serving the ragu with pappardelle or tagliatelle instead of lasagne sheets for a change.

Adding a splash of cream just before serving can create a richer sauce.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of water or stock if the sauce is too thick. This ragu also freezes well – freeze in portions for up to 3 months and thaw overnight in the fridge before reheating.

FAQs

Can I use a different cut of beef?

Beef chuck is ideal because it becomes tender over long, slow cooking. You can also use brisket or shin, which work well for braising and slow-cooked dishes.

What if I don’t have a slow-cooker?

You can simmer the ragu gently in a heavy pot on the stovetop for 3–4 hours or cook it in a low oven (around 150°C/300°F) covered, until the beef is tender and the flavors meld.