FODMAP — Modify

Omit onion, use garlic-infused oil, gluten-free pasta, and a sauce and stock without onion or garlic.

Ingredients §

Ragu §

• 2 tbsp extra virgin olive oil
• 500 g beef chuck steak, cut into 2 cm pieces
• 1 brown onion, finely chopped
• 4 cloves garlic, crushed
• 2 sprigs rosemary
• ½ cup red wine
• 500 g tomato pasta sauce
• 1½ cups salt-reduced chicken stock

Pasta and finish §

• 250 g rigatoni
• 25 g parmesan, finely grated
• ¼ bunch basil, leaves picked

Method §

Brown and build §

1. Heat 1 tbsp oil in a frying pan over high heat. Cook the beef, stirring, for 4 minutes or until browned. Transfer to a 5.5 L slow cooker.
2. Add the remaining oil to the pan. Add onion, garlic, and rosemary. Cook, stirring, for 5 minutes or until softened.
3. Add the wine. Bring to the boil. Carefully add the mixture to the slow cooker.
4. Add the pasta sauce and stock. Season. Stir to combine.

Slow cook §

1. Cover and cook on high for 3 hours (or low for 6 hours).

Finish with pasta §

1. Discard the rosemary sprigs. Using two forks, shred the beef in the slow cooker.
2. Add the pasta and stir to combine, ensuring the pasta is covered by sauce.
3. Cover and cook on high for 30 minutes or until pasta is tender.

Serve §

Divide among bowls. Top with parmesan and basil.

Pairs with §

• Quick Focaccia in One Hour — for swiping up the last of the ragu
• Double Chocolate and Pear Cakes — rich dessert that holds up after a slow-cooked beef ragu