Crock-Pot Beef Ragu with Penne and Ricotta
Crock-Pot Beef Ragu with Penne and Ricotta requires around 6 hours and 20 minutes from start to
Mushroom lentil beef ragu
Details
- Servings: 10
- Dish: main course
Cuisine
- italian
Ingredients
- 15g dried porcini mushrooms
- 4 tbsp rapeseed oil
- 800g stewing beef, cut into chunks
- 300g chestnut mushrooms, roughly chopped
- 1 large onion, finely chopped
- 2 carrots, finely chopped (about 300g)
- 2 celery sticks, finely chopped
- 7 garlic cloves, finely chopped
- 100g tomato purée
- 400g can lentils, drained and rinsed
- 500ml beef stock
- large knob of butter
- 1 parmesan rind (optional)
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