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@noeminasti_:

Noemi
Noemi
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Region: IT
Friday 02 October 2026 15:31:10 GMT
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greta_esposito__
greta_esposito__ :
quando esce???
2026-10-03 10:51:13
0
federica_ricciardi
𝐻𝒾, 𝐼’𝓂 𝐹𝑒𝒹𝑒𝓇𝒾𝒸𝒶 :
Noemiii quando esce la maglia velata a maniche lunghe la voglioooo
2026-10-02 15:37:49
1
dontforget2gohome07
Dontforget2gohome :
Ringrazia Zara per l’ispirazione. 😅
2026-10-03 07:54:44
2
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Slowcooker BBQ Beef Ragu Serves 6 - 8 Large chunks of beef shredded but with some sweetness from the barbecue, it’s a twist I love. Don’t forget to get my prep & go book for lots of dump bag recipes, comment PREP. Ingredients: 1kg beef brisket, whole 1 tbsp olive oil (optional) 5 tbsp BBQ sauce 2 tbsp reduced-fat red pesto 2 x 400g tins of chopped tomatoes 2 tsp Worcestershire sauce 1 carrot, finely diced - Optional 1 celery stick, finely diced - Optional 1 onion, finely diced 4 garlic cloves, crushed 1 beef stock pot 1 tsp dried oregano 100ml red wine (Optional) 500g dried pappardelle pasta salt and pepper, to taste 50g Parmesan cheese, grated, to serve Method: 1. If you want to sear the beef before cooking it, do so in a hot pan over a medium–high heat with the olive oil for 1 minute, or until browned, cooking on each side. You can skip this step if you prefer. 2. Add all the other ingredients, except the pasta and Parmesan, to the slow cooker, season with plenty of salt and pepper, stir and cook on high for 7–8 hours. Alternatively add to a freezer bag and use when you like. 3. Once cooked, remove the beef and shred it using two forks.  4. Cook the pappardelle according to the packet instructions, drain then add the ragu and stir through. Serve topped with grated parmesan.  For more dump bag recipes like this, preorder my brand new book Prep & Go! Comment PREP and I'll send you the link :)  #boredoflunch #Recipe #slowcooker #crockpot #ragu
Slowcooker BBQ Beef Ragu Serves 6 - 8 Large chunks of beef shredded but with some sweetness from the barbecue, it’s a twist I love. Don’t forget to get my prep & go book for lots of dump bag recipes, comment PREP. Ingredients: 1kg beef brisket, whole 1 tbsp olive oil (optional) 5 tbsp BBQ sauce 2 tbsp reduced-fat red pesto 2 x 400g tins of chopped tomatoes 2 tsp Worcestershire sauce 1 carrot, finely diced - Optional 1 celery stick, finely diced - Optional 1 onion, finely diced 4 garlic cloves, crushed 1 beef stock pot 1 tsp dried oregano 100ml red wine (Optional) 500g dried pappardelle pasta salt and pepper, to taste 50g Parmesan cheese, grated, to serve Method: 1. If you want to sear the beef before cooking it, do so in a hot pan over a medium–high heat with the olive oil for 1 minute, or until browned, cooking on each side. You can skip this step if you prefer. 2. Add all the other ingredients, except the pasta and Parmesan, to the slow cooker, season with plenty of salt and pepper, stir and cook on high for 7–8 hours. Alternatively add to a freezer bag and use when you like. 3. Once cooked, remove the beef and shred it using two forks.  4. Cook the pappardelle according to the packet instructions, drain then add the ragu and stir through. Serve topped with grated parmesan.  For more dump bag recipes like this, preorder my brand new book Prep & Go! Comment PREP and I'll send you the link :)  #boredoflunch #Recipe #slowcooker #crockpot #ragu

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