@saidelgado: Jetskiiiing with @just_r

Sai Delgado

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Region: PH

Friday 16 October 2026 12:29:21 GMT

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Slow Cooker Beef Ragu Dump Bag | My wife was craving a Beef Ragu, so here is a dump bag version for all your making dinner ahead needs 🤍 Serves: 8 Time: 6-10 hours, depending on slow cooker setting 4 tbsp olive oil 1.5kg diced Irish stewing beef (beef shin or cheek is especially delicious), cut into large pieces 2 tbsp plain flour 1 large onion, finely chopped 1 carrot, finely chopped 2 celery sticks, finely chopped 3 thyme sprigs 2 bay leaves 3 garlic cloves, thinly sliced 250ml white wine 2 x 400g tins chopped tomatoes Squidge of tomato purée 500g dried pappardelle Extra-virgin olive oil Sea salt and black pepper To serve: Parmesan or pecorino shavings Fresh basil leaves Place the flour, beef, onion, carrot, celery, garlic, bay leaves, thyme, tinned tomatoes, white wine and tomato purée into a freezer bag. Seal, label, and freeze until you're ready to cook. The night before, defrost the contents in the fridge. When you're ready to cook, transfer the contents of the bag to the slow cooker, along with the milk and season generously. Cover and cook on high for 6 hours or low for 8–10 hours. If the mixture looks too dry, add a splash of water or chicken stock. The beef is ready when it’s tender and shreds easily with a spoon. About 10 minutes before the ragu is done, cook the pasta in boiling salted water for 8–10 minutes or until al dente. Drain and drizzle with extra-virgin olive oil. Shred the beef into the sauce, then serve the ragu over the pasta, topped with plenty of grated Parmesan or Pecorino. Enjoy.

Slow Cooker Beef Ragu Dump Bag | My wife was craving a Beef Ragu, so here is a dump bag version for all your making dinner ahead needs 🤍 Serves: 8 Time: 6-10 hours, depending on slow cooker setting 4 tbsp olive oil 1.5kg diced Irish stewing beef (beef shin or cheek is especially delicious), cut into large pieces 2 tbsp plain flour 1 large onion, finely chopped 1 carrot, finely chopped 2 celery sticks, finely chopped 3 thyme sprigs 2 bay leaves 3 garlic cloves, thinly sliced 250ml white wine 2 x 400g tins chopped tomatoes Squidge of tomato purée 500g dried pappardelle Extra-virgin olive oil Sea salt and black pepper To serve: Parmesan or pecorino shavings Fresh basil leaves Place the flour, beef, onion, carrot, celery, garlic, bay leaves, thyme, tinned tomatoes, white wine and tomato purée into a freezer bag. Seal, label, and freeze until you're ready to cook. The night before, defrost the contents in the fridge. When you're ready to cook, transfer the contents of the bag to the slow cooker, along with the milk and season generously. Cover and cook on high for 6 hours or low for 8–10 hours. If the mixture looks too dry, add a splash of water or chicken stock. The beef is ready when it’s tender and shreds easily with a spoon. About 10 minutes before the ragu is done, cook the pasta in boiling salted water for 8–10 minutes or until al dente. Drain and drizzle with extra-virgin olive oil. Shred the beef into the sauce, then serve the ragu over the pasta, topped with plenty of grated Parmesan or Pecorino. Enjoy.

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