Season flour with salt and pepper. Place in a plastic bag or plastic container with a close fitting lid. Add steak, tie or seal, and toss gently to coat all the pieces evenly.
Switch slow cooker on to low heat to start warming.
Heat oil in a pan, add the steak pieces and stir-fry to brown all sides. Transfer to the slow cooker.
Heat a little more oil in the pan, add the onion and garlic and cook ~3 minutes. Add celery and carrot and stir-fry another 3-4 minutes until they start to brown lightly.
Add the tomatoes, paste, herbs, stock and vinegar to the pan, combine well and allow to simmer for a few minutes.
Pour the tomato mixture over the beef in the slow cooker, gently stir to combine, cover and cook on low ~4 hours until meat is tender.
When the Ragu is ready cook the pasta in boiling salted water until just done (usually 8-10 minutes).
Serve Ragu over the pasta sprinkled with Parmesan cheese.
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|Serving Size: 1 (812g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 434 (38%)|
|Amt Per Serving||% DV|
|Total Fat 48.2g||64 %|
|Saturated Fat 18.5g||93 %|
|Monounsaturated Fat 19.9g|
|Polyunsanturated Fat 1.9g|
|Cholesterol 165.2mg||51 %|
|Sodium 696.6mg||24 %|
|Potassium 1662.7mg||44 %|
|Total Carbohydrate 106.8g||31 %|
|Dietary Fiber 7.2g||29 %|
|Sugars, other 99.6g|
|Protein 67.9g||97 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1151
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