600g organic beef shortrib (about 3 ribs)
75g pancetta or streaky bacon, chopped
2 garlic cloves, peeled and chopped roughly
1 tsp dried oregano
1 tsp dried or fresh rosemary, chopped
a pinch of dried porcini mushrooms (about 5), soaked in 50ml of boiling water
1 tbsp sundried tomato paste
splash of red wine
400g tinned chopped tomatoes
To make the shortrib Bolognese sauce in a slow cooker, set it to high and put the beef shortribs in the bottom of the pot. In a large frying pan, fry the pancetta or bacon until sizzling and golden and then add the garlic cloves, oregano and rosemary. Stir together, cooking until aromatic. Quickly chop the now softened porcini mushrooms and add them to the pan, along with the tomato paste. Pour in a splash of red wine and the water from soaking the mushrooms and let it bubble before you pour in the tinned tomatoes. Pour the tomato sauce over the beef ribs and cook for 4-5 hours.
You can also cook this in a casserole in an oven, adding some extra chicken or beef stock. Once the cooking time is up, lift the shortribs out of the sauce and pull the meat off the bone. It should slip away very easily. Skim the fat off the top of the sauce with a spoon or ladle and discard. Stir the shredded beef into the thick, rich tomato sauce and serve on parsnip and courgette strips.
American favourite for slow cooking. Now popular here for braising, slow roasting and BBQ.