Old Bay Slow Cooker Beef Ragu

Directions

1. Cut beef into 4 equal pieces and use 1 tablespoon of Old Bay Seasoning to coat each piece on all sides. Set aside.
2. In a large, heavy bottomed pan, heat oil over MEDIUM-HIGH. Once hot, add onion, garlic, carrot and celery to pan and stir. Sauté for 3-5 minutes or until onion is translucent and vegetables have softened. Stir regularly.
3. Use wine to deglaze pan. Pour over vegetables and stir whilst unsticking any brown bits at the bottom of the pan. Let simmer for 20-30 seconds before removing from heat and transferring to the slow cooker.
4. Add remaining Old Bay, diced tomato, stock, tomato paste and dried herbs to the slow cooker. Stir well to combine with the vegetables. Place beef pieces in the slow cooker, ensuring to submerge in the liquid.
5. Cover and cook for 6 hours on HIGH, or until beef is tender. Once ready, remove beef from slow cooker and shred with the grain using two forks. Return beef and stir through sauce. Change function to KEEP WARM until ready to serve.
6. Bring a large pot of generously salted water to the boil. Cook pasta according to packet directions until al dente. Once ready, drain pasta. Either add pasta to the slow cooker and stir to combine with sauce, or plate individually and spoon sauce over top.
7. Enjoy with a generous amount of parmesan cheese and a sprinkle of freshly chopped parsley on top! For extra creaminess, add two heaped tablespoons of ricotta on each serve.