Porterhouse Ragu

You can make a really rich ragu with relatively little ingredients – just a bit of patience and timing.

Submitted by Jem Natividad,

Porterhouse Ragu

You can make a really rich ragu with relatively little ingredients - just a bit of patience and timing.
No ratings yet
Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Servings 6


  • 1kg porterhouse roast beef
  • 1 red capsicum, chopped roughly
  • 1 bunch of shallots, chopped roughly
  • 5 cloves garlic (I squash it with a knife and give it a once through slice)
  • 1 bunch parsley, chopped roughly (including stalks)
  • A handful of mushrooms, roughly chopped
  • 4-6 fresh bay leaves
  • A few stalks of thyme
  • 4-6 tbsps tomato paste
  • 1 can of tomato
  • 1 glass of white wine (I used a cheap bottle of sauvignon blanc)
  • 1 cup of hot chicken stock
  • A little bit of cooking oil
  • Salt & pepper
  • A little bit of sugar


  • Use the brown / sear function on your slow cooker (if you don't have a slow cooker, do this is a pan on the stove). Brown your piece of roast thoroughly in a little bit of cooking oil, until you develop a nice crust. Season liberally on the exposed side as you brown. Set aside while you prepare your soffrito.
  • Saute your shallots, garlic, and capsicum in the meat's juices. Once that begins to soften nicely, add your mushrooms, bay leaves, 3/4 of your parsley (from the stalk up - leave 1/4 of the leaves for later), and saute for a few more minutes
  • Create a little crater in the middle of your soffrito, and rest your meat in it
  • Add your tomato paste, wine, and can of tomatoes around your meat, and season with salt & pepper to taste
  • Slow cook for about 4-5 hours on low
  • Remove your meat from the slow cooker, and using two forks, shred the meat
  • Return back to the slow cooker, add some sugar and season further to taste, and cook covered for another hour or so
  • Stir in the remainder of your parsley prior to serving
  • Serve with pasta, polenta, potatoes, bread.. whatever starch you're up for
  • (Photograph is served with pappardelle pasta and Parmesan)


  • You can do this with lamb, goat, and most other red meats (wouldn't recommend for anything too lean like kangaroo though)
  • If you don't like using wine, use a nice chicken broth and add in a dash of vinegar or lemon

3 thoughts on “Porterhouse Ragu”

  1. I have made this 3 times now, due to popular demand. Easy and delicious. I prepare the night before and hubby turns the slow cooker on in the morning. I have added celery. I used brisket the first 2 times and it fell apart easily with a fork. This time I actually used a piece of porterhouse – eating this tonight!
    Oh and I put the thyme in with the parsley….

  2. I’m a bit confused here. The ingredients have a cup of stock, and also thyme, but nowhere does it say to include these?

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating

Scroll to Top