Porterhouse Ragu

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August 7, 2019

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

  • Prep: 20 mins
  • Cook: 6 hrs
  • Yields: Serves 4-6


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


1Use 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.

2Saute 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

3Create a little crater in the middle of your soffrito, and rest your meat in it

4Add your tomato paste, wine, and can of tomatoes around your meat, and season with salt & pepper to taste

5Slow cook for about 4-5 hours on low

6Remove your meat from the slow cooker, and using two forks, shred the meat

7Return back to the slow cooker, add some sugar and season further to taste, and cook covered for another hour or so

8Stir in the remainder of your parsley prior to serving

9Serve with pasta, polenta, potatoes, bread.. whatever starch you're up for

10(Photograph is served with pappardelle pasta and Parmesan)


1You can do this with lamb, goat, and most other red meats (wouldn't recommend for anything too lean like kangaroo though)

2If you don't like using wine, use a nice chicken broth and add in a dash of vinegar or lemon

Submitted by Jem Natividad,


3 Reviews

Carlie Weary

January 18, 2021

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


November 12, 2020

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….

Louise Hough

August 13, 2019

Made this one tonight was amazing !!
I didn’t have time to brown off everything so just chucked it all in with 5 scotch fillet steaks ( market value from Woolworths $22 for around 800gms)
High for 1 hour low for 6. Served with gluten free pasta, fresh parsley and shaved Parmesan. 👍


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