The art of slow

Much like hand-stitching or upcycling old clothes, slow cooking is also an act of care. It’s about transforming what you already have into something amazing.

It’s the ultimate act of patience, letting time and heat work their magic, transforming simple ingredients into something rich, deep, and oh-so-satisfying.

And as autumn settles in—the air crisp, the days shorter, and the urge to hibernate growing stronger—there’s no better time to embrace it.

Just like my workshops, slow cooking is about being present, creating something with your hands, and enjoying the process. So, grab a pot, get comfy, and let’s make Beef Ragu—a dish that’s as much about the journey as the delicious, hearty reward.

Slow Cooked Beef Ragu Recipe

Serves: 4-6 | Time: 15 min prep + 3-4 hours slow cooking

Ingredients:

• 800g beef chuck or brisket, cut into large chunks (always use a cheaper cut, no need to use expensive cuts and I promise there’s more flavour in the more cost effective option

• 1 onion, finely chopped

• 2 carrots, diced

• 4 cloves garlic, minced

• 2 tbsp olive oil

• 1 cup red wine (optional but recommended)

• 1 can (400g) crushed tomatoes

• 2 tbsp tomato paste

• 1 cup beef stock

• 1 tsp dried oregano

• 1 tsp dried thyme

• 1 bay leaf

• Salt & pepper to taste

• ½ tsp chili flakes (optional, for a little warmth)

• 1/2 cup whole milk (for extra richness)

• Fresh parsley and parmesan, for serving

• Cooked pappardelle or your favorite pasta

Method:

1. Heat olive oil in a large, heavy-based pot over medium-high heat. Brown the beef pieces on all sides, then remove and set aside.

2. In the same pot, add onion, carrots, and celery. Sauté until softened (about 5 minutes). Add garlic and cook for another minute.

3. Stir in tomato paste, cooking for 1-2 minutes to deepen the flavor.

4. Pour in red wine, scraping up any browned bits from the bottom. Let it simmer for 2 minutes.

5. Add the tomatoes, beef stock, oregano, thyme, bay leaf, salt, and pepper. Return the beef to the pot. (if you have a slow cooker now is the time to transfer this so I can sit on low alllllll day)

6. Cover and reduce to a low simmer. Cook for 3-4 hours, stirring occasionally, until the beef is fall-apart tender.

7. Shred the beef using two forks and stir in the milk for an extra velvety finish. Let it simmer for another 10 minutes.

8. Serve over pasta, topped with fresh parsley and parmesan.

Beef Ragu with Parmesan

So while this ragu simmers, why not pick up that jumper you’ve been meaning to mend or plan your next creative project? (Psst—my Slow Stitching workshops are the perfect place to start!)

Hungry for more creativity? Check out my upcoming workshops