Heat half the oil in a large frying pan over high heat. Cook beef, in two batches, for 5 minutes or until browned. Transfer to the bowl of a 5.5-litre slow cooker.
Add remaining oil to pan. Add onion, celery and carrot. Cook for 3 minutes or until just tender.
Add wine, tomatoes with liquid from cans, stock, paste and thyme to pan. Bring to the boil. Carefully pour over beef. Stir to combine. Cover with lid.
Cook on low for 6 hours (or on high for 4 hours) or until beef is very tender. Stir with a wooden spoon to roughly shred beef. Toss ragu through fettuccine. Season with salt and pepper. Serve topped with parmesan and parsley.
2551 kj ENERGY 19.3g FAT TOTAL 6.7g SATURATED FAT 5.1g FIBRE 46.9g PROTEIN 116mg CHOLESTEROL 505mg SODIUM 51.7g CARBS (TOTAL)
All nutrition values are per serve
You could also use beef blade, oyster, skirt or topside for this recipe. These cuts of meat become lovely and tender when slow cooked. Once cooked, the ragu can be refrigerated in an airtight container for up to 3 days. To reheat, place ragu in a saucepan over medium-low heat. Cook, stirring occasionally for 20 minutes or until hot.