Ingredients 6 pound chicken pieces 1 each onion, chopped 6 each potatoes, chopped 1 inch cubes 2 each green peppers, chopped in strips 1/3 cup parsley, fresh, chopped 1 each garlic clove, minced 3 each chicken bouillion cubes, crushed 1/4 teaspoon pepper 3/4 teaspoon basil, dried 4 cup spaghetti sauce
Directions: Combine all ingredients in removable liner. Place liner in base. Cover and cook on auto 5 hours, low 6-8 hours or high 3-4 hours.
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Drop the Store Bought Pasta Sauce...
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I Go Crazy for this Over The Top Ragu with Tagliatelle
This Braised Beef & Pork Ragu Tagliatelle is one of the tastiest ragu you will taste!
The meat is first oven roasted, to extract all those beautiful roast meat flavours. It’s then slowly braised with tomato puree and vegetables for 2 and a half hours.
Some would also call it Bolognese sauce as it works well on any pasta such as tubes or wide flat ones, like pappardelle.
Rather than using minced meat, the meat is pulled for that beautiful, shredded beef and pork fibre.
The sauce is made with red wine, tomato puree, thyme, garlic and vegetables. The pasta is then finished to cook in the pan, absorbing the ragu sauce for a beautiful, tasty result.
Ragu is convenient as it freezes well. I like to divide it in zip lock bags so you have ready made ragu anytime you need it. Why not double the recipe! Using fresh pasta, you can make this meal under 10 minutes. Either buy it fresh or see my ‘how to make pasta recipe’. Either way, enjoy my Braised Beef & Pork Ragu Tagliatelle.
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This is definitely one of those dishes that never fails to please. You simply cannot go wrong with a rich, melt in your mouth ragu. Full recipe will be up on my website soon! ????