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Leftover Lamb Ragu Ragu Boar ragù with lemon pangrattato Heat 1 tablespoon of oil in a large Dutch oven over medium-high heat. (If using lamb strips, cook for 5 minutes, turning frequently, until browned.) Taste, … Whisk the tomatoes, wine, tomato paste, garlic and 1/2 teaspoon salt in a 6-quart slow cooker. Step 5. Simmer, stirring occasionally, for 3-3 1/2 hours or until lamb is fork-tender and beginning to fall apart. Turn the heat down low and place a lid on the pan. You'd need to walk 91 minutes to burn 325 calories. With ribbons of soft pappardelle pasta … Make the pasta dough: Bring a small pot of water to a boil. and freshly ground black pepper 100g/4oz pappardelle 50g/2oz pancetta, cut into 2cm/1in . ground black pepper freshly. Calorie Breakdown: 29% fat, 48% carbs, 24% prot. Preparation. 5 garlic cloves minced. In the same frypan, add the red wine and cook for 2-3 minutes, continually stirring. 2 Add ground lamb and cook until browned and cooked through, breaking up the meat into crumbles. Succulent slow cooked lamb ragu served with al dente wholemeal pappardelle pasta topped with a hearty Italian ragu sauce, made with black garlic, capsicum, spinach and mediterranean black olives. If the mixture seems too thick, add in the remaining half cup of chicken stock. Return the meat to the pan and add the wine to deglaze. 1 1/4 cups lamb increase from a cube is fine. Preheat oven to 175 degrees Celsius (350 degrees Fahrenheit) Heat the olive oil in a large pot over medium-high heat. Directions. Serves 6. 1 Heat the olive oil in large Dutch oven or large saute pan, and sauté onion, celery, carrots and garlic until softened. Not only does it taste great – it’s under 500 calories too! Sift together flour, soda, ginger, cinnamon, and salt, add to first mixture. Instructions. Add the tomato paste and garlic and fry for one minute longer, stirring continuously. Step 3. Heat a skillet or pan on medium to high, add the oil and brown the meat on both sides until it is golden and brown. While the tomatoes and eggplant are roasting, start the ragu. Stir to combine. Add the pappardelle and cook until al dente, 8 to 10 minutes or according to the package directions. 5 garlic cloves minced. Season with salt and pepper. There are 70 calories in 1/2 cup of Ragu Ragu Traditional Sauce. 1 1/2 ribs celery, finely diced. 1/2 teaspoon dome cinnamon. Season the lamb neck well and dust with the flour. Stir in the crushed tomatoes and at least a cup of the chicken broth. 2. In a frying pan over medium-high heat, add the bacon and fry until crispy. Original recipe yields 6 servings. Strain the liquid, reserving the liquid, … Season to taste. Heat the olive oil in the instant pot on … Add the garlic and lamb and cook for a further 2 minutes over a low heat. Add all of the ragu sauce ingredients to the pressure cooker bowl. Add lamb to skillet and sauté until browned, about 5 minutes. Deglaze the pan. 2 teaspoons kosher salt separated. Set the vegetables aside in a bowl to be added at the end. Add the panko and … 500gm dried pappardelle Handful of parsley, chopped Salt and pepper. Add the lamb and cook it until it's brown, using a wooden spoon to gently chop up the mince. Slow Cooked Lamb Ragu Wholemeal Pappardelle. The ingredient of Lamb Ragù. … cut into about 2" (5cm) square pieces. Season the lamb shanks generously with salt and black pepper (I use about 1 teaspoon salt and ½ teaspoon black pepper). This hearty and healthy lamb ragu is the perfect meal for colder days, and pappardelle makes a great vehicle for lots of fresh veggies. Around 2 minutes per side. 3 cloves garlic crushed or grated. Sprinkle lamb with salt, pepper, and flour. Slow Cooker Lamb Ragu is a healthy clean eating comfort food that’s perfect for those in between months as the weather starts to cool. Add the onion and garlic to the hot pan and mix well, then cook, stirring occasionally, for 5-6 minutes until golden. Mix well and chill for at least an hour, to overnight. Add rosemary and sage sprigs, onion, garlic, carrot and celery. Bolognese is a traditional hearty Italian meat sauce -- ragù alla Bolognese. Cook the vegetables with a pinch of salt for about 10 minutes until they are soft. Heat 2 tablespoons olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the lamb and brown on all sides. Heat half the oil in a large flameproof casserole pan over high heat. Heat a large soup pot over high heat. Prep the mushrooms: pour the boiling water over the dried porcini and let them rehydrate. 2. Even gluten free and bean-based pastas can be used to meet special dietary needs. Add the wine and boil until reduced to 1/3 cup, 5 minutes. Cook the pappardelle according to package directions. Adapted from How to Cook Italian by Giuliano Hazan; Scribner, 2005. Add the rosemary and parmesan rind. Lamb ragù is a hearty and simple pasta sauce recipe that is wonderful served over pasta or rice. Cook pasta or rice according to package directions to be hot when sauce is ready to serve. Saved! Heat olive oil in a wide, high sided skillet over medium heat. Add onion, celery, carrot and garlic. : … (350g) - $6.30 RRP. Baked Pappardelle with Pancetta and Porcini. In a large Dutch … 2. See the Nutrition Facts table below for other details like fat, protein, carbohydrate, and sugar content. ¼ cup olive oil. Rub seasoned flour all over lamb. Add the … Remove the lamb neck bones and bay leaves. Stir in the onion, garlic, coriander and fennel and cook over low heat for 5 minutes. Season lamb with salt and pepper. Cook the pappardelle for 10-12 minutes in salted boiling water, until al dente. Season beef with salt and pepper to taste. Calories: 750 per serving. Heat olive oil in a wide, high sided skillet over medium heat. Thaw overnight in the fridge. 2 pounds lamb leg. Our lamb ragù pappardelle recipe. Full nutritional breakdown of the calories in Lamb Ragu based on the calories and nutrition in each ingredient, including Lamb, domestic, shoulder, whole (arm and blade), separable lean only, trimmed to 1/4" fat, choice, cooked,, Polenta - prepared .5 cup, Kroger Peeled Whole Tomatoes in Tomato Juice 28 oz can, Olive Oil, Red Wine and the other ingredients in this recipe. If your ragu seems thin, uncover the pot and increase the heat to medium or medium-high; cook at a steady boil for 5 minutes to thicken. In a large cast-iron casserole, heat 2 tablespoons of the oil. Add the lamb, reduced cooking liquid and sour cream. Its classic pairing is with homemade tagliatelle or pappardelle but it's also very good with rigatoni, shells or any substantial pasta shape, preferably one with ridges, that has nooks and cavities to trap the sauce. Place the olive oil, onion, carrot and celery in a wide saucepan or sauté pan and cook over a gentle heat with a lid on for 5 minutes until softened. Coat the beef cheeks in the flour, add to the pot and brown on all sides. About 15 minutes before the sauce is ready, bring a large pot three-fourths full of salted water to a boil. Add onion, celery, carrot and garlic. Get full Game Ragu with Pappardelle Recipe ingredients, how-to directions, calories and nutrition review. Add leeks; … In the same pan, brown the onions, garlic and bay leaf until just softened and starting to brown a little. Pull the meat apart with 2 forks and stir back through the sauce. The .gov means it’s official. 1 fasten pin celery diced finely. Place the flank steak in the crock of your slow cooker, along with the marinara, carrots, rosemary, and garlic. Let the wine come to a rapid boil for a minute or so, then add the miso, chopped tomatoes, bay leaf and soy sauce. 2 tablespoons butter. 1/2 large carrot, peeled and finely diced. You'd need to walk 116 minutes to burn 417 calories. Allow the wine to reduce by half. Taste and season with salt and pepper. Add the red pepper flakes and the butter. Reheat only once. Will keep in fridge for up to 3 days or freeze in a resealable container for up to 3 months. Calories 511 per serving. Drain and run under cold water until cool. Pour in the red wine, deglaze the pan if needed, and continue to cook for 2-3 minutes until the alcohol evaporates. 1 lb pappardelle, cooked according to package directions; parmesan cheese, freshly grated, for serving; Instructions. Add lamb to skillet and sauté until browned, about 5 … 2 tablespoons olive oil. Add the carrot, onion and celery and cook over high heat, stirring occasionally, until slightly softened, 5 … 2 pounds boneless lamb shoulder, fat trimmed, cut into 2-inch chunks. Heat half the oil in a large non-stick frying pan over a high heat. Uncover and simmer for about 20 minutes or until the sauce has reduced. Add pasta to water and cook for 2 to 3 minutes, stirring to prevent sticking. Cook the pasta. The ingredient list now reflects the servings specified. : Calorie Breakdown: 29% fat, 48% carbs, 24% prot. Pour in the red wine to deglaze the pot. Add the carrot, onion and celery and cook over high heat, stirring occasionally, until slightly softened, 5 minutes. Cover and keep warm. Drain and reserve. Transfer the lamb to a plate and set aside. The ingredient of relic Lamb Ragu. The ingredient list now reflects the servings specified. Add sugar and tomato paste, stir well for 1 minute and let caramelize slightly. Beef Pho Bo. Shred all the beef, then toss with the fresh pasta. Step 1. Remove from the fridge 1 hour before use. Heat the oil in a large pan (Dutch oven or another large heavy-bottomed pan). Original recipe yields 6 servings. Through the treacherous storms in the east coast to the upcoming cold winter nights, you may be starting to crave those delicious, comfort foods. We’re serving ours over pappardelle, which is one of Jordan’s (the hubs) favorite pastas, but you can serve the ragu over so many different things like creamy polenta, buttery spatzle, over a bed of wilted greens, or just with a big, crusty baguette. Remove from pan and place into the slow cooker. 2 pounds lamb leg. Meanwhile make the pangrattato. ... More about "lamb ragu with pappardelle recipes" SLOW COOKER LAMB RAGU WITH PAPPARDELLE - MY SUGAR FREE KITCHEN. Method. Make sure you are scraping the bottom of the pan. Cook, … Add the carrot, onion and celery and cook over high heat, stirring occasionally, until slightly softened, 5 minutes. Add marinara sauce, reduce heat to a simmer, and cook for 10 minutes. Prep time: 90 minutes. Wrap in clingfilm, then chill for at least 1 hour. Cover and refrigerate cooked ragu sauce within 2 hours of cooking. Given all these wonderful flavors, you might think this dish takes all day to make, but it only needs to simmer for 30 minutes. 2 tablespoons butter. 1 onion diced finely. Beef Pho Bo. Sprinkle lamb with salt, pepper, and flour. 1/2 teaspoon dried thyme. Get full Wild Boar Ragù with Pappardelle Pasta Recipe ingredients, how-to directions, calories and nutrition review. ¼ cup olive oil. 1. Add the remaining 1/4 cup of oil to the casserole. Working in batches if necessary, add to skillet and sear, turning once, until browned on both sides, about 5 to 7 minutes for medium-rare or 7 to 9 minutes for medium. Reduce heat to low. Add lamb to skillet and sauté until browned, about … The ingredient of relic Lamb Ragu. 1/2 teaspoon dome cinnamon. Add onion, celery, carrot and garlic and cook, stirring, on medium for 5 minutes or until soft. Beat gently. Stir occasionally. Directions. Step 3. Find calories, carbs, and nutritional contents for Gousto - Tuscan Lamb Ragu with Roasted Courgette and over 2,000,000 other foods at MyFitnessPal Add the passata (or chopped tomatoes), lamb stock, bay leaves, salt and pepper. Instructions. There are 93 calories, equivalent to 389 kilojoules, per 100 grams of Super Nature Slow Cooked Lamb Ragu Wholemeal Papparadelle. Sprinkle lamb with salt, pepper, and flour. Put the rosemary, garlic, anchovy fillets and vinegar into a food processor and blitz to a green sauce. Slide the meat to one side, then add the onion, celery and carrot to the other side, sweating the vegetables for about 5 minutes until they're soft. 1 1/4 cups lamb increase from a cube is fine. 5. 2 tablespoons olive oil. Visit CalorieKing to see calorie count and nutrient data for all portion sizes. When oil is hot, add beef. Stir until beef is well browned on all sides, about 5 minutes. Wrap in clingfilm, then chill for at least 1 hour. of flour . Heat oil in large skillet over medium-high heat. Pat the lamb dry using paper towels and then season the meat on all sides with salt and pepper. Set aside. Once crispy, remove and put to the side. 1 sweet onion large, chopped. Step 2. Cook covered for about 10 minutes. Stir in oregano, nutmeg and the tomato paste. 3 beefsteak tomatoes (they may be easier to cut) Stir in the chestnut mushrooms, porcini mushrooms and thyme and keep cooking for approximately 10 minutes until the mushrooms reduce in size and there's very little liquid left. 1 1/2 cups passata or a 400g tin of chopped tomatoes. There are 93 calories in 100 g of Super Nature Slow Cooked Lamb Ragu Wholemeal Pappardelle. Drain and run under cold water until cool. Set aside. Scoop the lamb chunks into a dish using a slotted spoon, and discard the bay leaves. The wide, flat shape of pappardelle pasta makes it perfect for coating in meaty sauces like this indulgent slow-cooked lamb ragu in a zingy green sauce. According to FDA guidelines leftover meat dishes will keep 4 days in the fridge. There are 325 calories in 1 serving (350 g) of Super Nature Slow Cooked Lamb Ragu. Just before serving, remove from heat and stir in the butter and half the mint and parsley. In a large cast-iron casserole, heat 2 tablespoons of the oil. Put the rosemary, garlic, anchovy fillets and vinegar into a food processor and blitz to a green sauce. Continue reading. To remove remaining moisture, dust the lamb lightly with flour. Add onion, celery, carrot and garlic. Instructions. Season the beef all over with … Add … Add the lamb and brown it on two sides for 3-4 minutes each side until golden. Stir occasionally. Secure the lid and select the ‘meat/poultry' or 'stew’ mode for 45 minutes. Fry sliced carrots (2), chopped onion (1) & chopped speck (200g/7oz) over medium heat … Place an uncovered pressure cooker or oven-proof Dutch oven over medium-high heat, and add olive oil. Reheat only once. Using a knife and fork, remove the meat from the bone and shred into smallish pieces. Transfer lamb to a plate and cover to keep warm. 1.125 lb Braising protein (1#2oz or 500 g) lamb, pork, beef, boar, venison, moose or even rabbit or game birds. Cook, stirring occasionally, until the onions have become translucent and have … 1 1/3 pounds lamb cooked, leftovers chopped into bitesize pieces. Lunch is served Tuesday through Friday from 11:30 a.m. to 4:00 p.m. For reservations, please call 248.356.6600 or make them online via Open Table. Heat the oil in the saucepan over a medium heat. Discard any fat, gristle and bone. It's made into a rich, slowly simmered … Cook lamb for 5 minutes each side until browned. 1. In a separate sauté pan, heat up 2 cups of the ragù. Succulent slow cooked lamb ragu served with al dente wholemeal pappardelle pasta topped with a hearty Italian ragu sauce, made with black garlic, capsicum, spinach and Mediterranean black olives.Red capsicum The highest amount of Vitamin C in a capsicum is in the red variety. Add lamb; cook and stir until the lamb has browned and most of the liquid has evaporated. Heat olive oil in a wide, high sided skillet over medium heat. Add the carrot, onion and celery and cook over high heat, stirring occasionally, until slightly softened, 5 minutes. Add the scallions and cook until vibrant green and tender, 1 minute. Pappardelle with Lamb Ragu. Stir until butter is emulsified into the sauce. Season with salt and pepper and set aside. Calories in Ragu Ragu Traditional Sauce and Nutrition Facts trend www.fatsecret.com. Add the red wine, the canned tomatoes, and the herbs (see note 1) … In a large pot of boiling water, cook the pappardelle until al dente. Rate this Game Ragu with Pappardelle recipe with olive oil, 1 red onion, peeled and finely chopped, 2 carrots, peeled and chopped, 1/2 rutabaga, peeled and diced, sprig fresh rosemary, leaves picked and chopped, small bunch fresh thyme, leaves picked, 2 bay leaves, 1 rabbit or … Add the scallions and cook until vibrant green and tender, 1 minute. Full nutritional breakdown of the calories in Lamb Ragu based on the calories and nutrition in each ingredient, including Lamb, domestic, shoulder, whole (arm and blade), separable lean only, trimmed to 1/4" fat, choice, cooked,, Polenta - prepared .5 cup, Kroger Peeled Whole Tomatoes in Tomato Juice 28 oz can, Olive Oil, Red Wine and the other ingredients in this recipe. Season with more kosher salt. Heat oil in large skillet over medium-high heat. Head the oil in a large Dutch Oven over medium heat. Cook until beef is very tender and sauce has thickened slightly, 7 to 8 hours on low or 4 to 5 hours on high. 1 red onion, finely diced . 1 carrot diced finely. Heat remaining oil in bowl or frying pan over medium- high heat and add onion, fennel, garlic, bay leaf and rosemary and cook, stirring, for 5 minutes or until softened and then add wine and boil over high heat for 1 minute and then add tomatoes and stock and season with salt and pepper and if using a frying pan put contents in slow cooker bowl and return lamb … Before sharing sensitive information online, make sure you’re on a .gov or .mil site by inspecting your browser’s address (or “location”) bar. Finish the dish. Beat the butter with the sugars until light and fluffy Add the molasses, vanilla, fresh ginger, and egg. Add the breadcrumbs and gently toast until golden brown. Preparation. Giles Lindsay Nov 2014 Intermediate 1 vote Remove from the fridge 1 hour before use. Federal government websites always use a .gov or .mil domain. Instructions. There are 417 calories in 1 large meal (400 g) of On the Menu Beef Ragu Pappardelle Large Meal. … Season the lamb neck well and dust with the flour. Keep warm over low heat. Step 2. Loosen up any browned bits from the bottom. Place the olive oil, onion, carrot and celery in a wide saucepan or sauté pan and cook over a gentle heat with a lid on for 5 minutes until softened. 1 small turnip, diced . Heat the oil in a heavy pan; season the meat and brown on all sides. Preheat the oven to 325 degrees F with a rack positioned in the center. Add the lamb, coriander, fennel, cumin, rosemary … 1/2 a pound of pappardelle (or ask the counter attendant for the appropriate amount) 1 bulb of fennel, diced . This hearty and healthy lamb ragu is the perfect meal for colder days, and pappardelle makes a great vehicle for lots of fresh veggies. 1/3 cup tomato paste. 1 white or Walla Walla sweet onion, finely diced. Method. Season pork all over with salt and pepper. It’s worth making your own homemade fresh pasta for this recipe and serving al dente so it … 1 fasten pin celery diced finely. 3 cloves garlic crushed or grated. Grease a 5- to 6-quart slow cooker. Instructions. 1 scant cup whole canned tomatoes, finely chopped. 2 teaspoons kosher salt separated. With ribbons of soft pappardelle pasta and slow cooked tender lamb shoulder, with a good dose of garlic, salt and rosemary this is an easy dish to get on the table on a Sunday evening. Saved! Heat a skillet or pan on medium to high, add the oil and brown the meat on both sides until it is golden and brown. Around 2 minutes per side. Continue reading. Heat the 2 tbsp olive oil in a medium frying pan. In a large cast-iron casserole, heat 2 tablespoons of the oil. Add the Ricotta to a food processor or the jar of a blender and prices for about 20 seconds. Thaw overnight in the fridge. Add the fresh chopped parsley, and season with salt and freshly ground pepper to taste. ground black pepper freshly. Will keep in fridge for up to 3 days or freeze in a resealable container for up to 3 months. Preheat the oven to 300°F. Reduce for 10-20 minutes over a moderate high heat if necessary - stirring to avoid sticking. One serving contains 967 calories, 53g of protein, and 49g of fat. Continue reading. Lamb Ragu. Reheat in a saucepan until piping hot, adding a splash of water if necessary, before cooking the pappardelle and continuing with the recipe. Paired with thick strands of fresh pappardelle, this decadent braised lamb ragu is both fragrant and moreish. Cut the flank steak in half or in quarters so the strands of beef are shorter. Add the tomatoes, harissa and stock. Use a wooden spoon to break lamb apart. Set aside. Add the carrot, onion and celery and cook over high heat, stirring occasionally, until slightly softened, 5 minutes. Lamb Ragu with Pappardelle. 1 1/3 pounds lamb cooked, leftovers chopped into bitesize pieces. 4 cloves of garlic, roughly chopped . Lamb ragu. 1 onion diced finely. Stir sugar into sauce, then season with salt and pepper to taste before serving. Rich Lamb Ragu with Pappardelle - a tender, slow cooked lamb shank ragu packed with vegetables. Just stir through some pasta for a complete meal! Preheat oven to 160c ff / 320f. Heat olive oil (1 tbsp) in a large dutch oven. Remove from the pan and set aside. Pour the wine, let bubble away for 1 … 2 tablespoons olive oil. Stir the capers, olives and sugar into the sauce in the casserole. Lamb ragu pappardelle. Cook and stir until onion is translucent, about 10 minutes. Using a stick blender, blend the cooking liquid into a thick creamy sauce, the consistency of double cream. Add the ground lamb and continue to fry until the meat is browned and separate. Cover and refrigerate cooked ragu sauce within 2 hours of cooking. Continue reading. Season both sides with salt and pepper. Preparation. Ingredient Checklist. 1 wine glass of white wine . Add all ingredients except sugar, plus 1/4 teaspoon each salt and pepper, then stir well and cover. Make the pasta dough: Bring a small pot of water to a boil. 2 pounds boneless 1 carrot diced finely. I’ve used pappardelle, which is a good choice of pasta for thick sauces, but you can substitute any variety. Taste and season with salt and pepper. Season + Sear: Remove the lamb from the packaging and pat with paper towels. Add onions and garlic, and season with salt and pepper. Heat olive oil (1 tbsp) in a large dutch oven. 2 pounds boneless In a large cast-iron casserole, heat 2 tablespoons of the oil. Instructions Heat olive oil in a large saucepan over medium heat. Add lamb; cook and stir until almost cooked through. Reduce heat to low and simmer, stirring occasionally, until ragù is thick and flavors have fully melded, 1 hour or more. Serve lamb ragù over hot cooked pasta such as pappardelle or tagliatelle or over hot cooked rice. Bring to a boil and lower the heat. Heat remaining oil in bowl or frying pan over medium- high heat and add onion, fennel, garlic, bay leaf and rosemary and cook, stirring, for 5 minutes or until softened … 4. Pappardelle with Lamb Ragu. In a small skillet, heat the remaining 1 tablespoon of oil. Pour in red wine, then scrape the bottom of the pan with a wooden spoon. Once browned, put to the side. Succulent slow cooked lamb ragu served with al dente wholemeal pappardelle pasta topped with a hearty Italian ragu sauce, made with black garlic, capsicum, spinach and Mediterranean black olives. No need to fear losing your was-board abs this year. 1. … Cook and stir until onion is translucent, about 10 minutes. Meanwhile, heat remaining oil in a large cast iron or heavy based pot on medium-high heat. Add the tomato paste and the tomatoes. 2 tablespoons olive oil. This should take about 5 minutes. ; Extra Virgin Olive Oil for browning; 1 - Small red onion peeled and chopped fine 1 - Carrot peeled and chopped fine 1 - Celery stalk chopped fine 4 - cloves Garlic peeled and fine chopped 2 tbs (2 msk) - Fresh thyme … 2 lamb chops and 1/2 pound of lamb stew meat . Let the ragu bubble away for 30 minutes, stirring every now and then. Ingredient Checklist. Heat oil in large skillet over medium-high heat. Add the lamb, coriander, fennel, cumin, rosemary and thyme; … There are 325 calories in 1 meal (350 g) of Super Nature Slow Cooked Lamb Ragu Wholemeal Pappardelle Super Foods. Stir with a wooden spoon to break up the lamb. Reheat in a saucepan until piping hot, adding a splash of water if necessary, before cooking the pappardelle and continuing with the recipe. The ingredient of Lamb Ragù. keep you updated. 1 Tbsp. Cook at a rapid boil until wine reduces by half, about 2 minutes. Visit CalorieKing to see calorie count and nutrient data for all portion sizes. Step 2. 2 tablespoons olive oil. Step 2. Step 1. Season the lamb. Add in the cubed lamb and cook for 2 to 3 minutes per side until all sides are lightly browned. Serve the ragu over cooked gnocchi or toss through some pappardelle and top with Parmesan if you like. Roughly chop the parsley and stir through the golden breadcrumbs with the lemon zest. 1 sweet onion large, chopped. How to make lamb ragu with pappardelle pasta. Lamb ragu (Ragu di Agnello) is the ultimate comfort food dish that's perfect for celebrating Easter, Spring or a weekend family dinner.. Preheat oven to 160c ff / 320f. 1. Cook on low for 8 hours, until the flank steak shreds easily. Cook until browned on all sides, about 5-7 minutes. Stir in the herbs. Not only does it taste great – it’s under 500 calories too! 1 1/2 cups passata or a 400g tin of chopped tomatoes. 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