Cooking Up a Storm with Jules

Slow Cooked Beef Ragu with Pasta

Slow Cooked Beef Ragu with Pasta

Serves 6

Slow Cooker Recipe – 6 hours on low 4 hours on high

2 Tablespoons Olive Oil

1kg Beef Chuck Steak

1 Celery Stick finely chopped

1 Carrot finely chopped

1 Cup Dry Red Wine

2 x 400g Cherry Tomatoes in Juice

1 Cup Beef Stock Liquid

2 Tablespoons tomato paste

3 sprigs Fresh Thyme


Cooked Curly Fettuccine to serve

Grated Parmesan

Chopped Flat leaf parsley

Salt and Pepper



Cook beef in 2 batches using the oil. Cook till browned. Transfer beef to a slow cooker. Add a little more oil to the pan and cook onion, celery and carrot for around 3 minutes. Add the wine, tomatoes with liquid from the can. Add the stock, tomato paste and thyme. Bring to the boil. Carefully pour over the beef. Stir to combine.  Cover with lid and cook on low for 6 hours or high for 4 hours.

Shred the beef. Toss Ragu through the pasta. Season with salt and pepper. Serve topped with Parmesan and parsley.


Easy no yeast dinner rolls


1 Cup flour

1 tsp baking powder

1/2 cup milk

2 tablespoons mayo

Combine all ingredients, spoon into a greased muffin pan - makes approx 5 rolls.

Cook in a preheated 350 degree oven for 15 minutes.

Community Soup Freezer

The Crib Point Football Netball Club in partnership with the Crib Point RSL and the Crib Point Cellars have organised Community Soup Freezer. The first recipients will be our Crib Point Veterans and Cribby residents on the Crib Point RSL visiting list. This will be a free service with a further intention to assist anyone in our community. 

The soup has been homemade  in the RSL kitchen under strict health guidelines with every care taken following food handling and hygiene guidelines. We in Cribby don't have a lot of places to go for help. This is a small way all involved can give something back to our community.

Take Care All.

Jules x