Slow Cooker Beef Ragu is a delicious mince mix that goes perfectly with pasta.
It is a little more hearty than our traditional bolognaise sauce – and freezes just beautifully!
Method
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In a large pot or frypan, heat the olive oil.
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Add the bacon, onion and garlic and cook over medium heat until starting to brown.
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Reduce the heat and add the carrot and celery and cook until soft.
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Pour mixture into the slow cooker.
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Again heat the frypan and brown the mince.
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Pour into the slow cooker.
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Stir in the stock, red wine, tin of tomatoes, tomato paste and spices to taste.
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Cook on LOW for 6 - 8 hours stirring every so often.
Recipe Hints and Tips:
- Slow Cooker Beef Ragu is suitable to freeze for up to six months. Allow the mixture to cool to room temperature before 3/4 filling a ziplock bag.
- For an ever richer Ragu, substitute half the beef mince for pork mince.
