Slow Cooker Beef Ragu - A thick, beefy mince stew!

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!

Slow Cooker Beef Ragu

serves
8
time needed
prep cook
ingredients
12
difficulty
Easy
rating (click to rate)
2.9 based on 3636 ratings, click to rate

Ingredients

  • 1/2 Kg Beef Mince
  • 4 Pcs Bacon Rashers
  • .4 Gram Tomatoes crushed
  • 1 Brown Onion chopped finely
  • 2 tbsp Olive Oil
  • 1 tbsp Garlic crushed
  • 1 Good Sized Carrot peeled and chopped finely
  • 1 Celery Stalk chopped finely
  • 2 tbsp Tomato Paste
  • 1 tbsp Red Wine
  • 1 1/2 Cup Beef Stock (300ml)
  • 1 Bay Leaf


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Method

  1. In a large pot or frypan, heat the olive oil.
  2. Add the bacon, onion and garlic and cook over medium heat until starting to brown.
  3. Reduce the heat and add the carrot and celery and cook until soft.
  4. Pour mixture into the slow cooker.
  5. Again heat the frypan and brown the mince.
  6. Pour into the slow cooker.
  7. Stir in the stock, red wine, tin of tomatoes, tomato paste and spices to taste.
  8. Cook on LOW for 6 - 8 hours stirring every so often.

Notes

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.

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