Nutritional information does not include the following ingredients: Olive oil, Garlic, good sized Carrot, Tomato paste, Red wine
Please Note - Nutritional information is provided as a guide only and may not be accurate.
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
In a large pot or frypan, heat the olive oil.
Add the bacon, onion and garlic and cook over medium heat until starting to brown.
Reduce the heat and add the carrot and celery and cook until soft.
Pour mixture into the slow cooker.
Again heat the frypan and brown the mince.
Pour into the slow cooker.
Stir in the stock, red wine, tin of tomatoes, tomato paste and spices to taste.
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.
About Author
Jody Allen
Jody Allen is the founder of Stay at Home Mum. Jody is a five-time published author with Penguin Random House and is the current Suzuki Queensland Amb...Read Moreassador. Read Less
