Slow cooker beef ragu
Time: 20 minutes plus 4 hours+ cooking
We use our slow cooker a lot, especially in the winter. Beef ragu is one of our favourites because it’s so simple and can make a quick mid week meal served with pasta, or be turned into something a bit more special like lasagne, or cannelloni. Using the slow cooker is convenient, but also makes the sauce really rich and flavoursome. If you don’t have a slow cooker simply follow the steps below but cook everything together in one pan for 30 minutes+. This recipe normally leaves us with leftovers which we freeze for dinner another day.
1 large onion, chopped
2 cloves garlic, crushed
500g beef mince
2 carrots, sliced
1 pepper, chopped
2 400g tins chopped tomatoes
1 beef stock cube
1 tbsp tomato puree
1 splash Worcestershire sauce
1 tbsp Italian herbs
1 tbsp oregano
100ml red wine (or water)
Heat some oil in a large non stick frying pan and fry the onion over a medium heat for a few minutes until it has softened. Add the garlic and cook for a further minute or two.
Add the mince and cook for 5 minutes or so until it has browned.
Transfer to the slow cooker and stir in the carrots, peppers and tinned tomatoes.
Add the stock cube, tomato puree, Worcestershire sauce and herbs and 100ml of water (or red wine) and mix everything together one last time.
Cover with the lid and cook on low for 4+ hours.
Serve with pasta or use the ragu to make a lasagne or cannelloni.