500 grams beef mince
4 rashers bacon
1 brown onion, chopped finely
2 tablespoons olive oil
1 tablespoon crushed garlic
1 good sized carrot, peeled and chopped finely
1 stick celery, chopped finely
1 x 400 gram tin crushed tomatoes
2 tablespoons tomato paste
splash of red wine
300ml beef stock
1 bay leaf
cooked pasta to serve
In a large pot or fry pan, 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 fry pan 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.
Serve on hot buttered pasta with cheese on top.
Serves 8 people.
Recipe Hints and Tips:
Slow cooker Beef Ragu is suitable for freezing. Allow the mixture to cool to room temperature before 3/4 filling a ziplock bag. Freeze for up to six months.
For an ever richer Ragu, substitute half the beef mince for pork mince." - unknown