Slow Cooker Beef Ragu with Pasta

Ingredients

Serves 4-6

• 750g diced beef
• 1 onion, peeled and diced
• 2 cloves garlic, peeled and crushed
• 2 carrots, peeled and grated
• 3 sticks celery, finely chopped
• 3 tsp tomato puree
• 800g tinned chopped tomatoes
• 3 tsp mixed dried herbs
• 350g dried spaghetti
• 90g parmesan, grated or shaved
• Salt and pepper

Total time: 6 hours

Method

Place the beef, onion, garlic, carrot, celery, tomato puree, chopped tomatoes and dried mixed herbs into the slow cooker and cook on high for 6-7 hours, until the beef is tender. Once cooked, shred the beef using two forks. Season to taste.

Cook the pasta in salted boiling water to pack instructions and stir into the ragu. Serve with the parmesan on top.

Tips

Browning the beef in a pan before adding to the slow cooker will add a little extra richness and flavour, so add this step in if you have the time.

All slow cookers vary from each other and so might your cook times – always make sure any meat is hot throughout.

Find more banging warming recipes in our Slow Cooker Recipe Pack on The Body Coach app.