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 VigorLife Hub app.