Slow Cooker Ragu
Since I was little girl, a slow cooked ragu meant home to me. My Italian father was an amazingly charismatic person who could make a Sunday ragu that was as memorable as his storytelling. This is my version of his luxurious sauce. It’s in my second book titled The School Year Survival Cookbook. It’s a recipe that has been used to celebrate so many milestones for my daughter as well as a tried and true recipe for when comfort is the only thing you want on the menu.
Ingredients
Method
- Place the ground beef and pork in your slow cooker, breaking the meat into small chunks with the back of a wooden spoon. Add the oil, garlic, onions, carrots, celery, red wine, tomatoes with their juice, tomato paste, bay leaves, basil, salt and pepper. Cover and cook on low for 7 to 8 hours, until the meat is tender.
- Discard the bay leaves, Serve with a short pasta that has lots of nooks and crannies for the sauce to tuck into or long noodles to slurp and swirl.
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We're Ceri and Laura, a couple of magazine-editors-turned-food-bloggers. Also, we're mothers obsessed with delicious, healthy, family food. We're constantly thinking of ways to make your time (and our own!) in the kitchen easier and more productive, but still nostalgic for the days when dinner was cereal eaten over the kitchen sink.
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