Slow Cooker Gluten Free Ragu
This easy slow cooker ragu uses beef mince and pork sausages for a budget-friendly, batch cooking favourite. Perfect for making ahead and freezing - serve it with gluten free pasta.
Servings: 6
Equipment
Ingredients
- 1 large onion
- 1 large carrot
- 1 celery stick
- 1 tbsp olive oil
- 650 g beef mince at least 10% fat
- 6 gluten free pork sausages
- 2 tsp chopped garlic
- 500 ml passata
- 150 ml red wine
- 1 Knorr rich beef stock pot
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and Pepper
Instructions
- Finely chop the onion, carrot and celery. Add to a large frying pan with the olive oil and place on a medium-low heat. Fry for 5-7 minutes until the veg has softened and starts to go a little brown. Be patient here - if you cook it fast you'll just burn it!
- Add the vegetables to the slow cooker. Add the beef mince to the same pan and fry for 4-5 minutes on a high heat until browned. Pour into the slow cooker.
- Remove the skins from the sausages and then add to the same frying pan. Fry on a high heat, 'mashing' the meat up into mince with a spatula, for 4-5 minutes until browned. Pour into the slow cooker.
- Add the rest of the ingredients to the slow cooker and mix well. Place the lid on and cook on high for 4 hours or low for 6-8 hours. Serve with gluten free pasta.
Notes
- This is a great recipe for batch cooking - portion it up and allow to cool completely before freezing for an easy meal another night.
- Don't be tempted to skip the frying! I love a 'dump and go' recipe as much as the rest of them, but you'll find the mince will go kind of mushy and have nowhere near as much flavour if you skip this part.
- No slow cooker? Check the blog post above for instructions on how to cook this on the hob.
