We're picking up our puppy, Hugo this afternoon so I've prepared a ragu using up lots of vegetables and some mince. It will cook long, low and slow in my Netherton Foundry slow cooker and so it will be ready this evening for a no hassle supper and we can spend our time with Hugo and Pepper. We're so excited!
The Prep
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Ready to bubble away for 8 hours
2 small onions, chopped
4 cloves of garlic, chopped
2 sticks of celery, sliced
1 red pepper, chopped into chunks, I used one from a jar
1 large courgette, cut into chunks
Half an aubergine, cut into chunks
1 kilo minced beef
2 tins of tomatoes, I like to use La Fiammante brand as they are packed with flavour
4 teasp oregano but I used fresh from the garden and added some marjoram too
100ml dry sherry
1 tbsp tomato puree
2 teasp salt
Black pepper
2 tbsp sunflower or rapeseed oil.
Method
Heat your pan on the hob on a medium heat and add the oil. Add the mince and brown. Remove it from the pan and keep to one side. Fry the onions and garlic until soft. Then add all the remaining ingredients including the mince and combine. Transfer the pan to the slow cooker or cook on a very low heat in the oven.
Mine will cook on a low heat in the slow cooker for 6-8 hours. If using the oven then try it at 130C for 3 hours and then taste.
I'll be serving it sprinkled with freshly grated parmesan cheese and spaghetti.
I will allow half the ragu to cool and freeze for another day.
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