A ragu kind of day

I made beef ragu today, in the slow cooker! It was so amazing, and I’ve got loads left. This is my second attempt with the slow cooker in a month. Although given the complexity of this recipe (which really means it included red wine) I feel like I should be given a star or something for cooking something so grown up. Most of my meals are packed with taste, but equally simple and easy to make; like fajitas, chilli, spaghetti. They’re not really rocket science; although, I do believe I have found the best secrets for each (in my humble opinion). And I get to have loads left for lunch the next day! Bonus.

I’m trying to make a slow cooker meal one once a week. Last week it was pulled chicken using things like apple cider vinegar. Again, feeling rather grown up in the kitchen. Gone are the days of beans and toast with a sprinkle of cheese! Haha Slow cookers are great for making bulk food that can be yummy, healthy and hearty in cold nights like tonight too.

The truth is it doesn’t really matter what you through in, it’s bound to he good and ready in 6-8 hours on high. Just prep your ingredients and bunk it in the pot! Viola! 6-8 hours later and we’re done! Perfect for living a city lifestyle.

It also means you can do other things. Like today I could work on photoshopping images, and not concern myself with cooking as I stayed home to wait on the delivery of my new desk and drawers!!

Here’s my quick recipe and step by step guide on this delicious dish. The end product is even better and taster.


Step 1.

Cut up the onion, and bung in some fresh rosemary. I recommend fresh because it smells so good!


Step 2

There was some debate around should I brown the mince first or not. Google didn’t help, so I decided to brown it first. My mum always says it takes the fat off too, although, when I bought it said 8% fat, which doesn’t sound like a lot…?


Step 3

Bung everything in, and let it simmer on high for 6-8 hours. In here you’ll find:

1 x 400g tin of chopped tomato
1 x tube or tin of tomato purée
125ml (1/4 cup) red wine
250ml (1/2 cup) of beef wine broth
Season of salt and pepper
4 garlic cloves


This is by far the easiest and tastiest recipe I’ve made in a long time. I used cheddar cheese to finish as I didn’t have parmesan, and it was still good.