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Slow cooker ragù

With a combination of pork and beef, this dish serves up intense flavour.

Makes 6 to 8 servings

Prep time: 10 minutes

Total time: 8 hours, 10 minutes

Save 5 minutes by prepping the veggies in advance.

WHAT YOU NEED:

  • 1 lb (450 g) ground beef
  • 1 lb (450 g) ground pork
  • 1/4 cup (60 ml) olive oil
  • 3 cloves garlic, minced
  • 1 onion, diced
  • 1 cup (250 ml) diced carrots
  • 1/2 cup (125 ml) diced celery
  • 1 cup (250 ml) red wine
  • 2 cans (28 oz each) San Marzano tomatoes
  • 1/4 cup (60 ml) tomato paste
  • 2 bay leaves
  • 2 tsp (10 ml) dried or chopped fresh basil
  • 1/2 tsp (2 ml) salt
  • 1/4 tsp (1 ml) pepper

WHAT YOU DO:

  1. 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.
  2. 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.