Slow Cooker Balsamic Beef Mince Ragù with Hidden Vegetables

Servings

Cooking time may not change in direct proportion to servings.

Recommended slow-cooker size: 3.5 litre

• 3.5-litre slow cooker
• Large frying pan
• Wooden spoon
• Saucepan
• Colander

• 1 tablespoon rapeseed oil
• 500 g lean beef mince
• 1 medium brown onion, finely chopped
• 2 carrots, finely diced
• 2 sticks celery, finely diced
• 1 red pepper, deseeded and finely diced
• 3 cloves garlic, finely grated or crushed
• 2 tablespoons tomato purée
• 2 x 400 g tins chopped tomatoes
• 500 ml passata
• 150 ml beef stock, made with ½ stock cube
• 1 tablespoon balsamic vinegar
• 1 teaspoon dried oregano
• 1 bay leaf
• ½ teaspoon sweet smoked paprika
• ¼ teaspoon black pepper
• ½ teaspoon fine salt, or to taste
• 400 g dried spaghetti or other pasta, to serve
• 30 g finely grated Parmesan or mature Cheddar, to serve (optional)
• 1 tablespoon chopped fresh parsley, to serve (optional)

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Heat the oil in a large frying pan over a medium-high heat. Add the beef mince and cook for 6–8 minutes, breaking it up with a wooden spoon, until browned. Drain off excess fat if necessary.