Slow Cooker Beef Mince, Red Pepper and Tomato Ragu

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
• Large saucepan

• 1 tablespoon olive oil
• 500 g beef mince
• 1 medium onion, finely diced
• 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
• 250 ml beef stock, made with 1 stock cube
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon sweet smoked paprika
• 1 teaspoon Worcestershire sauce
• 1 teaspoon caster sugar, optional
• 1 bay leaf
• 1/2 teaspoon fine salt, plus more to taste
• 1/4 teaspoon black pepper
• 400 g dried spaghetti or other pasta, to serve
• 25 g finely grated Parmesan or mature Cheddar, to serve

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Heat the olive oil in a large frying pan over a medium-high heat. Add the beef mince and fry for 5–7 minutes, breaking it up with a wooden spoon, until browned. Transfer it to the slow cooker, draining off excess fat if necessary.