About this recipe:This is a wonderfully thick and hearty ragu. It's made by popping pan-browned beef mince into a slow cooker with passata, seasonings, milk and cheese. Serve over freshly cooked pasta or use in lasagne.
2 tablespoons olive oil
120g finely chopped baby carrots
1 onion, finely chopped
2 cloves garlic, finely chopped
450g lean minced beef
250ml full fat milk
175g tomato puree
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 teaspoon dried basil
1 teaspoon dried oregano
1/4 teaspoon crushed chillies
125ml full fat milk
4 tablespoons grated Parmesan cheese
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Heat the olive oil in a large frying pan over medium heat and cook and stir the carrots, onion and garlic until tender, about 10 minutes. Place the minced beef into the frying pan and cook and stir, breaking up the meat as it cooks, until browned. Drain off excess fat from the frying pan and pour in 250ml milk. Bring to a simmer, reduce heat to medium-low and simmer until the milk is absorbed, about 15 minutes.
Place the beef mixture into a slow cooker and set the cooker to High. Stir in passata, tomato puree, salt, pepper, basil, oregano and crushed chillies and cook for 2 hours. Mix in 125ml milk and Parmesan cheese, stir well and cook for 2 more hours.