About this recipe:I'm on a super low fat diet but not willing to sacrifice flavour at all. This is one of those recipes that make you forget you're on a diet at all (and we all need those!). Serve with tagliatelle and plenty of freshly grated Parmesan cheese.
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Method Prep:30min › Cook:6hr › Ready in:6hr30min
Sweat onion, carrots and celery in a large frying pan with a few squirts of low fat cooking spray, taking at least 10 minutes but trying not to colour the vegetables very much. Add the garlic after a few minutes. Do not allow this to burn, as it will taste very bitter. Put these all into the slow cooker.
In the same frying pan, add in your minced beef and fry until browned and a little crusty, stirring in the oregano and some salt and pepper (some red chilli flakes could be added at this point also depending on taste). Drain any excess fat and put the mince into the slow cooker.
Pour the wine, chopped tomatoes, brown sugar and tomato purée (give it a really good squirt, at least half the tube) into a jug and microwave until it's bubbling, then add this to the slow cooker and give it all a good stir.
Tuck in the bay leaf and put it on to cook for 1 hour on high, then either 8 to 10 hours on low or around 5 to 6 hours on medium. You can give it a stir and check the liquid levels after about 3 hours, adding a little more hot wine or hot water if needed, although don't keep tasting with the lid off or it'll need a few more hours!
Adding a Knorr® Rich Beef Stockpot will make all the difference if the very lean beef needs a little bit of help :)