Comforting Slow Cooker Ragu
Prep time
Cook time
Total time
Be sure to serve this dish with some crusty bread for soaking up any extra sauce.
Author: Cans Get You Cooking
Serves: 8 servings
Ingredients
- 2 tablespoons olive oil
- 1 yellow onion, finely chopped
- 1 celery stalk, finely chopped
- 3 cloves garlic, minced
- Kosher salt, to taste
- Cracked black pepper, to taste
- ¼ cup tomato paste
- ½ teaspoon dried thyme
- ½ cup low-sodium beef broth
- 2 28-ounce cans crushed tomatoes
- 1 pound ground pork
- 1 pound ground beef sirloin
- 1 14.5-ounce can sliced carrots, drained
- 1 4-ounce can sliced mushrooms, drained (can sub fresh)
- 1 lb dry spaghetti (gluten-free, if needed)
Instructions
- Heat the oil in a large saute pan over medium-high heat. Add the onion and celery and saute for 1 minute, just to soften. Add the garlic and season lightly with salt and pepper, cooking for about 3 minutes.
- Add the tomato paste and thyme and cook for another 2 minutes. Slowly stir in the beef broth to deglaze bottom of pan. Season with salt and pepper, to taste. Carefully transfer the mixture to your slow cooker and stir in the canned tomatoes.
- Mix the pork and sirloin together in a separate bowl, until combined. Stir the meat into the slow cooker, spreading out evenly and avoiding any large clumps. Cover and cook on high for 4 to 6 hours or on low for 8 to 10 hours.
- During last two hours of cooking, add the canned carrots and mushrooms to the slow cooker.
- When the ragu is ready, cook the pasta according to the package directions.
- Skim any accumulated grease from the top of the ragu before serving atop the pasta.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/slow-cooker-ragu