Use the slow cooker to cook a delcious, thick and tasty ragu instead of the standard mince for a bolognese. It's quick, easier and I dare say, tastier. I love using the leftovers as a base for a shepards pie. Thinly slice some potatoes for the top, cover in cheese and bake for 30-minutes. Simple, 1 meal 2 ways. The recipe for this one comes from my 4-Week Slow Cooker Meal Plan. Where I'll teach you to cook delcious and easy meals in your slow cooker and use up all the leftovers in delicious new meals, night after night for a full 4-weeks.
1 onion, diced
4 cloves garlic, finely diced
2 carrots, diced
3 sticks celery, diced
Stalk of 1 broccoli, diced
2 bay leaves
20g porcini mushrooms, soaked in hot water
210g jar tomato paste
50g roasted red capsicums
1 cup bone broth (or 2tbsp bone broth powder & 1 cup water)
1 cup red wine
S & P
1 broccoli head, chopped
2 handfuls baby spinach
100g pappardelle pasta
Brown the oxtail in oil or butter with a generous sprinkle of S & P. In the same pot, take the meat out and add the onions and garlic and saute them. Now, add everything into the slow cooker and pop it on to cook for 8-hours on low.
You know the oxtail is ready when the meat falls easily off the bone with a fork. Pop all the meat out in to a bowl and add the veggies in. Give it a stir and the residual heat will be enough to cook them.
Meanwhile, pop your pasta on to cook. And then, pull the meat off the oxtail bones using your fork and add it all back in to the slow cooker when done. Make sure you cover the ragu in a nice sprinkle of cheese when you pop it on the cooked pasta.
I often eat mine without the pasta, I love it on more greens or even baby spinach. Try maybe 1/2 and 1/2.
Save the bones in the freezer for next weeks broth. They'll add beautiful flavour.
Other cooking times
Slow Cooker Low - 8 hours
Slow Cooker High - 4 hours
Pressure Cooker - 45 mins. Do just 1/4 cup of wine and broth