Slow cooker ragù

By Your Morning
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With a combination of pork and beef, this dish serves up intense flavour.



  • 450 grams ground beef
  • 450 grams ground pork
  • 1/4 cup olive oil
  • 3 cloves garlic, minced
  • 1 onion, diced
  • 1 cup diced carrots
  • 1/2 cup diced celery
  • 1 cup red wine
  • 2 cans San Marzano tomatoes
  • 1/4 cup (60 ml) tomato paste
  • 2 bay leaves
  • 2 teaspoon dried or chopped fresh basil
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper


  1. Place the ground beef and pork in your slow cooker, breaking the meat into small chunks with the back of a wooden spoon. Add the oil, garlic, onions, carrots, celery, red wine, tomatoes with their juice, tomato paste, bay leaves, basil, salt and pepper. Cover and cook on low for seven to eight hours, until the meat is tender.
  2. Discard the bay leaves. Serve with a short pasta that has lots of nooks and crannies for the sauce to tuck into, or long noodles to slurp and swirl.


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