Slow-cooker ragù
0
Points®
Total time: 4 hr 20 min • Prep: 10 min • Cook: 4 hr 10 min • Serves: 4 • Difficulty: Easy
Not just for spaghetti Bolognese, this is a great starting point for lasagne, chilli, cottage pie and much more.
Ingredients
Onion
1 large
Carrots, raw
1 medium
Celery, Raw
1 stick(s)
Garlic
1 clove(s), crushed
Dried Mixed Herbs
1 teaspoon(s)
Balsamic vinegar
1 tablespoon(s)
Tinned Tomatoes
2 can(s), large
Calorie controlled cooking spray
4 spray(s)
Turkey breast mince, raw
500 g
Instructions
1
Finely chop the onion, carrot and celery, then put into a slow cooker with the crushed garlic clove, dried mixed herbs, balsamic vinegar and the chopped tomatoes, and turn to High.
2
Mist a large nonstick frying pan with calorie controlled cooking spray and brown the turkey breast mince over a high heat for 4-5 minutes.
3
Add the mince to the slow cooker along with 400ml boiling water from the kettle. Put the lid on and cook for 4 hours, until the sauce is thick and reduced.
4
Set aside to cool, then store in the fridge for up to 3 days, or frozen in an airtight container for up to 3 months. To reheat, put into a medium pan and warm over a low heat until piping hot.
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