Slow cooker ragu (tomato sauce)

This is a classic sauce that can be eaten with pasta for a simple meal or used as a base to add meats and vegetables to create something a little more adventurous. It’s great to keep in portions in the freezer ready to be used as required.

Wot u need
2 tins chopped tomatoes
2 400g jars of passata
2 small tins tomato puree
1 very large onion or two large onions
3 celery stalks
3 carrots
4 cloves garlic
4 tsps mixed herbs
2 tbsp sugar
salt and pepper

Wot u do
Chop the onion and garlic and cook in a little olive oil. Add the chopped celery and carrot and cook for five mins at low. Add all the other ingredients except the herbs into a slow cooker. Cook on high for two hours, add the herbs, blitz with a hand blender and continue to cook on high for a further two hours stirring occasionally.

Serves loads!

TOP TIPS: If you can’t be arsed adding the onion carrot and celery don’t worry – miss them out. Also, don’t cook for more than allotted time as the sauce can become burned. The  colour should be a nice tomato red not a deep red.

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One Response to Slow cooker ragu (tomato sauce)

  1. Pingback: Freezer spaghetti for one! | Brendie's Recipe Blog

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