Slow Cooker Ragu Pasta Bake Recipe
Our new favourite pasta bake is our Slow Cooker Ragu Pasta Bake. You make the ragu in the slow cooker before mixing in cooked pasta, covering with cheese and grilling for a few minutes. Although not a completely ‘slow cooked’ meal this is great when you’re out all day and then have half an hour or so to get dinner ready.
Servings 4 servings
Calories 447kcal
Ingredients
- oil
- 1 onion chopped
- 1 pepper sliced
- 2 cloves garlic crushed
- 500 g minced beef
- 500 g passata
- 200 ml red wine
- 1 beef stock cube
- 400 g pasta dried
- cheddar cheese
Instructions
- Heat the oil and fry the onions, pepper and garlic for a few minutes until softened. Add the mince and fry until it starts to brown. Drain any excess fat.
- Add the passata and sprinkle on the stock cube. Pour in the wine and bring to the boil for two minutes and then scrape everything into the slow cooker pot.
- Cook on medium for five hours – or I leave on low all day/eight hours. When ready to eat, cook the pasta and mix it into the ragu sauce. Sprinkle the top with cheese – as much as you like – and grill until golden brown on top. Enjoy!
*Note: Nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published.