Finally I’ve got around to posting my slow cooker Ragu recipe. I love a rich, tomatoey, Italian style Ragu, served with tagliatelle, fresh basil and a good helping of parmesan – you just can’t beat it!
My favourite childhood meal
As a child, spag bol was always my most favourite meal. Any time I was asked what I wanted to eat, be that at home or out in a restaurant, the answer would undoubtedly be spaghetti bolognaise. Although there was no beating my mothers bolognaise.
Over the years, my own version of spag bol has of course been hugely influence by my mums recipe. However, with many trips to Italy now under my belt and a few cookery classes taken along the way. My approach to a bolognaise has definitely changed and I now incorporate alot more of the traditional Italian methods.
Bolognaise or Ragu, that is the question!
So the first thing to mention about this recipe is that its not strictly a Bolognaise. It is actually a Ragu. Although, the British take on a Bolognaise is always the same and is generally mince meat in a tomato sauce. But any Italian will tell you that if the sauce contains tomatoes then the dish is most definitely a Ragu. The traditional Italian Bolognaise contains no tomatoes but is made with stock instead. So thats that.
The Ragu recipe
I like to have plenty going on in my slow cooker Ragu, so as well as a couple of good quality tinned tomatoes, I like to add celery, carrots and mushrooms. When Ben and I visit Bologna in Northern Italy, we attended a cookery day at CIBO cookery school, where I learnt how to make a proper Italian Bolognaise and Ragu. Both recipes included finely chopping the carrots, celery and onion. All had to be chopped into tiny cubes, which were roughly the same size in order to promote even cooking.
So now, my Ragu is one big mix of what my mum always made and the traditional Italian recipe.
And I really rather like it.
Ragu in the slow cooker
This last week I’ve been using my slow cooker every day. This was part of my 6 week reboot challenge, which you can read more about here. Last week was week 2 of the reboot and my challenge for the week was to try out the slow cooker and use it every day for our evening meals. You can read about how I got on here. The up shot of this was that I made a lot of amazing food and so I’m really excited to share all of these new recipes. The slow cooker Ragu was the first recipe that got made at the start of the week and it was a massive hit.
So the below recipe is for a slow cooker, but if you don’t have a slow cooker it should work out just as good if you pop it in a low oven in an casserole dish.
Of course this recipe is best served with homemade fresh tagliatelle. But for inconvenience, shop bought pasta does the job. However, I will eventually be posting up a recipe and instructions for making pasta from scratch!!
**Estimated nutritional information per serving and per 100g of Ragu without pasta or toppings. If you want to find out more about how the information is calculated and the sources used, please refer to my Nutrition Information Guide.
I am linking this recipe to #cookblogshare hosted by hijackedbytwins and Easypeasyfoodie. I am also linking to #recipeoftheweek hosted by amummytoo, #brilliantblogposts by honestmum, #CookOnceEatTwice hosted by seachingforspice, and slow cooked challenge hosted by BakingQueen74