2tins of good quality plum tomatoesSan Marzano tomatoes, if available
Extras:
Fresh basil
Parmesan
Tagliatelle or preferred pasta
Instructions
If using a sear and stew slow cooker, use the dish from the slow cook to prepare the first part of this recipe. If your slow cooker doesn't have the option to be used on the hob or if you aren't using a slow cooker, then use a large pan or wok.
Place your large pan or slower cooker dish on a medium heat on the hob. Season the mince with salt and pepper then gently brown off in the pre-heated pan. Add the onion, garlic, marjoram and basil to the meat, mix well and cook for a further minute.
Take the pan off the heat and add the wine, tomato puree, bay leaves, and star anise, then mix well. Finally, add the vegetables and tinned tomatoes and mix again. If you can, roughly chop the plum tomatoes in half or into 3 using your mixing spoon. This releases the juices into the sauce and also creates more manageable chunks of tomato.
If using a sear and stew slow cooker, you can now place the dish and its contents back into the slow cooker and pop on the lid. Set to medium and leave to cook for 4-6 hours. If you want a longer cooking time, set the slow cooker to low and cook for 8-10 hours.
Alternatively, transfer your Ragu to your slow cooker or to an oven proof casserole dish with lid. If using a casserole dish; pre-heat your oven to 150 degrees and cook for 3-4 hours. Check and stir after 2 hours - alter oven temp if you feel necessary, before returning to the oven to cook for the remaining time.
After the required cooking time is up, check your Ragu and taste. Season if required. If the consistency appears to thin, turn your slow cooker to high and cook for a further 20-30 minutes with the lid off.
Serve with tagliatelle and top with fresh basil leaves and grated parmesan. Enjoy!