Lean Slow Cooker Ragù

---

Spring is here and the crockpot is back in action this week. It's truly my survival appliance when life gets hectic around here.

Please note that this dish starts on the stove and finishes the slow cooking process in a crockpot. It's one of those prep in the morning and go about your day recipes.

Lets get to it...

INGREDIENTS

• 1lb lean ground beef

• 1lb mild Italian sausage

• 1 medium carrots, diced or minced

• 1 medium celery stalks, diced or minced

• 1/2 white onion, diced

• 3 minced garlic cloves

• 28oz can crushed tomatoes

• 24oz tomato passata (can be substituted with 6oz tomato paste & water combo)

• 1 tsp Italian seasoning

• 1/2 tsp crushed red pepper flakes (optional)

• 1/2 tsp bouillon (chicken or beef)

• 3 to 4 sprigs fresh thyme (remove leaves from stems)

• extra virgin olive oil - EVOO

• salt & pepper to taste

Note: Don't feel obligated to add carrots and celery if you don't have them or want them. The ragu will be just fine without them; I make this recipe without them all the time, especially when making lasagna and stuffed shells.

---

PREP

In a large skillet over medium high heat, add ground beef. Break up beef and the sausage to the pan with the beef. Combine well and lightly season with salt, pepper and red pepper flakes. Cook until no longer pink. Remove from heat, strain fat and add mixture to crockpot.

In the same skillet, add a tablespoon of olive oil, followed by onions. Sauté onions for about one minute, add carrots, celery, garlic and cook for about 2 more minutes. Lightly season with salt and pepper, remove from heat and add to crockpot.

The stove part is done.

Add crushed tomatoes and passata to the crockpot. Add about 1/2 cup of water to the tomato can, swirl it around a few times, and add to the crockpot. Don't waste those tomato bits. If using tomato paste instead of passata, do the same with the tomato paste can: add the tomato paste, then fill the can with water, and pour it into the crockpot.

• 

• 

• 

• 

Add Italian seasoning, a little more crushed red pepper flakes, fresh thyme and bouillon. Combine well and do a little taste test. You can add more salt/pepper, or more bouillon if desired. Cover and set on low for 4 to 5 hours.

Note: Before I cook the pasta, I do a final taste test and adjust any seasoning needs. Mix and cover until pasta is ready.

Ragu is usually paired with pappardelle pasta. Use whatever you prefer. Serve as is or with your favorite bread. I used a plant based penne pasta with 10 grams of protein per serving. I also layered with roasted zucchini and peppers to lighten the carb load.

Reheats well and works as a great meal prep idea for quick meals throughout the week.

Xx

*some links be affiliated at no cost to you