RAGU BOLOGNESE SLOW COOKER RECIPES

RAGU RECIPES - BBC GOOD FOOD

Ragu recipes - BBC Good Food image

Make a rich and flavoursome meat ragu sauce to serve in dishes such as spaghetti bolognese, lasagne and moussaka. Or, try our meat-free vegetarian lentil ragu or vegan ragu.

Provided by Alice Johnston

Ingredients

LENTIL RAGU RECIPE - BBC GOOD FOOD

Lentil ragu recipe - BBC Good Food image

Struggle to get your five-a-day? This superhealthy ragu will get you four steps closer and can be frozen for extra convenience

Provided by Sarah Cook

Categories Main course, Supper

Total Time 1 hours 30 minutes

Prep Time 15 minutes

Cook Time 1 hours 15 minutes

Yield 6

Number Of Ingredients 13

Ingredients

3 tbsp olive oil
2 onions, finely chopped
3 carrots, finely chopped
3 celery sticks, finely chopped
3 garlic cloves, crushed
500g bag dried red lentils
2 x 400g cans chopped tomatoes
2 tbsp tomato purée
2 tsp each dried oregano and thyme
3 bay leaves
1l vegetable stock
500g spaghetti
parmesan or vegetarian cheese, grated, to serve

Steps:

Heat the oil in a large saucepan and add the onions, carrots, celery and garlic. Cook gently for 15-20 mins until everything is softened. Stir in the lentils, chopped tomatoes, tomato purée, herbs and stock. Bring to a simmer, then cook for 40-50 mins until the lentils are tender and saucy – splash in water if you need. Season.
If eating straight away, keep on a low heat while you cook the spaghetti, following pack instructions. Drain well, divide between pasta bowls or plates, spoon sauce over the top and grate over some cheese. Alternatively, cool the sauce and chill for up to 3 days. Or freeze for up to 3 months. Simply defrost portions overnight at room temperature, then reheat gently to serve.

Nutrition Facts : Calories 662 calories, FatContent 9 grams fat, SaturatedFatContent 1 grams saturated fat, CarbohydrateContent 120 grams carbohydrates, SugarContent 14 grams sugar, FiberContent 10 grams fiber, ProteinContent 33 grams protein, SodiumContent 1.05 milligram of sodium

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