What’s yummier, healthier, easier and far less messy than making spaghetti Bolognese? Slow cooked beef cheek ragout with zucchini pasta! Once you make this you’ll never look back. The great thing about slow cooking is you can throw everything in the pot and expect delicious flavour at the end of the day with very little effort. If you have the time and care, you can start by browning the beef cheeks, followed by sautéing the onions, carrots, thyme, mushrooms and garlic in a little olive oil, however it will still have incredible flavour if you skip this step.
- 2 free range beef cheeks
- 1 large carrot, chopped finely
- 1 cup mushrooms, chopped finely
- 3 cloves garlic
- A few sprigs of thyme
- 1 cup tomato puree
- ½ cup red wine
- ½ cup beef stock
- 1 tbsp balsamic vinegar
- Himalayan salt, to taste
Browning or no browning, throw everything into the slow cooker and cook for 6-8 hours until beef cheeks are tender. If you prefer a thicker sauce remove the lid when tender, turn up the heat on your slow cooker, and reduce to desired consistency. Season to taste.
- Serve with long ribbons of raw zucchini ‘pasta’ achieved by using a simple vegetable peeler.