This hearty sauce is best served over a short pasta with lots of nooks and crannies it can tuck into and cling to. This ragu also makes a delicious lasagna filling when layered with sheets of fresh pasta and ricotta and mozzarella cheeses. Cost: $2.15/cup
- Portion size 6 servings
- Credits : Canadian Living Magazine: February 2014
Ingredients
Method
In slow cooker, combine beef, bacon, onions, garlic, broth, strained tomatoes, wine, tomato paste, sugar, fennel seeds, Italian seasoning, salt, pepper and bay leaf.Cover and cook on low until beef is tender, 7 to 8 hours. Discard bay leaf. Using potato masher, break up beef until coarsely shredded.
Make-ahead: Let cool for 30 minutes. Refrigerate in airtight container for up to 3 days or freeze for up to 1 month.
Nutritional facts per 1 cup: about
- Fibre 2 g
- Sodium 453 mg
- Sugars 7 g
- Protein 19 g
- Calories 257.0
- Total fat 15 g
- Cholesterol 54 mg
- Saturated fat 7 g
- Total carbohydrate 12 g
%RDI
- Iron 24.0
- Folate 6.0
- Calcium 4.0
- Vitamin A 4.0
- Vitamin C 15.0
