Slow cooker recipes

Parmesan, spinach and bean ragù

parmesan, spinach and      bean ragù
8H 45M




Place bean mix in a medium saucepan; cover with 5cm cold water. Bring to the boil over a medium-low heat. Boil for 5 minutes; drain. Transfer beans to a 4.5-litre slow cooker.


Heat butter and oil in a large frying pan over medium heat; cook onion, carrot, celery and garlic, stirring, for 5 minutes or until softened. Add wine; bring to the boil. Boil until the wine has almost evaporated. Add paste, tomatoes, stock, salt, sugar and thyme. Transfer to the cooker. Cook, covered, on low, for 8 hours. Season to taste.


Discard thyme. Stir in spinach until wilted. Sprinkle ragù with parmesan to serve.

We used a chardonnay-style wine in this recipe. This recipe is not suitable to freeze.


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