• 750g minced beef
  • 4 sticks of celery
  • 8 big tomatoes
  • 10 cherry tomatos
  • 250ml red wine
  • 1 tsp basil
  • 2 bay leaves
  • 1.5 tsp oregano
  • 2 beef stock cubes
  • 2 tins chopped tomatoes
  • 6 cloves of garlic
  • 4 medium onions
  • 1 large carrot


  • STEP 1
    Brown the minced beef in a pan and then add to the slow cooker
  • STEP 2
    Chop up all vegetables finely. I cut the tomatoes into halves as I like quite a chunky sauce. Add to the slow cooker
  • STEP 3
    Mix the stock cubes in 400ml of water until dissolved, add in the oregano, basil, bay leaves and some black pepper to season. Add to the slow cooker with the wine.
  • STEP 4
    Cook on high for 4 hours or low for 8 hours. I have reduced the liquid used in the recipe as I had to reduce the sauce down considerably. If the sauce is too watery near the end of cooking, open the lid and cook on high for the remaining hour or 2.

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