You know that feeling when a big bowl of pasta gets put down in front of you, and there is nothing in the world that can ruin that moment? I live for that feeling. But these days, when I go out to an Italian restaurant, I don’t often get the opportunity to experience that feeling. But now, with this low FODMAP spaghetti with beef ragu, I can achieve that euphoria any night of the week in my very own home. It doesn’t get much better than that!
This beef ragu pairs perfectly with gluten free pasta, but would also work well with vegetable spirals of your choice (zoodles etc), polenta, rice or anything else you fancy.
I absolutely love slow cooker meals – and what’s not to love? You can put all your ingredients in, turn it on and then go about your day knowing that when you get home or dinner time ticks over, you’re going to have a delicious meal ready and waiting. But since moving out of home and getting a new slow cooker, my first two have been total flops. So I was very nervously pacing next to my slow cooker in the final few hours of cooking, keeping my fingers and toes crossed and resisting the temptation to lift the lid. But when that lid was finally lifted and I gently shredded that first piece of meat, I know I could tally this one up as a win.
And what could be more perfect on a day (nay, a week) where you are all cooked-out just thinking about that huge Christmas feast you’re going to have to put together, and just feel like something easy and quick? Not much, I’m gonna bet.
Spaghetti with Beef Ragu
A delicious low FODMAP beef ragu whipped together in the slow cooker that will send your taste buds to heaven.
- splash olive oil
- 500 grams shin beef
- 1 can crushed tomatoes
- 1/2 cup tomato paste
- 1 cup water
- 1 low FODMAP beef stock cube
- Italian herbs
- salt and pepper
In a saucepan, heat up a splash of olive oil and sear the beef so it is brown on the outside, but be as quick as possible to stop it cooking.
Put the beef and the remaining ingredients in your slow cooker and stir so that everything is incorporated.
Cook on low for 7 hours. If you would like a thicker sauce, you can add a cornflour slurry to the slow cooker with 30 minutes remaining.
When cooking is complete, shred the beef with a fork.
Serve over gluten free pasta (or any other base you would prefer) and garnish with parmesan.