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Prep
15m
Cook
5h
Total
5h 15m
Prep
15m
Cook
5h
Total
5h 15m
Ingredients
Method
Nutrition
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Step 1
Heat a large non-stick frying pan over a medium-high heat. Brown the beef mince for 5-7 minutes, breaking it up as it cooks, then transfer it to the slow cooker. Add the sliced sausages to the same pan and brown for a few minutes, turning occasionally, then transfer them to the slow cooker.
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For
4
M
I
Ragu
500
g
5% beef mince
1
pack
Heck Chicken Italia sausages, sliced
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Per Serving
Calories
526kcal
Fat
16.6g
Saturates
7g
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If the ragu is too loose, cook on HIGH with the lid off for 20-30 minutes to reduce.
Cook the rigatoni 1-2 minutes less than the packet instructions for an al dente texture.
Reserve around 150ml pasta water; add a splash if needed to loosen the sauce.
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