Slow Cooker Beef Ragu

Ingredients:
750g stewing beef cubes
4 slices bacon, diced
2 onions, diced
2 cloves garlic, minced
1 C beef stock
1 C bottled strained tomatoes (passata)
½ C dry red wine
1 can (156 ml) tomato paste
1 tsp sugar
½ tsp each fennel seeds and dried Italian herb seasoning
¼ tsp each salt and pepper
1 bay leaf

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.
This ragu is delicious as is, with a side of vegetables. It can also be used as a lasagna filling – try it in our Carb-Free Lasagna!

Makes 6 servings; count each serving as 3 protein and 1 fat.
Recipe courtesy of Canadian Living.