Wendy's Kitchen Table

INGREDIENTS

2 medium brown onions
2 cloves garlic
2 tsp oil
500g minced beef
1 large carrot grated
1 zucchini grated
400g tin of diced tomatoes
½ cup tomato paste
2 sachets of tomato cup of soup mix
1 cup hot water
3 Oxo beef stock cubes, crumbled
1 tablespoon brown sugar
½ teaspoon dried oregano
½ teaspoon salt
½ teaspoon plain/smoked paprika

 

METHOD
Turn your slow cooker on to low and coat the bowl with a non-stick spray.
Finely chop the onions and garlic. Heat the onion, garlic and oil in a non-stick frying pan until the onion is transparent, then tip it into the slow cooker bowl. Add all the remaining ingredients and mix everything together with a wooden spoon.
Put the lid on and cook and cook on low for 6-8 hours, stirring once or twice if you are nearby. An hour or so before serving taste the sauce and carefully adjust the seasoning, adding salt, pepper and sugar if required. Serve the sauce over spaghetti or toss it through fettucine or small pasta shapes. Top with grated parmesan or other cheese.