Slow Cooker Beef Ragu

Serves 4
Total Calories 1973
Fat 39% Protein 44% Carbs 17%

Ingredients for Ragu
1kg Rump beef – large chunks
3 diced Carrots
2 sliced Celery Stalks
1 sliced Onion
1tbs Oregano
1tbs Parsley
2 tbs Extra Virgin Olive Oil
½ tbs Himalayan Rock Salt
3 Bay Leaves
700g Passata

Ingredients for Courgetti
2 spiralized Courgettes
1/2tsp Himalayan rock salt
½ cup of water

Place the beef, carrots, celery, onion, oregano, parsley, olive oil, salt, bay leaves and cover with the passata in a slow cooker, cook on low for around 4 hours.
You can add the courgettes to the slow cooker or into a pan at the end of cooking your Ragu with a little salt and water to cook, however if you prefer them more firm I would suggest you either eat them raw with the Ragu or stir fry them in a little oil for a minute or two before serving with the Ragu
Serve the Ragu with a sprinkling of oregano