There’s a convenience in being able to throw a few ingredients into a slow-cooker and come back a few hours later to a delicious meal. This no-fuss recipe gets its flavour and tenderness from the hours the meat slowly cooks. I paired this with the Naturata Spelt Spaghetti, which tastes and feels just like regular pasta and allows the red wine mushroom sauce to coat each strand.
Spelt Spaghetti with Slow Cooker Beef in Red Wine Mushroom Sauce
- 500g lean ground beef
- 250g white mushrooms washed and sliced
- 1 onion diced
- 1 tbsp dried mixed herbs
- 1 tsp Salt
- 1/4 tsp black pepper
- 1 C dry red wine
- 1/2 C beef stock
- 1 packet Spelt Pasta
- fresh parsley to serve
- Combine all ingredients, except the pasta and parsley in a slow cooker. Cook on low for 6 hours.
- When the meat is done, prepare the spaghetti according to the package instructions.
- Drain and divide between 5 plates. Top with the beef, red wine and mushroom mixture. Sprinkle some freshly chopped parsley and serve.
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