Dust the beef in flour, shaking to remove any excess
Heat half the oil in a large frying pan over medium heat. Brown the beef for 3-4 minutes on each side and then transfer to slow cooker.
Add the remaining oil to the pan. Cook onion, garlic, eggplant, carrot, fennel, oregano, bay leaf and thyme for 3-4 minutes until fragrant and onion is translucent
Add canned cherry tomatoes, tomato paste, balsamic vinegar and beef stock to the pan and bring to the boil
Transfer the tomato mixture to the slow cooker. Place the lid on the slow cooker and cook on low for 6 hours or high on 4 hours.
Meanwhile, cook pasta according to packet instructions
Once the slow cooking is complete, the beef should easily fall apart when stirring with a wooden spoon. Remove the bay leaf
Toss the beef and eggplant ragu through the rigatoni and top with parmesan cheese, basil and season with pepper. Enjoy!
