Easy Slow Cooker Bolognese (no browning)
4 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 500 g Minced Beef (5% fat or less)
- 3 Streaky Bacon Rashers (chopped)
- 1 Onion (finely chopped)
- 3 Garlic Cloves (finely chopped)
- 1 Carrot (finely chopped)
- 1 Celery Stick (finely chopped)
- 400 ml Passata
- 60 ml Milk
- 2 tbsp Tomato Puree
- 2 tbsp Red Wine Vinegar
- 1 Beef Stock Pot (I use knorr)
- Β½ tsp Worcestershire Sauce
- 2 Bay Leaves
- 2 tbsp Oregano (dried or fresh)
- 1 tsp Sugar
- Β½ tsp Salt
- ΒΌ tsp Black Pepper
- 2 tbsp Fresh Parsley (or Basil, to garnish)
- 400 g Spaghetti (or other long pasta)
Method
- Place the finely chopped vegetables in the base of the slow cooker basin.
- Add the minced beef and bacon.
- Add all of the other ingredients (not the spaghetti or fresh parsley garnish!) and mix with a wooden spoon until everything is combined and there are no big lumps of minced beef. Cook on low for 6-8 hours, or high for 5. In order to thicken the sauce without using cornflour, take the lid off for the last hour of cooking.
- Cook the spaghetti according to instructions, then serve with the slow cooker bolognese, garnished with fresh herbs and some grated Parmesan.