Slow Cooker Spaghetti Bolognese
8 standard portions
Source field check ยท Original source retained
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
- 1 tsp olive oil
- 375 g unsmoked pancetta
- 1 onion, chopped
- 3 celery sticks, chopped
- 3 carrots, chopped
- 1 kg 5% fat beef or pork mince, or a mix of both
- 250 ml red or white wine
- 400 mlย passata
- 20 g cornflour
- 1 chicken or vegetable stock cube
- 40 g tomato puree
- 200 ml whole milk
Method
- Heat olive oil in a large pan on medium to high heat, add pancetta and cook for a few minutes.
- Add the onion, celery and carrot and fry for a few more minutes until they start to soften then tip into the slow cooker.
- Return the pan to the heat, add the mince and brown. Pour in the wine and let it pretty much completely evaporate.
- Tip the mince into the slow cooker along with the tomato passata, cornflour, stock cube, and tomato puree.
- Cover and cook on low 6 hours or medium for 4 hours. 1 hour before the end of cooking, pour in milk, cover and cook for the final hour. Serve.