The slow cooker is a great way to cook large quantities of healthy and delicious spaghetti bolognese. You can freeze the leftovers to make easy dinners during midweek when you are more time-pressed.
Ingredients
- 4 tbsp Olive oil
- 6 smoked Bacon Rashes, Chopped
- Use 1 1/2kg lean beef or half beef and half pork mince.
- Four onions, finely sliced
- Three carrots finely chopped
- Four celery stalks, finely sliced
- Eight cloves of garlic, crushed.
- 500g mushrooms, sliced
- 4 x 400g cans of sliced tomatoes
- 6 tbsp tomato puree
- Two tablespoons of dried mixed herbs
- 2 Bay Leaves
- A large glass of red wine (optional).
- Red wine vinegar, four tablespoons
- 1 tbsp Sugar
- Serve cooked spaghetti
- Parmesan is to be served
Method
- STEP 1
- In a large skillet, heat the oil and fry the minced meat and bacon in batches. Add the mince to the slow cooker.
- STEP 2
- Then, add the herbs, onions, carrots, and celery. Add the tomato puree. Cover the slow cooker and cook it on low for 6-8 hours. Then uncover, switch to high, and continue cooking for an additional hour, until the sauce is thick and saucy.
- STEP 3
- Serve with grated or shaved Parmesan and cooked spaghetti. Check out our recipe for a big batch of bolognese to cook the entire recipe on your stovetop.