Slow cooker bolognese
Having a great go-to bolognese is a life-saver for anyone short on time and ideas. Slow cooked to save even more time, and the bolognese can be used in so many different ways, spaghetti, lasagna, cottage pie or moussaka. It’s also wonderful as a family pie – just mix in a heaped cup of frozen peas, top with flaky pastry or mashed potato and bake until golden. It's bound to become a household favourite.
This double recipe serves eight or freeze to use in another recipe another time.
- Slow Cooker
- 1kg beef mince
- 10 rashers streaky bacon, diced
- 1 cup grated parmesan
- 3 x 400g cans chopped tomatoes
- 2 onions, finely chopped
- 1 large carrot, peeled and finely diced
- 1 leek, white and half of green parts finely sliced
- 3 cloves garlic, chopped
- 1 tbsp worcestershire sauce
- 1 tsp ground nutmeg
- 2 tsp salt
- 1 tsp ground black pepper
- ½ cup tomato paste
- 1 cup white wine
- ¼ cup cornflour
- Combine all ingredients except tomato paste, wine and cornflour in slow-cooker.
- Mix tomato paste, wine and cornflour until smooth then stir into mince mixture.
- Cover and cook on high power for 4 hours or low power for 7-8 hours.
MAKE A MEAL OF IT: Serve with spaghetti, a sprinkling of grated parmesan and a salad or green veges.
SWAP IT OUT: If you don’t have bacon you can still make this bolognaise – it’s nearly as nice without! If you don't have a leek, add an extra onion instead.
ALCOHOL-FREE: The alcohol in the wine will burn off while cooking but if you want to avoid alcohol altogether use a cup of chicken or beef stock instead.