slow cooker spaghetti bolognese

Spaghetti Bolognese:

•  500g beef mince or half and half pork and beef
• 2 rashers of bacon
• 1 onion
• 2 large carrots
• 1 stick of celery
• 1 courgette (optional) 
• 100g mushrooms (optional)
• 3 cloves of garlic (or more if you like it)
• 1 tsp of Italian dried herbs
• 1 bay leaf
• 1 beef stock cube
• 1 tbsp of tomato puree
• 2 cans of chopped tomatoes
• 1 glass of wine (optional)

Method:

• I browned off the mince in a frying pan and moved into the slow cooker pot.
• Pouring off any excess fat from the pan, I fried the onion, celery and carrot until softened.
• Then add the chopped garlic and herbs and fry for 1 minute until fragrant, stir in the tomato puree and then pour in the wine, let that sizzle for a minute then put everything in the pan in the slow cooker.
• Crumble the stock cube into the slow cooker.
• add any other vegetables that you like in your bolognese and pour in the 2 tins of tomatoes.
• give it a good stir up, put the lid on and leave to cook

4 hours on high or 6 hours in low.

This made a really lovely rich pasta sauce, with very tender meat. I recommend trying this recipe because of the depth of flavour and that fact that you can walk away and get on with life!

Happy cooking
xoxo