Bolognese in the Slow Cooker

Bolognese

Bolognese totally works in the slow cooker. Get the balance of tomatoes to beef right, and it becomes delicious. Slow Cooking suits batch cooking, too, and this is surely the ultimate batch cooking dish.

As a bit of an experiment, I sauteed the onions, celery, carrot and garlic, but didn’t saute the beef. It didn’t lack flavour at all. However, the dish originally started off with only 1 tin of tomatoes in it. Half-way through cooking, I had a quick look and the bolognese looked positively grey. Definitely unappetising. A quick trip to the local supermarket resulted in a tin of passata, which I added to the Crock Pot. Dinner saved.

Ingredients

  • 500g minced beef
  • 1 onion
  • 2 carrots
  • 2 sticks celery
  • 3 cloves garlic
  • 1 tbsp olive oil
  • 1 tin tomatoes
  • 1 tin passata
  • 1 tbsp Worcestershire Sauce

Method

  1. Finely chop the onion, carrots, celery and garlic. Fry them gently in olive oil for around 8 minutes until softened. Put into the Slow Cooker.
  2. Add the beef, tomatoes, passata and Worcestershire Sauce.
  3. Cook on Low for 8 hours.
  4. Serve with cooked spaghetti.

Screen Shot 2013-04-01 at 14.54.49

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One thought on “Bolognese in the Slow Cooker

  1. Before we had a working kitchen I used to make this using a bag of soffrito (ready chopped carrots / onion / leeks), a can of chopped tomatoes and beef meatballs. Took me 20 seconds to tip the things in, left it on low and off to work for 12 hours! I used to put the pasta in there too when I got home (no hob!) and after half an hour it was done!!

    Apart from boiled onion pieces having a weird texture it was very nice!!

    Am following your slow cooking adventures avidly… Mine is sitting patiently in a cupboard to be used again.

    PS Can you trial rice pudding for me?

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