Slow Cooker Spaghetti Bolognese
Ingredients
- 1500 grams beef mince OR pork and beef mince
- 2 onions, peeled and quartered
- 2 carrots, cut into large chunks
- 2 sticks of celery, cut into large chunks
- 4 cloves of garlic, peeled
- 1 tbsp Italian dried herbs OR dried oregano
- 2 cans chopped tomatoes
- 1 beef stock pot OR 1 beef stock cube dissolved in a little water
- Salt and pepper
- 1-2 tsp sugar (optional)
- 1 bay leaf (optional)
- 200 ml red wine (optional)
Instructions
- Brown the meat in a large hot frying pan. This will take around 10 to 15 mins. Don’t stir it too much as you want some crispy brown bits to form. You can skip this step if you’re in a rush but it will take your spag bol to the next level.
- Add the celery, onion, carrot and garlic to the food processor and blitz till chopped finely. Alternatively chop finely by hand.
- Place the finely chopped veg and garlic into the slow cooker with all the other ingredients plus 1/2 tsp of salt and a good grind of pepper. Stir well.
- Turn the slow cooker onto high and cook for 6 hours. If there is too much liquid, take the lid off for the final half hour of cooking.
- Taste and adjust the seasoning if necessary - it may need more salt and pepper and a little sugar.
- Remove the bay leaf and discard.
- Place half in a container and leave to cool, then label and place in your freezer.
- Serve the rest and enjoy!