This Slow Cooker Bolognese recipe tastes authentically Italian - it's rustic, rich, bursting with herby tomato goodness and the meat is melt in your mouth.
Put another 1 teaspoon Olive oil in the same frying pan and add 500 g Beef mince. Gently cook for 3-4 minutes until browned.
500 g Beef mince
Add the vegetables to the slow cooker.
Add the browned meat to the slow cooker.
Add 800 g Chopped tomatoes, 3 tablespoon Tomato puree, 2 tablespoon Balsamic vinegar, 75 ml Red wine, 1 Vegetable stock cube, 1 tablespoon Dried oregano, 1 tablespoon Dried basil and 1 pinch Sea salt and black pepper to the slow cooker and cook on low for 8 hours or high for 4 hours.
800 g Chopped tomatoes, 3 tablespoon Tomato puree, 1 pinch Sea salt and black pepper, 2 tablespoon Balsamic vinegar, 1 Vegetable stock cube, 75 ml Red wine, 1 tablespoon Dried oregano, 1 tablespoon Dried basil
Notes
You want the mince to be really broken up, rather than big chunks. So use a fork to break it all up whilst it is browning.
If you wanted to add a bit of creaminess to this dish, then add a glug of single cream about 15 minutes before the bolognese has finished and stir well.
Want to give the dish a veggie boost? Add some peppers and courgette and then stir in some spinach about 30 minutes before it is cooked.
Make sure the vegetables are finely chopped so that they are nice and soft.
Looking for a vegetarian bolognese? You could use just mushrooms or even Quorn mince or cooked lentils. Cooking times will vary though.
You don't have to add red wine to this dish, just simply leave it out with no need to replace it with anything.
Don't have a slow cooker? This can all be slow cooked in the oven at 170°C/325°F/Gas 3 for 2 to 3 hours.
For some extra flavour you can add some chopped and browned pancetta.
If the bolognese feels a little too thick once mixed with the pasta, then you can loosen it up a little with starchy pasta water.