Slow Cooker Bolognese
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.
Servings: 4 servings
Calories: 403kcal
Equipment
- Slow cooker or Crock Pot
Ingredients
- 1 teaspoon of Olive oil for the vegetables
- 1 teaspoon of Olive oil for the beef
- 1 Onion peeled and diced
- 6 Mushrooms diced
- 1 Carrot peeled and diced
- 3 Garlic clove crushed
- 500 g of Beef mince
- 800 g of Chopped tomatoes canned
- 3 tablespoon of Tomato puree (tomato paste)
- 1 pinch of Sea salt and ground black pepper
- 2 tablespoon of Balsamic vinegar
- 1 Vegetable stock cube
- 75 ml of Red wine
- 1 tablespoon of Dried oregano
- 1 tablespoon of Dried basil
Instructions
- Put 1 tsp of Olive oil in to a large pan and add 1 Onion, 6 Mushrooms, 1 Carrot and 3 Garlic clove. Gently cook for 3 minutes. Set aside.1 tsp of Olive oil, 1 Onion, 6 Mushrooms, 1 Carrot, 3 Garlic clove
- Put another 1 tsp of Olive oil in the same frying pan and add 500 g of Beef mince. Gently cook for 3-4 minutes until browned.500 g of Beef mince
- Add the vegetables to the slow cooker.
- Add the browned meat to the slow cooker.
- Add 800 g of Chopped tomatoes, 3 tbsp of Tomato puree, 2 tbsp of Balsamic vinegar, 75 ml of Red wine, 1 Vegetable stock cube, 1 tbsp of Dried oregano, 1 tbsp of Dried basil and 1 pinch of Sea salt and ground black pepper to the slow cooker and cook on low for 8 hours or high for 4 hours.800 g of Chopped tomatoes, 3 tbsp of Tomato puree, 1 pinch of Sea salt and ground black pepper, 2 tbsp of Balsamic vinegar, 1 Vegetable stock cube, 75 ml of Red wine, 1 tbsp of Dried oregano, 1 tbsp of 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.
Nutrition
Serving: 1portion (pasta not inc.) | Calories: 403kcal | Carbohydrates: 18g | Protein: 25g | Fat: 28g | Saturated Fat: 10g | Cholesterol: 89mg | Sodium: 570mg | Potassium: 1034mg | Fiber: 4g | Sugar: 9g | Vitamin A: 2864IU | Vitamin C: 24mg | Calcium: 142mg | Iron: 6mg
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