This is what I cook most frequently in my slow cooker. I love to know I have this bubbling away in my kitchen. All the beautiful flavours and ingredients melting into a deep rich tomato based sauce. It’s the perfect recipe for the slow cooker. Like most children my children love Bolognese sauce so I always make a huge batch of this to freeze in portions.Makes approximately 20 child size portions or 10 adult sized (2.5 litres of bolognese) 2 medium onions finely chopped 400g mushrooms finely sliced 2 carrots finely chopped 2 courgettes chopped 2 sticks of celery finely chopped 2 garlic cloves crushed 150ml of beef stock 900g of lean minced beef 2 x 400g cans of chopped tomatoes 3 tablespoons of tomato puree 1 bay leaf Salt and pepper You can also add a squidge of tomato sauce and a dash of Worcestershire sauce
- Put into the slow cooker the onions, carrots, courgettes, celery, mushrooms, garlic, and finally the minced beef. Then add the purée, the stock, the tinned tomatoes and add the bay leaf with a grind of salt and pepper. It’s a bit of a squeeze so ease off on the tomatoes if you are finding it hard to get it all in.
- Put on the lid and cook for 8 hours on low or 4 hours on high. However it is a great recipe for being left to cook for quite sometime. I have been known to put it together at night and leave it cooking on low until mid-morning.
- Towards the end give it a good stir, taste and perhaps add a squidge of tomato sauce and a dash of Worcester sauce if you feel it needs a little something extra. Remove the bayleaf and serve with any sort of pasta.