The sunshine has come out today! However, the weekend was a different story with wind, rain and all the garden furniture being blown about! So, it was a weekend of slow cooking, starting with this lovely slow cook Bolognese, which I served with some noodles, in mugs, which made us all feel cosy and warm. This recipe can be made either in an electric slow cooker or it can be cooked on the stove and left to slowly bubble away for up to two hours. I credit my Italian brother-in-law for first showing me how to cook Bolognese sauce when I was a teenager. The longer you leave it the better and using a combination of lean beef and pork mince gives you an even better flavour.
I’m excited to be linking this up to a new blog event, hosted by my local blogging friend Mediocre Mum, called Slow Cooker Sunday. Sorry it’s a day late! Do pop along and link up your favourite slow cooker recipes and check out all the other links for lots of easy cooking inspiration!
- 1 heaped tablespoon olive oil
- 1 large white onion
- 2 sticks celery
- 2 carrots
- 2 garlic cloves
- 1 kg lean beef mince
- 3 tablespoon tomato puree
- 1 l beef stock
- 1 tin chopped tomatoes/passata
- 1 tablespoon mixed herbs
- sea salt and freshly ground pepper
- freshly grated Parmesan cheese
- Add the olive oil to a large frying pan or stovetop casserole pan and gently fry the finely chopped onions, celery, carrots and garlic for around 7 minutes on a low heat. Add in 500g of the mince and fry for another few minutes, breaking it up with a wooden spoon. Add the second lot of 500g mince and fry for a further five minutes.
- If you are using an electric slow cooker, tip all of this into the slow cooker and carry on to step 3. If cooking on the stove, carry on to step 3.
- Make up the beef stock with hot water and add three tablespoons tomato puree to the stock, mix well until there are no lumps. Add this liquid to the meat and stir well. If you are cooking on the stovetop, let this bubble down on a high heat for around five mintes. If using a slow cooker carry on to step 4.
- Add in the mixed herbs, chopped tomatoes and a good sprinkle of sea salt and freshly ground black pepper. If using an electric slow cooker, put the lid on, and cook on low/medium for 8 hours.
- For stovetop cooking, turn the heat right down and leave the Bolognese sauce to cook on a very gentle simmer, uncovered, for around an hour and a half, to two hours. Stir it every now again and if it looks like it is getting too dry, add an extra cup of hot water or stock and stir again. By the end of your cooking time (two hours stovetop, 8 hours slow cooker) your Bolognese should be lovely and saucy and the meat and all the vegetables should be soft. Serve with spaghetti, any type of pasta or even quicker noodles. Grate some fresh Parmesan cheese over the top before eating.
I’m also linking this up to Family Friendly Fridays here on Fabulicious Food! as this is a clear family favourite!
What do you like to cook when its cold outside or you have to feed a crowd?