A brilliant fire and forget slow cooker Spaghetti Bolognese - throw it in the morning, leave for the day, and get home from work to an amazing dinner!
about 8 hours on low
500g minced beef
3 shallots (or 1 onion) chopped
1 carrot, grated or chopped
1 clove of garlic
2 tins of chopped tomatoes
1 red pepper, chopped
1 tsp dried basil
1 tsp dried oregano
1 tsp mild chilli power
1 tsp dried thyme
Splash of Worcester Sauce
1 tbsp tomato puree
1 bay leaf
1 beef stock cube
1 tbsp olive oil
Salt & Pepper, to season
Hard Italian Cheese (to serve)
There are two ways to prepare this recipe.
If you're in a massive rush - throw everything into the slow cooker, switch it on low, and leave it for 8 hours. It'll turn out just fine, and it'll taste great.
If you're a stickler for detail, keep reading - don't worry, it still won't take long!
Heat the oil in a hot pan, then fry the dried herbs and spices for 30 seconds or so until they release their aroma. Brown the shallots/onion, red pepper, carrot and garlic.
Add the meat to the pan, and fry until browned. Add the tomato purée, give it a good stir then add the can of chopped tomatoes, beef stock cube, bay leaf and splash of Worcester Sauce.
Check the sauce for thickness (reduce slightly if too thin), then pour into the slow cooker, and leave on low for 8 hours. Adjust the time accordingly if you use a different power setting.
Twenty minutes before serving, cook your pasta according to the instructions on the packet. Check the Bologneise sauce for seasoning.
Serve the Bologneise sauce on top of the pasta, and top with a good Italian hard cheese!