Slow-cooker bolognese

Get creative with your slow cooker and make a batch of nutritious spaghetti bolognese. Put the leftovers in the freezer and use them during the week when you’re in a rush for dinner.

Ingredients

• 4 tablespoons of olive oil
• 6 slices of smoky bacon
  1 1/2 pounds of lean ground beef, and some salt and pepper (or use half beef, half pork mince)
• Four onions
• Three carrots
• Four celery sticks
• Eight garlic cloves
• Smashed 500 grammes of mushrooms
• Cut four cans of chopped tomatoes in the 400 gramme range
• Six tablespoons of tomato paste
• Approximately 2 tablespoons of dry herbs that go well together
• (Two) Bay Leaves
• The equivalent of a full glass of red wine (optional)
• Vinegar from red wine, 4 tablespoons
• Ready spaghetti to serve.
• Parmesan and ready for serving

Method

STEP 1

Get a large pan hot and add oil. Working in batches, cook the bacon and the ground beef until they are browned. To the slow cooker, add the ingredients.

STEP 2

Put the onions, carrots, celery, garlic, mushrooms, tomatoes, tomato purée, herbs, wine (if you’re using it), vinegar, sugar, and seasonings into the slow cooker. Cover and simmer on Low for 6-8 hours, then remove the lid, increase the heat to High, and continue simmering for another hour, stirring occasionally, until the sauce has thickened.

STEP 3

Garnish each serving with grated or shaved parmesan cheese and cooked spaghetti. Check out our recipe for large-batch bolognese to learn how to prepare the entire dish on a single stovetop burner.

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