Slow cooker bolognese

This slow and low version of the Italian meat sauce couldn’t be easier to put together, but the end result is a rich and deeply flavoured ragu that goes brilliantly with pasta. This recipe makes a large batch, so you can keep a stock in the freezer, too.

Ingredients

Serves: 8-10

Ready in: 6-7hours

• 2 tbsp olive oil
• 6 smoked bacon rashers, chopped
• 2 x 500g packs beef mince
• 2 onions, finely chopped
• 3 carrots, finely chopped
• 3 celery sticks, finely chopped
• 4 garlic cloves, finely chopped
• 100ml red wine
• 2 x 400g tins Co-op Italian chopped tomatoes
• 1 x 500g carton Co-op Italian passata
• 4 tbsp tomato purée
• ½ tbsp mixed dried herbs
• 2 bay leaves (optional)
• 1 beef stock cube or beef stock pot
• Spaghetti, to serve
• Parmesan, to serve

Method

1. Heat the oil in a frying pan over a high heat, and cook the bacon, then the beef mince, in batches until browned. Add to the slow cooker.
2. Add the onions, veg, garlic, red wine, chopped tomatoes, passata, herbs and stock to the slow cooker, season with black pepper and stir well.
3. Set the cooker to low and cook for 6-7 hours (or high for 3-4 hours). Take the lid off and turn up to high, then cook for a further 1 hour, or until thickened.
4. Around 10-15 mins before serving, cook the spaghetti according to pack instructions.
5. Serve the bolognese with the spaghetti, topped with grated Parmesan.