Читать книгу 200 Easy Slow Cooker Recipes - Katie Bishop - Страница 50

Our friend Neil lived and worked in Italy for a while, and as a result makes the best bolognese ever! Here’s my version, using some of his top tips, and a few of my own ideas, to make a slow cooker ‘spag bol’ that I hope he will love.

Preparation time: 10 minutes

Cooking time: 8¼–10¼ hours

Serves 6

2 tbsp olive oil

250g (9oz) pancetta or streaky bacon, cut into cubes

1kg (2lb 4oz) coarse ground beef mince

250ml (9fl oz) red wine

2 garlic cloves, peeled and roughly chopped

500g (1lb 2oz) onions, peeled and finely chopped

2 celery sticks, trimmed and diced

1 large carrot, peeled and diced

1 x 400g (14oz) tin chopped tomatoes

250ml (9fl oz) tomato passata

1 beef stock cube, crumbled

2 bay leaves, broken

Sea salt and freshly ground black pepper

Warm the olive oil in a large frying pan over a high heat. When hot, add the pancetta or bacon and cook for 2–3 minutes or until it becomes opaque. Add the mince in batches and cook for 5–10 minutes or until browned, spooning the cooked batches into the slow cooker dish with a slotted spoon as it cooks.

Return the pan to the heat and add the wine. Cook for 1 minute, stirring constantly to scrape any tasty bits from the bottom of the pan. Pour into the slow cooker. Add the garlic, onions, celery, carrot, tomatoes, passata, stock cube and bay leaves to the mince and mix well. Cover with the lid and cook on low for 8–10 hours or until thick and rich.