Recipe: Best-Ever Bolognese Sauce In Slow Cooker

On the weekends I'm finding it too hard to cook dinner in the gutted kitchen because that's when all the renovation work is being done and once the boys have finished work in the kitchen, I'm in there vacuuming, mopping and cleaning up all the dust and dirt so it doesn't spread throughout the house!

During the week it's not so bad in the renovated kitchen which has been gutted other than the oven and stove so I've still been using that to cook on. But on the weekend I need to find other options to cook with because as you'll see this is how my kitchen looked this weekend ... that's the poor oven tucked away against the wall there, a little hard to cook on as you can imagine!

So this is where I spend my time cooking out of the kitchen and where I made the worlds best Spaghetti Bolognese for dinner recently in my makeshift kitchen the garage using my Sear and Slow Cooker.

This Spaghetti Bolognese was rich and full flavoured and so damn tasty.

The mince was fine and smooth from cooking for so long and really was a different taste to when it's made on the stove top.

Best-Ever Bolognese Sauce Recipe

(Women's Weekly Slow Cooking Cookbook)

Serves 6
Cook on low for 7-10 hours

Ingredients

1 tbsp olive oil

125g prosciutto, chopped finely (or can use bacon like I did)

2 medium brown onions, chopped finely

1 large carrot, chopped finely

2 stalks celery, chopped finely

2 cloves garlic, crushed

500g minced veal (or can use beef like I did)

500g minced pork

1 cup dry red wine

1 and 1/2 cups beef stock

1/4 cup tomato paste

800g canned diced tomatoes

1/3 cup finely chopped fresh basil

2 tbsp finely chopped fresh oregano

Method

1. Heat half the oil in Sear and Slow Cooker, cook prosciutto until crisp.

2. Add onion, carrot, celery and garlic and cook, stirring, until vegetables soften.

3. Add minces and cook, stirring, until browned.

4. Add wine, bring to the boil.

5. Add stock, paste and tomatoes and cook covered on low for 10 hrs (NB: I only cooked it for 5 hrs as that's all the time I had and it tasted fine).

6. Just before serving stir in fresh herbs, season with salt and pepper and cook for a further 10 minutes.

7. Cook spaghetti pasta until al dente.

8. Serve on plate with pasta, bolognese sauce and top with grated parmesan cheese.

Note: If you have a Sear and Slow Cooker you can do this all in the one dish, otherwise for steps 1-3 you'll need to cook first in a fry pan and then transfer into the slow cooker.

Bon appetite!

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[All images my own]