How Do I Cook Bolognaise Sauce in the Slow Cooker?

squeaky

That should be perfectly OK. Timings I've seen run from seven to ten hours on LOW.

The sauce is very forgiving anyway - in a slow cooker it's almost impossible to over cook

larmy16

It seems I am the only person who puts courgettes in my spag bol!!!!! I just love them, though I know some people say that don't taste of anything. I prefer them to peppers, not keen on them. fascinating eh?:)

comping_cat

You dont have to brown the mince of, you can just put it all in, but i think it will def taste better if you do brown it first. I also love to add chopped up smoked bacon to my spag bol, (or a lasagne), gives it a lovely taste!!!
Ctherine x

black-saturn

I cant believe theres a man out there who hasnt made spag bol before

Nix143

Re the mince thing - I always dry fry my mince, especially if it's not the extra lean type - and then drain off the juice that comes off it. I then fry my onions, garlic, whatever normally and add the dry fried mince then. It means you don't get any of that watery gunk that can come out of mince and spoil your lovely spag bol

And when I had a dog I used to tip the mince juice over his dry food for a little treat

skystar

I've never browned the mince just bunged it in with some mushrooms, onions, tinned toms (added a bit of water to the tin when empty and poured this in too).

Tastes lovely as well. I think its much nicer than made in a pot.

There's very little fat in the mince I get. When I make burgers the George Foreman tray is empty.

zubezube

Hi there, i've searched slow cooker recipies, and can't find any on how to make spaghetti bolognaise, could someone point me in the right direction please, ......help, i really want to get away from the jars:o

Queenie

This is how I make mine.

1 1/2 lb minced beef
2 rashers of bacon, chopped
1 finely chopped onion
2 celery stalks, sliced
1 clove garlic, crushed
2 TBsps tomato puree
1 TBsp flour
14oz can chopped tomatoes
1/4 pt stock
4 oz mushrooms
1 tsp mixed herbs
pepper, freshly ground.

Brown off the meat in a saucepan. Add the onion, garlic and celery and fry for a few mins. Add the tomato puree. Blend a little of the juice from the canned tomatoes with the flour to make a smooth paste, thin it down a bit more with a little more juice then add to the meat with the remaining can of tomatoes. Bring to the boil stirring constantly until nicely thickened. Add the remaining ingredients, put in the SC on Low for 5-8hrs.

Sometimes, if it can form a bit of a brown crust on top, but just stir that in and it will be fine.

To make it slightly cheaper, you can substitute half the meat with some soya mince. Use the stock to soften the soya mince and add it to the browned meat so it absorbs the flavour of the meat too.

HTH

zubezube

Thanks Queenie, i've got everything but the bacon, and the slow cooker is sitting waiting to be filled thanks again

Nicki

It'll be fine without the bacon. I just use onion, beef, mushrooms, tomato puree, tinned tomatoes and herbs. Brown beef (5 mins in microwave, stir once or twice during cooking time), tip off fat, then put in slowcooker with onion, tomatoes and tomato puree, teaspoon mixed herbs, or half teaspoon each of basil and oregano, and salt and pepper, mix together well, and leave to cook on low for about 6 hours (though won't come to any harm if you leave it longer. When you put water on to boil for pasta, add chopped mushrooms to slow cooker and stir well. Can add red lentils to meat at beginning of recipie to bulk it out, but you will then need to add quite a bit more liquid to the recipie. If you have any left over red wine, a splash can be nice but not essential. This is really tasty and another low calorie option for evening meal provided you don't go mad with the pasta.