How Do I Cook Bolognaise Sauce in the Slow Cooker?

divorcingjack

Hope this helps..

I just chop an onion quite finely (if you have a red one, they are quite nice, but it doesn't matter)

Fry off in a medium hot pan along with a crushed clove or two of garlic and add to SC.

Brown the mince in the pan, giving it a good stir around and add to the SC.

Chuck in a couple of tins of tomatoes, and some fresh if you have them. I also like to add some finely chopped red pepper, and some people have grated carrot to bulk out the mince. Add a little water, and a beef stock cube. If you have any red wine, a splash of this is great too.

A pinch of "Italian seasoning", basil, oregano etc and a couple of bay leaves and you are sorted. I'm afraid I can't help with cooking times as I have only just got my SC (Christmas present!), but the longer you can leave it the more the flavours will develop.

Enjoy!

dj

Pink.

I always brown mince before cooking it in the slow cooker as it helps to break it up and stop it from sticking to the bottom. Usually I just dry fry it with some onion in a pan then pop it into the slow cooker before adding the rest of the ingredients.

Pink

Nicki

For a lower fat version:

nuke mince in microwave for about 5 mins on full power, stir once half way through. Pour off any liquid and fat. Put in slow cooker with a chopped raw onion, can of tomatoes, squirt of tomato puree, crumbled beef stock cube, salt and pepper and mixed herbs. Stir well. Cook on low all day. When you get home add some chopped mushrooms at the same time as you put the water on for the spaghetti to boil. There will be sufficient flavour in the meat to make it taste good after long slow cooking even with most of the fat poured off in this way, and the stock cube will help too (if you do it this way on the stove, it can be a bit bland due to no fat) To make it even lower calorie add an extra can of tomatoes to bulk it out, but serve yourself the same size portion you would ordinarily. This method also works for chilli, thoug obviously different herbs and spices needed and kidney beans not mushrooms!

lil_me

That's about the same as what I did last time Nicki (apart from I dry fry in the pan) I make loads at a time as my SC is a bi 6 litre one and freeze whats left. Using soya mince to bulk it out aswell Usually have mine cooking all day as I prep it on a morning as the kids are eating breakfast.

K9cuddles

I'm trying to use my SC 3 days in a row (true OS!!! and to beat my record of 2!). Anyhoo.. was chicken casserole yesterday, Lamb in red wine tonight and was going to try Spag bowl tomorrow.. just wanted to check.. I assume I'm browning the mince off before adding?? Will it last ok 8 hours in the SC?

Thx

squeaky

You'll find your answer and much much more, here :-

The Complete Slow Cooker Collection

Pink.

Hi K9cuddles,

This question came up recently so I have merged your thread with that one.

Pink

mustafa_say_ving

I always brown my mince too, I do mine in a large frying pan and don't use any oil.

Browning the mince improves the flavour too.

I also chuck a few veggies too ( fool the kids:rotfl: ) usually carrots and celery & onion, I blitz them in the magimax and saute them with garlic and olive oil before bunging in the slow cooker .I always add about 2 teaspoons of sugar too.

mustafa_say_ving

K9cuddles wrote:

I'm trying to use my SC 3 days in a row (true OS!!! and to beat my record of 2!). Anyhoo.. was chicken casserole yesterday, Lamb in red wine tonight and was going to try Spag bowl tomorrow.. just wanted to check.. I assume I'm browning the mince off before adding?? Will it last ok 8 hours in the SC?

Thx

I usually do mine for about 8 hours.......sometimes more

janb5

I`d be interested to know what other people think but I reckon spag bol is one of those recipes that doesnt really benefit being in the SC. It is not like chicken or braising steak which is better for cooking longer and slower.

As for the sauce, I brown the mince adding plentry of Worcestershire sauce and season as to taste. I add a tin of choppped tomotoes and crushed garlic and also add a slurp of left over red wine. Once everything is in, I let it simmer for about 20 minutes. HTH