How Do I Cook Bolognaise Sauce in the Slow Cooker?

Fivenations · 9 January 2007 at 8:58AM

Bolognese sauce, the classic recipe, made in a slow cooker is not as good as that made on the stove - the texture changes and it develops a different flavour. I dont like it (sorry, fusspot pot Italian raised by professional Chef) but I suspect many people only used to ready made sauces will not notice the difference. I still make a meat sauce inthe slow cooker now and then but add more ingredients - garlic and herbs , not used in Bolognese - plus whatever bits of pancetta or Italian sausage I have to hand, and it makes a passable ragu.

K9cuddles · 9 January 2007 at 11:05AM

I'm trying it today! Will let you know if it's that different!

CelticStar · 4 February 2007 at 2:34PM

Could any of you super slow cooker supremos advise as I have a shed load of mince to use up and the frying pans are already occupied.

Thanks for any help.

CS

CelticStar · 4 February 2007 at 4:56PM

Don't worry, sorted it myself.

janb5 · 4 February 2007 at 9:34PM

To be honest I dont think the SC does a spag bog any better than a conventional pan.

CelticStar · 4 February 2007 at 11:25PM

I was cooking it in the slow cooker because I had used all my other available pans for various other mince concoctions and had no more left for spag bol! :rotfl:

uolypool · 9 January 2010 at 11:04AM

Hi I love using my slow cooker use it as much as i can, even got the kids using it .My question is though however hard i try I just don't seem to be able to make a tomato based bolognaise sauce that i can use for spag bol, lasagne and have a prob with chilli in slow cook as well doesn't matter how many tins of toms or cartons of passata (sp) or herbs i add it always tastes bland and unappatising (sp) please help with foolproof recipies for these things many thanks in advance uolypool

Psykicpup · 9 January 2010 at 11:13AM

Do you brown the mince first with some onion (and garlic) ?

angeltreats · 9 January 2010 at 11:15AM

I've never made bolognese sauce in the slow cooker and I don't have a recipe as such because I throw in whatever carrots or mushrooms or whatever I have lying around, but I always add a really good squirt of tomato puree, a bit of cinnamon and ginger (just a wee bit of each, maybe half a teaspoon), fresh garlic, a good shake of ground coriander and a few twists of black pepper, and a big glug of red wine if I have any open, and my sauce never ever tastes bland.

ragz_2 · 9 January 2010 at 11:21AM

My secret is salt and sugar! As well as herbs obviously, but I find the sugar really helps in tomato based sauces, experiment with how much you like to use.