How Do I Cook Bolognaise Sauce in the Slow Cooker?

Fivenations

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

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

CelticStar

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

Don't worry, sorted it myself.

janb5

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

CelticStar

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

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

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

angeltreats

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

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.