Adapting Spag Bol recipe for slow cooker - help with timing?

JustKeepSwimming_2

Hi all

I'd like to try a different recipe for spaghetti Bolognaise from my usual one, but this new recipe calls for simmering on the hob for 2 hours in total so I was hoping that I could use my s/c instead. Not only as I assume it will be more MSE but I'm less likely to be distracted & burn it if its not on the hob :rotfl:

Just not sure how long to cook it for in the s/c....

The recipe uses 500g mince (browned) some pancetta (although I may use chopped streaky bacon instead - browned) & chopped veg (softened for 10 mins), to which a tin of chopped tomatoes & 200ml stock & 175ml red wine. At this stage it would be simmered for 90 mins, then 150ml milk & nutmeg is added for a final simmer of 30 mins.

I thought I'd see what the mixture was like before possibly adding less milk (& I'd heat it first before adding). TBH I've never added milk to SB before...

What timings would anyone recommend for each simmering, & would high or low settings be best?

Thanks.

Memory_Girl

TBH I usually make my spag bol int he mornings and leave it to cook on low all day - never really comes to any harm on low.

So on low 6 - 8 hours
On High 3-4 hours

In a thermal cooking bag - 5 hours is perfect.

MG

Willowpop

I would stick it in all day on low personally. I would use less stock and less wine than your recipe though as it kinds comes out as runny as it does when it goes in..nothing boils off and reduces like it would on the hob.

[Deleted User]

I was always told that if you're cooking meat in a slow cooker to cook it on HIGH for an hour and then turn it down to LOW. (Maybe it depends on how much you cook it in a pan first?) With spag bol I normally brown the meat, etc - basically, cook it all in a pan and then put it in the slow cooker for at least 3-4 hours. I don't know what happens but it just comes out SO much nicer that cooking it in a pan for an hour. Delicious.

maman

I use this conversion chart


http://homecooking.about.com/library/weekly/blcrocktips.htm


for timing as it came with my SC.


Personally I prefer to cook Bolognese (and curry and chilli and stew) one day and eat it on another as it enhances the flavour. It seems to continue marinating even in the freezer.

Gigervamp

I expect the long simmering time is to reduce the liquid and concentrate the flavour. A slow cooker won't do that, so the recipe might not taste as good as if you do it on the hob, even if you reduce the amount of liquids going in.

sazaccount

Hi,

I don't have a hob so for my spag bols I just "chuck" everything into the slow cooker uncooked, I do however use frozen for tinned veg as only me and fresh goes off to quickly so you may want to soften these. I would reduce the amount of liquids as I find even the juice in the tomatoes and a tiny bit of water is enough otherwise it can be too runny.

I leave it in the SC on low for around 8 hours sometimes longer if I've put it in before going to bed (I'm a night worker so my eating is a bit messed up :rotfl:)