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I was chatting with people yesterday about a Slow Cooker Spaghetti Bolognese that someone was going to cook in their SC. I was doing one too so gave my method. Once it was ready I was going to reply by someone had turned off replying to the post – so here is mine and it was probably the best Spaghetti Bolognese I’ve ever done
I know it’s controversial to add the spaghetti to the Ragu but I like it that way – less washing up and APPARENTLY I’ve been told this is how they serve it in Italy – not sure on that.
Please bear in mind that we all do it differently and I have had some medical issues and I need to avoid certain things – so recipes have to be tweaked. In this case – Tomato Puree and Passata are omitted.
RECIPE
High sided pan
Slow Cooker
Wooden Spoon
Ladle
Strainer
Ingredients:
1 kilo of beef mince
1 chopped brown onion
Healthy pinch of Dried Oregano
Healthy pinch of Dried Basil
Some black pepper
3 cloves of garlic
2 x 400g tins of chopped tomatoes (although I used 3 on this one) I like to use Napolina
1 Beef Oxo Cube – optional (I used reduced salt) – I wanted a beefy flavour
Wholemeal Spaghetti
Small drop of olive oil for the pan
Let’s see how to cook Slow Cooker Spaghetti Bolognese Recipe
Method:
Prep the veg first – chop the onion, crush the garlic
Turn on slow cooker and add one tin of tomatoes to the base and add the oxo if using
Add the oil to the pan and heat, I add the onion first and let that start cooking off. Once that starts softening add the kilo of mince and keep cooking breaking the mince down. About half way through add the garlic ( you could add this before the meat – but it could burn). Then add the Oregano, Basil and Black Pepper. Cook off until all mince is browned and separated. Then look at how much fat has come out of the beef – at this point I cook off the fat stirring regularly until the pan is dry. Think I had the second tin of tomatoes to the pan and stir in.
Then I transfer the mixture to the slow cooker for about 2 hours on high.
I then take the wholemeal spaghetti and snap it in half and boil – about an hour before the slow cooker has finished. Once this is cooked. I then strain the pasta and I rinse the pasta free of starch (you don’t have to – but again I need to for medical).
Then I add the pasta to the sauce and stir in. That’s basically what I do. I could add more things or take more out – but because of dietary requirements I need to tweak things. But this was STUNNING
Next time I’ll only add one tin of tomato and add some beef stock to see if that thickens the sauce and has a beefier flavour. But this WAS gorgeous.
French Onion & Philly Cheese Chicken
Slow Cooker Spaghetti Bolognese
