There's nothing quite like slow-cooked bolognese sauce to bring family to the table.
- 2 tblsps olive oil
- 1 kg pork and veal mince
- 1 onion finely chopped
- 2 carrots peeled, finely chopped
- 3 garlic cloves crushed
- 2 tsps dried italian herbs
- dry red wine (125 mls)
- 2 cans crushed tomatoes
- 2 jars tomato pasta sauce
- 2 dried bay leaves
- salt & pepper to taste
- ⅓ cup fresh oregano leaves plus extra to serve
- 500 g spaghetti cooked to serve
- 50 g shaved Parmesan to serve
- Heat half the oil in a large frying pan. Add the mince to the frying pan in two batches. Cook, stirring occasionally, for about 5 minutes, or until browned. Remove. Transfer the cooked mince to a 5 to 6-litre slow cooker.
- Heat remaining oil in same large frying pan. Add onion, carrot, garlic and herbs. Cook, stirring occasionally, until browned. Add wine. Bring to the boil. Transfer to the slow cooker with tomatoes, sauce and bay leaves. Season with salt and pepper. Cover with lid.
- Cook on low for 7 to 8 hours, or on high for 4 to 5 hours. Stir in oregano. Season with salt and pepper. Discard bay leaves.
- Serve bolognese over cooked spaghetti and top with parmesan. Garnish with extra oregano.
To prepare in a pressure cooker: brown mince in a non-stick frypan in two batches. Transfer to an 8L (medium size) pressure cooker. Reheat the frying pan and brown the onion, carrot, garlic and herbs and add to the cooker. Stir in the red wine, crushed tomatoes and pasta sauce. Add the bay leaves and season to taste. Following manufacturer’s directions, close and lock lid of the pressure cooker. Bring to high pressure, reduce heat to stabilise pressure and cook for 15 minutes. Release pressure. Discard the bay leaves and serve as suggested.
Cook: Low 7-8 hours, High 4-5 hours.
This recipe is…
Please note, nutritional information is approximate and based on the uncooked ingredients.
|- Saturated fat||9.9 g|
|Total carbohydrates||68.2 g|
|- Sugars||19.5 g|
|Dietary fibre||9.3 g|