Now there are cold winds and the evenings are much darker, I am valuing my slow cookers even more. Coming home to a hot meal is a massive plus point for me.
When my children come home from school or go to after school activities, I love the fact I don’t have to start cooking then as I have already prepared the food earlier in the day. Any extra family time without stress is great!
One of the family favourites I make over and over is my slow cooker bolognese sauce. It might vary slightly depending on what vegetables I have to use up in the fridge, but the basic elements are always the same and my recipe makes a tasty thick bolognese sauce that my family will polish off with ease.
If you think the slow cooker can only produce watery sauces think again.
My rich flavourful slow cooker bolognese sauce isn’t artificially thickened with cornflour; if you just keep an eye on the amount of liquid you use and remember that you can’t reduce a sauce in the slow cooker, in fact you will gain liquid during cooking as the steam does not escape, you can have great results.
Cooking a pan of pasta only takes ten to fifteen minutes and you are all set for a great family meal. I like to make a double batch of my slow cooker bolognese sauce and freeze a few portions for another day.
For more family recipes, have a look at my slow cooker sausage casserole, slow cooker shepherd’s pie and slow cooker cottage pie, all of which my kids love. You’ll probably also like my slow cooker recipe index.
Pin this slow cooker bolognese sauce recipe for later:
- 2 medium red onions
- 1 yellow pepper
- 200 g carrot batons
- 200 g cherry tomatoes
- 500 g pack of lean beef steak mince
- 2 cloves of garlic
- 1 tin of chopped tomatoes
- 4 tbsp tomato purée
- 1 beef stock pot or your preferred stock cube
- 1 tsp oregano
- 1 tsp dried thyme
- Salt and pepper to season
Brown the mince in a pan misted with cooking spray or oil.
Add the garlic for the last minute.
Place the onions, pepper, carrots and tomatoes in the slow cooker pot.
Add the browned mince and garlic, then add the chopped tomatoes, tomato purée, stock pot, and herbs. Season well.
Cook on low for 7-8 hours on or high for 4-5 hours.
Slow Cooked Challenge November
If you are not familiar with the Slow Cooked Challenge, it is a monthly blog challenge dedicated to making recipes using a Slow Cooker/Crockpot or by slow cooking in the oven, aga or other slow method of cooking. This month the theme is OPEN, any kind of slow cooked recipe is welcome!
If you would like to take part, then please:
- Make your recipe in your Slow Cooker or other slow cooking method and post a photograph and the recipe, or a link to a recipe, on your blog
- Link to Farmersgirl Kitchen and BakingQueen74
- Use the Slow Cooked Challenge logo (above) in your post
- If you use Twitter, tweet your post with @FarmersgirlCook @BakingQueen74 and use #SlowCookedChallenge and we will re-tweet it to our followers AND post your picture on the dedicated Pinterest Board.
- A round up of all the entries will be posted on the host’s blog.
- Please do not publish recipes from cookbooks on your blog without permission, they are copyright.
- If you are using recipes from another website, please link to the recipe on the website rather than publishing the recipe.
- One entry per blog.
- Recipes must be added to the linky by the 28th of each month and a round up will be posted on the host blog.
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