Slow Cooker Bolognese Sauce
Simple slow cooker for bolognese sauce, ideal for batch cooking
- 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.
Vary the vegetables according to what you have to hand in the fridge.
Fresh herbs add flavour - add these on top just before serving.
Freezing - bolognese sauce freezes well and is perfect for batch cooking for the freezer. On busy days you can defrost a portion of sauce or as many portions as you need for a quick meal of spag bol along with some freshly boiled pasta.
Allow to cool after cooking and then transfer the sauce to Tupperware pots or freezer bags in the portions you will need.
Calories: 264kcal | Carbohydrates: 20g | Protein: 29g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 77mg | Sodium: 277mg | Potassium: 1108mg | Fiber: 4g | Sugar: 9g | Vitamin A: 8860IU | Vitamin C: 84.7mg | Calcium: 95mg | Iron: 5.4mg