Michael and Rachel's

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Spaghetti Bolognese

Updated: 25 Apr 2015

Ingredients

  • 2 onions
  • Garlic
  • Carrots (about 4)
  • Celery (about 4 sticks)
  • 2 cartons chopped tomatoes
  • Fresh herbs
  • Bay leaf
  • 450g extra lean mince
  • Beef stock cube
  • Pancetta
  • Sun dried tomato paste
  • 1 glass red wine
  • Salt, pepper

Method

  1. Chop the onions, garlic, carrots and celery and sauté until softened. Add the chopped tomatoes and stir. Add the herbs and bay leaf. Transfer to slow cooker.
  2. Fry the pancetta until just about to start going golden. Add the beef mince and brown; break up using a wooden spoon. Add a few twists of black pepper and the beef stock cube (diced or crumbled). Add the sun dried tomato paste and sauté for a few minutes.
  3. Add the red wine and bring to the boil for a few minutes. Transfer to the slow cooker pot and stir to make sure it is thoroughly combined with the vegetables.
  4. Leave in the slow cooker on low for at least 6 hours. Check the seasoning about an hour before serving. Skim off excess fluid / oil (from the tomato paste).
  5. Serve with fresh al dente spaghetti and parmesan.