## Slow Cooker Spaghetti Bolognese: A Delicious & Easy Batch Cooking Recipe
Slow cookers have revolutionized home cooking, offering unparalleled convenience and delicious results. Imagine starting dinner in the morning and returning to a perfectly cooked meal in the evening – that’s the magic of slow cooking! While countless dishes thrive in a slow cooker, few are as satisfying and universally loved as a hearty spaghetti bolognese. This recipe, inspired by BBC Good Food, elevates the classic to new heights, delivering incredibly tender meat and a rich, flavorful sauce.
This recipe isn’t just about convenience; it’s about batch cooking efficiency. Prepare a substantial 12-portion batch in under 20 minutes of prep time – perfect for busy families or those who appreciate the ease of having delicious meals readily available. The leftovers freeze beautifully, making this an ideal recipe for meal prepping and ensuring midweek dinners are effortlessly satisfying.
Unlocking the Flavor Secrets:
The magic lies in the slow cooking process itself. The low and slow cooking method renders the minced beef exceptionally tender, while the addition of red wine infuses the sauce with depth and complexity. Although the original recipe notes that red wine is optional, we highly recommend including it for a richer, more nuanced flavor profile. The red wine vinegar adds another layer of tanginess that balances the sweetness of the tomatoes and sugar.
Ingredients:
* 4 tablespoons olive oil
* 6 smoked bacon rashers, chopped (adds smoky depth!)
* 1.5kg lean minced beef (choose a high-quality mince for the best results)
* 4 large onions, finely chopped
* 3 carrots, finely chopped
* 4 celery sticks, finely chopped (the holy trinity of mirepoix adds wonderful flavor!)
* 8 garlic cloves, minced (garlic lovers rejoice!)
* 500g mushrooms, sliced (adds earthy notes and texture)
* 4 x 400g cans chopped tomatoes (high-quality canned tomatoes are key!)
* 6 tablespoons tomato puree (concentrated tomato flavor!)
* 2 tablespoons mixed dried herbs (Italian herbs are a classic choice)
* 2 bay leaves (adds subtle aromatic complexity)
* 1 large glass (approx. 250ml) red wine (a medium-bodied red wine works well)
* 4 tablespoons red wine vinegar (balances the sweetness)
* 1 tablespoon sugar (balances the acidity)
* Salt and freshly ground black pepper to taste
* Cooked spaghetti, to serve
* Parmesan cheese, grated or shaved, to serve
Method:
1. Begin by heating the olive oil in a large pan over medium-high heat. Brown the bacon and minced beef in batches, ensuring not to overcrowd the pan, this helps achieve good browning. Transfer the browned meat to your slow cooker.
2. Add the chopped onions, carrots, and celery to the same pan and sauté until softened. This step adds sweetness and flavor to the base of your sauce. Add these to the slow cooker.
3. Add the minced garlic and sliced mushrooms to the pan and sauté briefly until fragrant. These aromatics enhance the sauce. Add these to the slow cooker as well.
4. Now, pour in the chopped tomatoes, tomato puree, mixed herbs, bay leaves, red wine, red wine vinegar, and sugar. Stir everything well to combine. Season generously with salt and pepper.
5. Cover the slow cooker and cook on low for six to eight hours, or until the meat is incredibly tender and the sauce has thickened.
6. After six to eight hours, uncover the slow cooker, turn the setting to high, and cook for another hour to reduce the sauce and achieve a rich, saucy consistency.
7. Serve immediately over cooked spaghetti with grated or shaved Parmesan cheese. The Parmesan adds a delightful salty, sharp contrast to the rich sauce.
Storage & Freezing:
Leftovers can be stored in the refrigerator for up to two days or frozen in airtight containers for up to three months. This means a delicious, home-cooked meal is always within reach!
Enjoy your incredibly flavorful and convenient slow cooker spaghetti bolognese!
