Slow cooker bolognaise
Photo by Annabel Langbein Media
Slow cooking renders out the fat in meat. It rises to the top and can be scooped off with a spoon, or if you are making your dish a day or two in advance (slow-cooked meals reheat well and improve in flavour after a couple of days) the fat will harden on the surface in the fridge, making it easy to lift off and discard.
|1 kg||Beef mince|
|10 rashers||Streaky bacon, diced, optional|
|1 cup||Grated parmesan cheese|
|3 cans||Chopped tomatoes, 400g each|
|2||Onions, finely chopped|
|1 large||Carrot, peeled and finely diced|
|1||Leek, white and half of the green parts, finely sliced|
|3||Garlic cloves, chopped|
|1 Tbsp||Worcestershire sauce|
|1 tsp||Ground nutmeg|
|1 tsp||Ground black pepper|
|½ cup||Tomato paste|
|1 cup||White wine, or chicken or beef stock|
Combine all ingredients except tomato paste, wine and cornflour in slow cooker. Mix tomato paste, wine and cornflour until smooth then stir into mince mixture. Cover and cook on high power for 4 hours or low power for 7-8 hours. Serve with spaghetti, a sprinkling of grated parmesan and a salad or green veges.
More slow cooker meals from Annabel
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