SLOW-COOKER BOLOGNESE
Batch cook a healthy Bolognese using your slow cooker. Freeze the leftovers for easy midweek dinners when you're more pushed for time
Provided by Good Food team
Categories Dinner
Time 7h45m
Number Of Ingredients 17
Steps:
- Heat the oil in a large pan and fry the bacon and mince in batches until browned. Add to your slow cooker.
- Add the onions, carrots, celery, garlic, mushrooms, tomatoes, tomato purée, herbs, wine (if using), vinegar, sugar and seasoning to the slow cooker. Cover and cook on Low for 6-8 hours, then uncover, turn to High and cook for another hour until thick and saucy.
- Serve with cooked spaghetti and grated or shaved parmesan. To cook this entire recipe on the hob, check out our big-batch Bolognese recipe.
Nutrition Facts : Calories 295 calories, Fat 12 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 11 grams sugar, Fiber 4 grams fiber, Protein 34 grams protein, Sodium 0.87 milligram of sodium
SLOW-COOKER BOLOGNESE
Provided by Ree Drummond : Food Network
Categories main-dish
Time 6h45m
Yield 16 servings
Number Of Ingredients 20
Steps:
- Heat 2 tablespoons of the oil in a large skillet over medium heat. Add the celery, carrots and onions, season with salt and pepper and cook until softened, about 10 minutes. Stir in the garlic and cook for 30 seconds. Add the tomato paste and cook for a minute. Pour in the red wine and cook until it is mostly evaporated, about 3 minutes. Pour this mixture into a slow cooker.
- Pour the remaining 2 tablespoons oil into the skillet, add the beef and season with salt and pepper. Cook, breaking up any lumps, until it is nicely browned, about 15 minutes. Drain off any excess fat. Stir in the milk and cook until it is mostly absorbed by the meat, about 5 minutes. Add this to the slow cooker along with the tomatoes, oregano, basil, thyme, red pepper flakes, nutmeg and Parmesan rind if using. Add some salt. Give it a good stir, cover and cook on low for 6 hours.
- Skim off any fat on top and check the consistency. If it is too thick, add a bit of water. If it is too thin, cook for another 30 minutes with the cover off.
- Remove the rind and serve over spaghetti with lots of grated Parmesan and topped with fresh basil and parsley. Extra sauce can be frozen for later use.
SLOW COOKER BOLOGNESE
A very thick and hearty meat sauce simmered in the slow cooker.
Provided by VD711
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Meat Sauce
Time 4h50m
Yield 8
Number Of Ingredients 14
Steps:
- Heat the olive oil in a large skillet over medium heat, and cook and stir the carrots, onion, and garlic until tender, about 10 minutes. Place the ground beef into the skillet and cook and stir, breaking up the meat as it cooks, until browned. Drain off excess fat from the skillet, and pour in 1 cup milk. Bring to a simmer, reduce heat to medium-low, and simmer until the milk is absorbed, about 15 minutes.
- Place the beef mixture into a slow cooker, and set the cooker to High. Stir in crushed tomatoes, tomato paste, salt, pepper, basil, oregano, and red pepper flakes, and cook for 2 hours. Mix in 1/2 cup milk and Parmesan cheese, stir well, and cook for 2 more hours.
Nutrition Facts : Calories 244.7 calories, Carbohydrate 17.9 g, Cholesterol 43.9 mg, Fat 13 g, Fiber 3.9 g, Protein 16.3 g, SaturatedFat 4.6 g, Sodium 546.5 mg, Sugar 6.6 g
CROCK POT SPAGHETTI BOLOGNESE
First try of spag. bol. in my slow cooker and it worked out great. Easily adaptable recipe, like lots of tomatoes, add extra! I didn't use oil to brown the mince as I used a non stick pan, certainly can be used though.
Provided by Sarah
Categories Spaghetti
Time 6h20m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Peel and chop carrot then use a food processor until very finely diced.
- Brown mince in batches and drain.
- Add carrots, tomato, onion, celery, roast capsicum, garlic, beef stock, oregano, basil, bay leaves, pepper and salt if using to slow cooker.
- Stir to combine Cook on low 6 to 8 hours.
CROCK POT SPAGHETTI
Great super easy recipe! Very moist, tasty and usually gets many raves. I fixed this and brought it to work and got requests from everyone for the recipe! Very easy to double.
Provided by Beth Gambrell
Categories One Dish Meal
Time 6h10m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Brown beef and place in crockpot.
- Add all remaining ingredients except spaghetti and stir well.
- Cover and cook on low heat for 6-8 hours.
- Turn to high the last hour and stir in spaghetti.
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SLOW COOKER SPAGHETTI BOLOGNESE - SLOW COOKER RECIPES
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Servings 4-6Total Time 6 hrs 15 minsCategory Dinner
- Tip into slow cooker. Lower the heat to medium and cook the onion, carrots and celery until soft, about 10 minutes.
- Add to the slow cooker. Add the tinned tomatoes, dried herbs and stock to the slow cooker and stir to combine.
SPAGHETTI BOLOGNESE {CROCKPOT} - CHELSEA'S MESSY APRON
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5/5 (4)Total Time 6 hrs 30 minsCategory Dinner, Main CourseCalories 512 per serving
- Add 1 tablespoon oil to a large deep skillet over high heat. Once the oil is shimmering, add in the ground beef. Season to taste with salt and pepper. Brown the beef, crumbling and breaking it up as you stir. Drain off fat and add meat to a slow cooker. Put the pork or sausage into the same skillet you cooked the beef in. (If you add sausage you'll likely need to add a tablespoon of oil.) Brown the meat, crumbling as you go. Again, drain off any rendered fat and add meat to the cooker. (We separate browning both types of meat to keep from stewing the meat. This helps a lot in the final texture and flavor.)
- Add last tablespoon of oil to the same skillet, reduce the heat to medium low, and add in the finely diced onion, carrot, and celery. Cook, stirring occasionally, for 3 minutes. Add in the garlic and continue to cook, stirring occasionally for an additional 5-7 minutes until vegetables are softened and straw colored (you don't want to brown the veggies; reduce the heat if they start browning).
- While the vegetables are cooking, add the crushed tomatoes, tomato paste, Worcestershire sauce, bay leaves, thyme, basil, oregano, bouillon cubes (crumble them up), and water to the crockpot.
- Return to the vegetable mix and turn up the heat to high. Pour in the beef stock or wine and bring to a boil. Scrape any browned bits from the skillet. Once boiling, reduce the heat and simmer over medium-low heat for 3 minutes or until reduced by half. Remove from heat and add to the crockpot. Stir everything together.
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