Top Notch Beefy Bolognese
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There's nothing like the feeling when you know you've got the massive slow cooker on, is there?
You can have everything prepped and in there the day before, ready to switch on so it's ready for tea.
There are ways to bulk out bolognese so it costs less - adding in beans, lentils and mushrooms goes a long way, so I think that makes up for using the good paprika and the splash of wine in here.
But if you're on a really tight budget, then by all means leave out the wine and use the cheaper paprika and frozen garlic.
When it comes to minced beef, more fat = more flavour. But if you wish to keep the calories & saturated fats down, go for the 5% fat mince and add an extra stock cube to make up the flavour.
Top Notch Beefy Bolognese
Makes 16 portions - you'll need a massive slow cooker
Ingredients:
1kg good quailty beef mince
400g onion, diced
8 cloves garlic or equivalent in frozen garlic
130g tube tomato puree
3 tins chopped tomatoes
Mushrooms - as many as you like, up to a large punnet
300g red lentils
Approx 200g frozen spinach
2 tbsp paprika - I love the La Chinata brand
4 tbsp Italian herbs
4 beef stock cubes
1 cup red wine (optional)
Handful of chives (optional)
Method:
Throw everything into the slow cooker. If it seems too full, cook the mushrooms down a little to reduce their water content before adding them in.
Cook on high until bubbling, then stir well and reduce the heat. Simmer for up to 4 hours, stirring occasionally. The longer it cooks, the more melt-in-the-mouth the meat will be.
Taste the bolognese, and add salt & pepper, plus more tomato puree, if you wish.
If you are freezing it, split between portion pots while still hot so it cools quicker. Don't ever freeze warm food - let it cool to room temperature before putting the lids on a freezing. Make sure you label the pots!
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