Slow cooker spag bol
Ok so yeah, you could knock this up on the stove in like 2o mins, but it you’ll be missing that real authentic flavour. That deep and rich flavour that turns a standard Wednesday night tea into something a bit special. Yes it will take longer, but the effort is minimal and it is so worth the wait. Chop it all up, bung it all in and leave it. Your slow cooker will do all the hard work for you. The dream really.
This may be controversial to some but I always add milk to my bolognese sauce, so if you’re unsure please give it a go and DM me with your thoughts. Are you a milk convert?
Don’t be limited by spaghetti, even though it’s there in the title. This bolognese is incredible on jacket potatoes or in a toastie – between everything is better sandwiched between two slices of tiger bread.
For more slow cooker recipes, check them out here OR you can buy my new book, Poppy Cooks: The Actually Delicious Slow Cooker Cookbook. You’ll find over 90 recipes, covering everything from soups to curries, stews and even a gloriously indulgent lava cake. And not to brag….but my book is now officially a Sunday Times bestseller!! I just want an excuse to keep writing that because I literally can’t get over it.
Slow cooker spag bol
By Poppy Cooks
https://www.poppycooks.com/recipes/slow-cooker-spag-bol/
Ingredients
- 500g pork mince
- 500g beef mince
- 1 large onion, finely diced
- 2 carrots, finely diced
- 2 celery sticks, finely diced
- 3 tablespoons tomato purée
- 1 x 400g can of chopped tomatoes
- 200ml red wine (I like Malbec)
- 200ml beef, chicken or vegetable stock
- ½ teaspoon white sugar
- 2 bay leaves
- pinch of grated nutmeg (optional)
- 1 parmesan rind (optional)
- splash of olive oil, plus extra to finish
- 100ml whole milk
- 300g spaghetti
- 1 tablespoon cornflour, slackened with water
- salt and black pepper
Metric
Imperial
Instructions
- Add the pork, beef, onions, carrots, celery, tomato puree, chopped tomatoes, red wine, stock, sugar, bay leaves, nutmeg, parmesan rind, 1 teaspoon of salt, lots of pepper and a splash of olive oil to the bowl of your slow cooker. Put the lid on and cook on high for 5 hours or on low for 8-10 hours, stirring once or twice during the cooking time.
- When the timer has an hour left, stir in the milk. Then, when there 25-30 mins left, add the spaghetti (snapping in half if necessary to get it to fit) and turn up the heat to high, if it's not on high already. By the end of the cooking time, the pasta should be al dente. At which point, remove the parmesan rind, and stir in the cornflour slurry and plenty of olive oil, until you have a glossy, meaty sauce that coats the pasta. Taste to check the seasoning and adjust as needed.