I have been searching high and low for the ultimate Bolognese recipe and I think I may just have found it.
It is an adapation of the ‘Ultimate spaghetti Bolognese’ recipe in the Jan/Feb 15 Slimming World magazine which I decided to do in the slow cooker.
Serves 4 – Free on Extra Easy Plan
500g lean mince beef
1 onion, very finely chopped *
2 carrots, very finely chopped *
200g button mushrooms. very finely chopped *
8 rashers of bacon (all fat removed), very finely chopped *
4 garlic cloves, crushed
6 tbsp tomato puree
400g chopped tomatoes
1 bay leaf
1 tsp dried oregano
300ml Beef stock
* I blitzed all of these ingredients in the food processor which worked really well.
1 Brown the mince with the onion, bacon, carrots and garlic. Dry fry until the meat is brown.
2 Add the mushrooms and stir fry for a few minutes. Remove pan from heat, add the stock, tomatoes, tomato puree, oregano and bay leaf. Stir well and transfer to slow cooker.
3 Cook for 2 hours on high heat and one hour on low heat.
4 Cook 75g portion of Spaghetti per person. Top with the bolognese (remove bay leaf) and serve.