Dust off your trusty slow cooker because today, I’ve taken the time-honoured traditional Bolognese and adapted it for your set-it-and-forget-it slow cooking pleasure.

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Cooking Info

Prep Time: 15 mins

Cook Time: 20 mins + 4 or 6 hours

Servings: 8

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Nutrition Information

Calories: 403

Protein: 39g

Carbs: 10g

Fat: 23g

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Food Diary Barcode

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Ingredients

1 tsp olive oil

375g (13 oz) unsmoked pancetta

1 onion, chopped

3 celery sticks, chopped

3 carrots, chopped

1kg (2.2 lbs) 5% fat beef or pork mince, or a mix of both

250ml (8 fl oz) red or white wine

400 ml (14 fl oz) passata

20g (4 tsp) cornflour 

1 chicken or vegetable stock cube

40g (2 tbsp) tomato puree

200ml (7 fl oz) whole milk

 

1. Heat olive oil in a large pan on medium to high heat, add pancetta and cook for a few minutes.

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   Add the onion, celery and carrot and fry for a few more minutes until they start to soften then tip into the slow cooker.=

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   Return the pan to the heat, add the mince and brown.

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   Pour in the wine and let it pretty much completely evaporate.

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   Tip the mince into the slow cooker along with the tomato passata, cornflour, stock cube, and tomato puree.

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   Cover and cook on low 6 hours or medium for 4 hours.

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   1 hour before the end of cooking, pour in milk, cover and cook for the final hour.

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   Serve.