I bought a slow cooker a few weeks ago, and now I’ve got mixed feelings about it. On one hand, it’s fantastic, as it does all the work for me. On the other hand, I feel like a 1960’s housewife who should be radiantly smiling while cooking instant mashed potatoes, and, of course, donning a cute little apron.
So, when I decided to try my hand at making Bolognese Sauce in it, rather than using my regular stovetop method, I wore my loveliest apron and smiled as big as I could. I really think it contributed to the success of the sauce…
After several hours of cooking, the result is a thick, garlicky sauce that owes its heartiness to browned ground beef, and its slight tanginess to a hefty helping of tomatoes. Assemble it first thing in the morning and cook on low for 8-10 hours, or start it in the afternoon and cook on high (as directed in the recipe), and come home to a wonderful dinner at the end of the day.
1 pound extra lean ground beef
1 medium/large sweet onion, finely chopped
3 large cloves garlic, smashed and minced
1 carrot, finely chopped
1 stalk celery, finely chopped
1 tablespoon extra-virgin olive oil
½ cup red wine (plus another ¼ cup for you to drink while waiting…)
1 (156ml) can tomato paste
1 (796ml) can diced tomatoes, with juice
1 cup strained tomatoes
¼ teaspoon sea salt
4-6 servings cooked pasta
Freshly grated parmesan and ground pepper, to serve
1. In a large skillet, cook beef until brown and crumbled; drain excess oil and transfer to slow cooker.
2. Add the remaining ingredients (excluding parmesan and ground pepper), stir to combine, and cover. Cook on high for 3 hours, stir, and serve over cooked pasta of your choice. Serve with freshly grated parmesan and ground pepper.
Housewife Photo: Anne Taintor