easy peasy slow-cooked bolognese sauce

Spaghetti and Bolognese Sauce - Global Dish - Stephanie Arsenault

Spaghetti and Bolognese Sauce - Global Dish - Stephanie Arsenault

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.


Bolognese Sauce
Serves 4-6

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.