Ingredients
Six hour bolognese
Method
Six hour bolognese
1.Heat the oil in a large non-stick frying pan over a medium-high heat. Add the onion and cook, stirring, until softened, about 5 minutes. Add mince to the pan and cook, stirring, breaking up any lumps, until browned. Add garlic and cook, stirring, until fragrant.
2.Transfer the mince mixture to the slow cooker. Add the oregano and tomato paste to same pan and cook, stirring, for a minute, until the paste changes colour from bright red to a more orange colour. Add the wine to the pan and bring to the boil. Transfer the wine mixture to the slow cooker.
3.Add the undrained tomatoes, sugar and salt to taste to the slow cooker and stir well. Place the lid on the slow cooker and turn the slow cooker onto the high setting. Cook for 4 hours. Remove the lid and continue to cook, stirring occasionally, for another 2 hours. As it cooks it will become thicker, richer in colour and very aromatic.
4.Add the undrained tomatoes, sugar and salt to taste to the slow cooker and stir well. Place the lid on the slow cooker and turn the slow cooker onto the high setting. Cook for 4 hours. Remove the lid and continue to cook, stirring occasionally, for another 2 hours. As it cooks it will become thicker, richer in colour and very aromatic.
Not suitable to microwave. This recipe is enough for 8 serves, so if you only have 4 to serve for dinner, freeze half for another night.
Note
