Julie Goodwin's 6-hour bolognese
Thick, hearty and meaty, this delicious beef bolognese sauce goes perfectly with freshly cooked pasta. Cooking the meat for six hours adds loads of subtle flavours and a wonderful texture.
- 15 mins preparation
- 6 hrs 5 mins cooking
- Serves 8
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Ingredients
- 1 tablespoon extra virgin olive oil
- 2 medium brown onions, chopped
- 1 kilogram beef mince
- 2 clove garlic, crushed
- 1 teaspoon dried oregano leaves
- 1/4 cup (70g) tomato paste
- 1/2 cup (125ml) red wine
- 2 810g cans crushed tomatoes
- 1 tablespoon sugar
- cooked pasta, to serve
- grated parmesan, to serve
Method
- 1Heat 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.
- 2Transfer 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.
- 3Add 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.
- 4Add 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.
Notes
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.
