New flavoursome spaghetti bolognaise sauce recipe cooked in the slow cooker/crock potPosted by Fiona Nevile in Rice and Pasta, Sauces Gravy Dressings, Save Money | 8 comments
Danny is picky about pasta. Won’t eat macaroni and the thought of penne has him panicking that I might actually have finally got up the nerve to cook it for him.
“I like linguine, spaghetti, angel hair.”
I don’t ever mention ravioli since this terrible disaster.
We eat a lot of spaghetti bolognaise. Frozen in flat ziplock bags it takes just half an hour max from freezer to plate. We’ve been eating versions of our patent recipe for years and I decided to see if I could make it tastier. I have to let you into a secret here – gradually I’ve reduced the meat content since posting this old recipe – so much so that the last time that we chomped through 16 portions of the stuff it had moved so far away from the original recipe that it tasted although the beef was just sprinkled into the mix as a seasoning.
Something had to be done as we eat spag bol at least twice a week. I could have returned to the original recipe but times have moved on. I have new techniques to hand and knew that I could improve on the recipe. The older one is watery when unfrozen. Very tasty but not truly exceptional.
I think that I’ve made a cracking sauce this time – a good meaty flavour but as with our older recipe a lot of veggies. The sauce is thicker too so freezes well without weeping when unfrozen. The Min Pins are disappointed as their biscuits were soaked in these watery tears.
Following Seraphina’s advice I used a better quality mince too. This is often on offer if you but two packs at Waitrose. Well worth the extra investment. This recipe makes about 14 – 16 big portions for greedy people.
I reckon that this recipe could be simmered on the stove top but the flavours wouldn’t be quite as intense. Slow cooker/crock pot food equals good mellow notes. I often look at our budget slow cooker (Tesco sale) and marvel at its skill at producing wonderful flavours.
This is best served with a really fresh green salad just dressed with a good virgin olive oil, a large pinch of salt and lots of ground black pepper. We always eat garlic bread with pasta but that’s because we are greedy.
New flavoursome spaghetti bolognaise sauce recipe
800g-900g of minced beef (10% fat). Aberdeen Angus is by far the best if you can get it at a decent price.
2 x 450g tins of chopped tomatoes
30g of choritzo sliced and chopped very fine
750g of pasatta
450 ml of beef stock (I added 2 beef stock cubes)
4 medium courgettes (grated)
400g of carrots (grated)
Small head if celery sliced very fine
6 tbsp of mushroom ketchup
4 tbsp of flour
1 teaspoon of anchovy sauce (or one salted anchovy rinsed and chopped fine)
Small handful of dried mushrooms (soaked in a teacup in boiling water for five minutes – add the mushroom water to the dish)
1 heaped teaspoon of Marigold vegetable stock powder / bouillon
1 teaspoon of good mixed dried herbs (genuine Herbs of Provence are ideal)
Large dash of ground black pepper at the end
3 heaped tablespoons of freshly (finely) grated Parmesan cheese to serve
Put all the ingredients into the slow cooker and stir very well to distribute the flour evenly. Switch to high for an hour until everything is bubbling well then low for 2-3 hours, stirring occasionally right to the base of the pot. The sauce is cooked when the vegetables are soft.
N.B. I tried switching to auto as an experiment for 3.5 hours and the results were not nearly as good as the method above!
Spoon the sauce over freshly cooked spaghetti and sprinkle with grated Parmesan cheese to serve. Why not be generous and put a little extra Parmesan on the table too – just one tiny square produces lots of finely grated cheese!
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