Slow Cooked Best-Ever Bolognese Sauce
Prep and Cooking time 10 hours 40mins
1 tbsp olive oil
125g prosciutto, finely chopped
2 medium brown onions (300g), finely chopped
1 large carrot (180g), finely chopped
2 stalks of celery (300g), trimmed & finely chopped
3 garlic cloves chopped
500g minced (ground) beef or veal
500g minced (ground) pork
250ml dry red wine (1 cup)
375ml (1 ½ cups) beef stock
70g (1/4 cup) tomato paste
1kg ripe tomatoes, peeled, seeded, chopped coarsely
1/3 cup finely chopped fresh basil
2 tbsp finely chopped fresh oregano
1. Heat half the oil in a large frying pan; cook prosciutto, stirring until crisp. Add the onion, carrot, celery and garlic; cook stirring until the vegetables soften. Transfer to 4.5 litre slow cooker.
2. Heat the remaining oil in the same pan; cook the mince, stirring until browned. Add wine; bring to the boil. Stir mince mixture into the slow cooker with stock, paste and tomatoes; cooked covered on low for 10 hours.
3. Stir in herbs; cook, covered on high for 10 minutes and season to taste.
4. Serve with spaghetti or your favourite pasta and top with shaved parmesan cheese.
v Suitable to freeze at the end of step 2.
v Prosciutto can be replaced with bacon.
v Fresh tomatoes can be replaced with 800g tin of chopped tomatoes.