Slow cooked Bolognaise

There is nothing quite like walking into the house after a long day of work to the delicious aroma of a slow cooking meal, all ready for you to sit down and enjoy with minimal effort.

I absolutely love my slow cooker, especially during winter. I've recently taken to cooking my bolognaise sauce in it as the longer I cook it the richer the flavour becomes and my gas cook top wasn't allowing me to do this. Set and forget is what it's all about on a busy day!

This recipe includes lots of vegetables to increase the fibre and nutrient content of the meal, and is just delicious. It's a good one to make when the veggies hiding in the fridge are a little past their best :)

This recipe serves about 8 people (I have lots of mouths to feed!). The quantities can easily be halved or just freeze the leftovers for an easy meal another night.


1kg mince (I use 50% pork, 50% veal but beef would work just as well)

1 tablespoon olive oil

1 clove garlic (crushed)

1 large onion, chopped finely

1 medium zucchini, chopped finely

4 mushrooms, chopped finely

1/2 eggplant, chopped finely

1/2 red capsicum, chopped finely

1/2 yellow capsicum, chopped finely

1 carrot, grated

3 x 400g tins diced or crushed tomatoes (look for the salt-reduced version)

1/4-1/2 cup red wine (optional)

1 tablespoon Worcestershire sauce

1 1/2 teaspoons vegetable stock

2 tablespoon chopped fresh basil

Extra basil, to serve


Heat olive oil in large saucepan

Add garlic and onion and cook until soft

Place zucchini, mushrooms, eggplant, and capsicums in the pan, cook for 10 minutes or until soft

Add mince and cook until browned

Place tinned tomatoes, red wine, Worcestershire sauce, vegetables stock and basil in the mixture and bring to boil

Add grated carrot

Transfer mixture to slow cooker, cover and cook on low for 8 hours or high for four hours

Remove the lid for the last hour (if cooking on high) or two hours (if cooking on low)

Serve on pasta or with fresh vegetables, or can be used in lasagne

(serves 8)

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