Recipe: Slow-cooked spaghetti bolognese

LAURA FAIRE
Last updated 05:00 27/05/2014
Spag bol
MICHAEL BRADLEY/Fairfax NZ

SLOW TIME: This bolognese cooks for six hours.

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This slow-cooked bolognese is both glamorous and clever. The bolognese has well-browned mince in its first step, and the long slow cooking adds melt-in-the-mouth goodness.

NEED TO KNOW

Main ingredient Beef
Type of dish Italian
Course Dinner
Cooking time 2+
Serves/makes 4-6
Special options None

2 Tbsp vegetable oil
400g beef mince
1 tsp mineral salt

½ tsp cracked black pepper

2 Tbsp olive oil
1 small onion, finely diced

1 carrot, finely diced

1 stick celery, finely diced
1 Tbsp roughly chopped oregano
2 cloves garlic
1 x 400g can organic chopped tomatoes
2 Tbsp tamari or 1 Tbsp soy sauce
1 tsp brown sugar
300g dried pasta (I prefer wholemeal spaghetti)
75g parmesan, grated

1. Heat the oil in a large frying pan and brown the mince in batches, sprinkling with salt and pepper as you go. Remove and set aside.

2. Heat the olive oil in the same frying pan and gently saute the onion, carrot, celery, oregano and garlic for 5 minutes.

3. Add the tomatoes, tamari and brown sugar with the mince. Add to the slow cooker and cook on low for 6 hours.

4. Serve with spaghetti, cheese, fresh herbs, and olives if desired.

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