Hidden Veg Bolognese
SERVES 8
PREP TIME 10 minutes
COOK TIME 8 hours
This slow-cooker bolognese is my weeknight lifesaver. It’s got all the depth and richness of a long-cooked sauce, but with minimal hands-on time. The best part? It’s packed with hidden veg that the kids don’t even notice. Zucchini (courgette), carrot, broccoli … it all blends into the sauce and makes for a meal that’s as nutritious as it is delicious. I often make a big batch and freeze portions for those nights when I just need to boil some pasta and dinner’s ready.
Ingredients
1 onion, diced
3 garlic cloves, crushed
1 zucchini (courgette), grated
1 large carrot, grated
100 g (3½ oz/1 cup) finely diced vegetables such as celery, broccoli or mushrooms
500 g (1 lb 2 oz) minced (ground) beef
500 g (1 lb 2 oz) minced (ground) pork
3 tablespoons Worcestershire sauce
1 tablespoon Krumbled Beef Bone Broth
1 teaspoon mixed dried herbs
90 g (3 oz/1⁄3 cup) tomato paste (concentrated puree)
800 g (1 lb 12 oz) tinned diced tomatoes
3 bay leaves
parmesan rind (optional)
sea salt and freshly ground
black pepper, to taste
cooked pasta, to serve
finely grated parmesan, to serve
Directions
- Put all ingredients except the pasta and finely grated parmesan into the slow cooker and add 200 ml (7 fl oz) of water. Set the slow cooker on low and cook for 8 hours, giving it a good stir after 4 hours and breaking up the meat with a wooden spoon. At the end of cooking remove the bay leaves and parmesan rind, if using.
- Serve with your favourite pasta and sprinkle grated parmesan on top.
This is a recipe I make every few weeks and always freeze half. It’s so handy to have a container in the freezer for the next week or so when your cooking energy is low. You can store bolognese in an airtight container in the fridge for up to 4 days or in the freezer for up to 3 months. Allow to defrost overnight in the fridge before reheating.
