Here’s a recipe for my spaghetti bolognese, because let’s face it who doesn’t like a good one.
Mine is rich, tomatoey and sweet, I love cooking this in the slow cooker because the longer you cook it the better it tastes, and the slow cooker is a lot less messier than the stove. My slow cooker has a browning option making it even easier. If you don’t have this option on with your slow cooker you could brown on the stove, then transfer to the slow cooker. You can also follow this recipe by cooking in a pot on the stove if you don’t have a slow cooker. You could also skip the browning process altogether and just throw everything in the slow cooker, I haven’t done this but know a friend that did and she said it turned out fine.
This recipe also makes a truck load of sauce. In my opinion,
If you’re going to make bolognese, you may as well make a lot.
Because it is so easy to make why not make a lot, then freeze whats left for a quick meal when you don’t have time to cook, or as I do make a huge lasagne.
The quantities I’ve given you are easy to half, so if you don’t want to make a large batch you don’t need to. For me with four kids I always need to make a lot so to have a recipe I don’t need to double is great.
This is my version, and now I have finely written a recipe for it,
Justin has wanted me to do that for a long time!
I hope you make it and love it as much as my family do,
except the mushrooms, they always tell how much they dislike the mushrooms!
And please let me know what you think of it.
Have a great day.