- 1 pack of less than 5% fat beef mince
- 2 garlic cloves, peeled & crushed
- 1 large onion, roughly chopped
- 1 large carrot, peeled & finely diced
- 1 stick of celery, finely diced
- 125 ml red wine
- 1 tin of chopped tomatoes
- 150 ml passata
- 1 beef stock cube, 1 vegetable stock cube
- 1 tbsp tomato puree
- 1 tbsp Worcester sauce
- 1 tbsp each dried basil & oregano
- 1 tsp dried rosemary
- 2 courgettes, washed but not peeled
- Gently fry the onions and garlic until softened. Add the carrots & celery and cook for 5 more minutes.
- Increase the heat, add the mince to the pan, sprinkle liberally with cracked black pepper, then constantly stir until browned.
- Add the wine and let bubble away for about 3 minutes before adding the tinned tomatoes and passata. Stir well.
- Once combined, remove from the heat and stir in the remaining ingredients – crumbling in the stock cubes.
- Add the final mixture to your slow cooker and cook for 8+ hours on low.
- Your bolognese will likely be too sloppy after this point, so cook down on a medium-high heat on the hob until the sauce has reduced. This may seem like a faff but it is really step 2 of the magic.
- Whilst the bolognese is cooking down, spiralize your courgettes and then steam for 2-3 minutes until slightly tender.
- Serve all together with freshly grated Parmesan!
I adore my spiralizer. It is a magic way to eat more awesome-looking vegetables. This is the one that I own and it is brilliant, however there are many more out there these days. Definitely check one out. They are quick, they are easy to clean, and they make awesome spirally vegetables!