Spag Bol! (Not terribly traditional!)

One of our favourite comfort foods, it’s such a tasty dish!  It one of those meals that benefits from being cooked in the slow cooker (although there is still some prep work involved in doing that if you want really great results).  This is a great dish to “batch cook” and freeze the leftovers for a busy day.

This is our recipe, as I say it’s not traditional, but it’s an awesome way to “sneak” a few extra veggies into your fussy kids (if you have them!).  The extra veggies are optional, as with most recipes, use what bits you like and sub what you have if you need to!  Our recipe is listed below.  This picture is of all the ingredients in the slow cooker, ready to start.  This recipe makes 8-10 portions.

nfd

Ingredients – 8-10 portions

  • 750g beef mince (we use 5% fat)
  • 200g streaky smoked bacon, cut into thin strips
  • 4 large onions, finely chopped
  • 5 garlic cloves, crushed
  • 2 celery sticks, thinly sliced
  • 1 large carrot, grated
  • 100g button mushrooms (we prefer chestnut buttons), halved
  • 3 bay leaves (remove these at the end)
  • 1 tin chopped tomatoes
  • 1 x 500ml passata carton (you can use 4 tbsp puree instead if you want to)
  • 250ml red wine
  • 300ml strong beef stock (use 600ml if you’ve used puree above)
  • 2 tbsp dried basil
  • 1 tbsp dried oregano
  • 1/4 of a nutmeg grated finely
  • lots of freshly ground pepper
  • salt to taste

Method

  • Brown off your mince first in a large frying pan, transfer to the slow cooker’s pot once ready.
  • Next brown off the bacon, essential as most sorts contain water, once ready add that to the slow cooker’s pot too.
  • Then time to brown the celery slices and onion together until starting to soften (about 10 minutes).  You can use the fat from the bacon to do this, helps build flavour.  For the last 2 minutes of the onion mix cooking off, add the crushed garlic.  Once done also add to the pot.
  • Next grate your carrot, chop your mushrooms, mix in all the herbs and the stock, wine and tomatoes (passata and chopped) and get them all mixed well together with the browned off mixtures.
  • Lid on, slow cooker set to low and leave for 5 hours.

I promise you it’s worth the effort!   This is best served with spaghetti or linguine.

Happy munching! (Below, when it’s been cooking for 5 hours.)

nfd

One Comment Add yours

  1. mistimaan says:

    Looks tasty

    Liked by 1 person

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