Although we might not think it, making a delicious bolognese is a really labour of love. I am absolutely loving my slow cooker this summer. It is just so easy to throw everything in, turn it on for 4 hours and watch the fabulous flavours evolve.
For my bolognese I used diced grass-fed beef from my local butcher instead of mince (which is a tiny bit more but has a healthier profile to mince). It took the dish to the next level. I opted for a lighter dish and used spiralised zucchini instead of heavy and glutenous pasta. It would also go well over a baked potato. Be sure to add a good cups-worth of fresh parsley or basil when serving, this re-introduces a good douse of vitamin C which would have been lost through the cooking process.
I love bolognese not only is it simple to prepare and make, it is also nourishing, comforting and good to your purse! Finish off this dish with a good grating of parmesan.
500g Grass-fed diced beef
1 Red Onion, diced
4 Garlic Cloves, crushed
2 Tins Diced Tomatoes
1/2 Cup Red Wine
1/2 Tbsp Smoked Paprika
1/2 Tbsp Souk Spice
2 Tsp Beef Stock Powder
3-4 Lg Zucchini, spiralised or julienne peeled
1 Cup Freshly chopped basil or parsley
1/2 Cup Parmesan
- You will need a slow cooker for this recipe. I browned off my meat first in the slow cooker (as I have a sear option) if you don’t have this then sear the meat in frying pan for 5 minutes before adding to the slow cooker.
- Add onion, garlic, tins of tomatoes, wine, paprika, souk spice and stock powder to the slow cooker. Pop the meat back in.
- Turn the cooker on low and set for4 hours. If you are around in the last 30 minutes take the lid off and let some of the liquid evaporate.
- Season to taste with a little more salt or pepper if needed.
- Spiralise or julienne peel the zucchini. Evenly distribute it into each bowl. Add a good serve of the bolognese and finish off with a good sprinkling of freshly grated parmesan and a small handful of freshly torn/chopped parsley or basil.