Whenever I think of comfort food, a plate of pasta with sauce is always the first thing that comes to my mind. This is the first time I’ve made a Bolognese sauce using a slow cooker and was pretty happy with the result and with how easy it was to prepare (definitely not an option if you have to cook dinner in under 1 hour though!)
I love how versatile this sauce is… It makes a delicious jacket potato filling and also works lovely as a fajita or burrito filling (you might to drain some of the juice as it can get messy otherwise!). And the best thing about this sauce is that it’s ideal for home freezing, perfect for the days when you need to fix a meal together and you need to do it pronto.
500g lean minced beef (5% fat)
1 medium onion, finely chopped
1 stick celery, chopped
1 carrot, grated
2 gloves garlic, finely chopped
400g canned chopped tomatoes
2tbsp tomato puree
100g mushrooms, thickly sliced
1 beef stock come, dissolved in 150ml of boiling water
1tsp dried oregano and thyme
2 medium bay leaves
1/2tsp garlic powder
salt and pepper
1. Add all ingredients into the slow cooker and mix well.
2. Cook on high for 4-5 hours or on low for 7-8 hours.
Top with a dollop of fromage frais for a smoother taste without the syns.
Syn values shown on this recipe are in line with values given by Slimming World at the time of writing. If in doubt, check Slimming World’s official sources as values may change after posting.
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This is YOUR slimming journey, remember to enjoy it!