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Slow cooker spaghetti Bolognese
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454g pack minced beef
1 onion, chopped
1 clove garlic, crushed
1 beef stock cube
1 stick celery, sliced
100ml red wine
400g can Cirio Chopped Tomatoes
2 tbsp Cirio Supercirio Double Concentrated Tomato Purée
1 sprig rosemary, leaves chopped
300g De Cecco Spaghetti
1. Fry the mince, onion and garlic to brown, and stir in the beef stock cube. Add all the remaining ingredients except the spaghetti, and place in a slow cooker. Set on high and cook for 4 hours. Alternatively cook on low for 8 hours.
2. Cook the spaghetti in boiling water for 8-10 minutes or until tender, and then serve with the Bolognese.
Typical values per serving:
This recipe was first published in October 2016.