Summary

Ingredients

• 2 tablespoons oil
• 1 kg minced meat, from beef
• 500 g soup veetables (carrot, leek, celery)
• 1 carrot (s)
• 2 onions)
• 2 cloves garlic)
• 1 small hot pepper, hot
• 50 ml red wine, dry
• 800 g canned tomato (s), chopped up with juice
• 3 teaspoons oregano, dried
• 0.5 teaspoon ½ basil, dried
• 1 bay leaf
• 1 pinch (s) sugar
• 250 ml beef broth, seasoned
• 2 teaspoons salt, approx.
• 0.25 teaspoon ¼ black pepper
• 1 teaspoon beef broth, instant, approx.

Print Recipe Pin Recipe

Instructions

1. A recipe for a 3.5 liter crockpot / slow cooker
2. First fry the minced meat in the hot oil in a separate pan until it is finely crumbly. That takes about 10 minutes. Pour off the fat as best as possible, but leave about 3 tablespoons in the pan. Put the minced meat in the ceramic pot. Now clean the vegetables - carrots, onions, leeks, celery, garlic and peppers - as usual and grate roughly in a food processor if possible. The vegetable mixture is then carefully pre-cooked in the remaining oil over medium heat. Deglaze with a good dash of red wine (but do not reduce) and pour everything onto the minced meat. Finally add the spices, the dried herbs and the liquids. Mix carefully and level a little. Don`t be alarmed, the Bolognese seems very plump - but that`s how it should be! The braising time is approx. 2 hours HIGH and 2 - 3 hours LOW. In between you can stir. Season to taste with salt, pepper and a little more stock powder.
3. Arrange on spaghetti and serve sprinkled with grated hard cheese (e.g. Parmesan).