spaghetti bolognaise

Servings

Cooking time may not change in direct proportion to servings.

Recommended slow-cooker size: 3.5 litre

• 3.5-litre slow cooker
• Large frying pan
• Large saucepan
• Wooden spoon
• Colander

• 1 tablespoon olive oil
• 100 g smoked pancetta, finely diced
• 250 g beef mince
• 250 g pork mince
• 1 medium onion, finely chopped
• 2 garlic cloves, finely chopped
• 2 tablespoons tomato purée
• 400 g tin chopped tomatoes
• 500 ml passata
• 150 ml beef stock
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 bay leaf
• 100 ml whole milk
• 1 teaspoon caster sugar, optional
• ½ teaspoon fine salt, plus more to taste
• ¼ teaspoon black pepper
• 400 g dried spaghetti
• 40 g Parmesan or mature Cheddar, finely grated, to serve
• a small handful fresh basil leaves, to serve

1. 1
2. 2
3. 3
4. 4
5. 5
6. 6
7. 7

Heat the olive oil in a large frying pan over a medium heat. Add the pancetta and cook for 3–4 minutes until lightly browned.