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Slow Cooked Spaghetti Bolognese




This is an easy dish to prepare and have ready for when you get home from  work, double the recipe and freeze half for another day. Again the flavours will of developed even more. You could even use this in wraps instead of on pasta


Ingredients

  • 2 tbsp olive oil

  • 500 gm beef mince

  • 1 tsp sea salt

  • 1/2 tsp cracked black pepper

  • 2 tbsp olive oil

  • 1 small onion finely diced

  • 1 carrot finely diced

  • 1 stick celery finely diced

  • 1 tbsp oregano fresh roughly chopped or 1 tsp dried

  • 2 cloves garlic finely chopped or grated

  • 1 x 400 gm can organic chopped tomatoes

  • 2 tbsp tamari

  • 1 tsp maple syrup ( optional)

  • 1 - 2 tbsp kim chi or sauerkraut

  • 400 gm dried spaghetti, I like Ceres Organics Gluten Free Quinoa Spaghetti

  • Parmesan cheese grated


Heat the first measure of olive oil in a large frying pan and brown the mince in batches, sprinkling with salt and pepper as you go. Remove and set aside.

Heat the second measure of olive oil in the same frying pan and gently saute the onions, carrots, celery, oregano and garlic on a moderate heat for 5 minutes.

Add the tomatoes, tamari and maple syrup if using, along with the mince.

Put everything in a slow cooker and cook on low for 6 hours.

Fold the kim chi or sauerkraut in as you are dishing up.

Serve with spaghetti, parmasen cheese and a nice salad.



 

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