This wonderful, very forgiving recipe has formed the basis of two suppers this week when I've been away at supper time, once as the bottom of a shepherd's pie and once as what it is supposed to be for, spaghetti bolognaise. I had never previously cooked meat on LOW in the slow cooker without a bit of pre-cooking first but this works very well !
1lb mince beef
1 onion
2 cloves garlic
3 beef stock cubes
200ml red wine or stock
2 tins chopped tomatoes
4 tbsps tomato puree
2 tbsps mixed herbs
fresh ground pepper
a bay leaf
Mix all the ingredients in the slow cooker and add a couple of handfuls of red lentils if you want the meat to go further. Leave on LOW for 6-7 hours and enjoy !
So simple and really good !
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