Directions
- 1Dice the carrots and zucchini for blending.
- 2Blend the zucchini, carrots, and canned tomatoes until smooth.
- 3Add butter and olive oil to the pot.
- 4Add chopped onions and garlic to the pot.
- 5Add oregano, thyme, dried basil, mild chili flakes, fennel seeds, salt, pepper, and tomato paste to the pot with the onions and garlic, and stir to brown them together.
- 6Add beef mince to the pot and brown it until all the water has cooked out.
- 7Pour in the blended vegetable and tomato mixture.
- 8Add two bay leaves, one beef stock cube, and two cloves to the sauce.
- 9Slow cook the bolognese on high for 4 hours (or 8 hours if time permits).
- 10After slow cooking, add a tiny bit of dark chocolate to the bolognese.
- 11Add a splash of milk to the bolognese and stir until creamy.
- 12Transfer the bolognese into containers.
Ingredients
- butter
- olive oil
- onion
- garlic
- 1 tbsp oregano
- 1 tsp thyme
- 0.5 tsp dried basil
- 0.5 tsp mild chilli flakes
- fennel seeds
- salt
- pepper
- 3 tbsp tomato paste
- 4 tbsp tomato paste
- 1 kilo beef mince
- 3 carrots
- 1 zucchini
- 3 tins of tomatoes
- 2 bay leaves
- 1 beef stock cube
- 2 cloves
- a tiny little bit dark chocolate
- milk
Equipment
crockpotblenderchopping boardknifewooden spoonwhisk
Tips
- Blending vegetables ensures a smooth restaurant-style bolognese without visible chunks.
- Adding tomato paste and seasonings while browning onions and garlic enhances flavors.
- Browning the beef mince until all water has cooked out leaves just the oil, which is ideal for the sauce.
- Adding a tiny bit of dark chocolate gives the bolognese more depth of flavor.
- Milk at the end makes the bolognese creamier and helps soak up leftover oil.
- Slow-cooking for 8 hours is preferred, but 4 hours on high can also work.
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