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bolognaise sauce
Use as a base for Spaghetti
Bolognaise or Lasagne
15ml/1 tbsp oil
1 large onion, chopped
5 rashers streaky bacon, chopped
650g/1 lb 7 oz lean minced beef
1 x 454g tin chopped tomatoes
1 clove garlic, peeled and crushed
1 level tbsp/15ml tomato puree or
to taste
salt and pepper
150g/5 oz mushrooms, finely
chopped
Heat the oil in a large frying pan and fry
the onion until golden brown and then
transfer to the cooking pot. Add the
bacon to the frying pan and fry that off
and add to the cooking pot. Fry the
meat until browned, add the chopped
tomatoes and bring the mixture to the
boil and then transfer to the cooking
pot. Place the remaining ingredients in
the cooking pot. Cook on High for
approximately 3-4 hours or Low for
approximately 6-7 hours
coq au vin
150g/5 oz bacon, diced
1 large onion, chopped
1 clove garlic crushed
300g/10 oz button mushrooms,
thickly sliced
4 boneless chicken breasts
275ml/10 fl oz red wine
375ml/13 fl oz hot chicken stock
salt and pepper
cornflour (optional)
Place all the ingredients into the slow
cooker. Cover and cook on High for
4 hours or Low for approximately 6-7
hours.
If desired, thicken the juices with some
cornflour mixed to a smooth paste with
water. Remove the lid and add the
mixture to the cooking pot and stir well (if
necessary remove the chicken breasts
and keep warm whilst adding the
cornflour). Re-cover and cook for
additional time until the juices are
bubbling and slightly thickened.
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