T and A's friends M and N came over for dinner, and thanks to some pre-dinner research by my son, I chose spaghetti bolognese for the menu. I decided to make it in the slow cooker for the first time. I cooked the beef mince and drained it. Separately I sauteed finely chopped onions, carrots, celery and red capsicum. I followed my 'traditional' cookbooks and first added a cup of wine, and let it fully evaporate, then 1/2 cup of milk, and let it evaporate. Especially the last bit sounded odd but it added a Parmesan-y flavour which I liked. Then I popped it into the slow cooker with a couple of cans of pureed tomato and cooked it all day. The sauce was very nice but I personally didn't like the very soft texture of the slow-cooked beef mince (I would have preferred that more firm). But it didn't seem to detract the kids who ate a huge helping. Sides were a green salad and blanched snow peas.
M & N say, "That bolognaise was NEARLY as good as Mum's." N says, "I loved it".
ReplyDeleteKazza