This simple sauce is perfect for meat eaters or veggies.
For meat which supports local farmers prioritising sustainable methods, check out the Sussex Grazed shop on the Open Food Network.
Method
- If you can pre-cook the chopped onion, garlic and meat (if using) for 5-8 minutes on a low heat in a frying fan with 2 tablespoons of oil, that will give the sauce more flavour. Then add all the remaining ingredients to the slow cooker.
- If you are just using the slow cooker put everything in at same time.
- Mix well and turn the slow cooker on for 5 hours on LOW or 3 hours on HIGH.
Ingredients
1 Large onion, finely chopped.
2-3 tablespoons oil.
1 Tin of carrots (or 2 fresh carrots)
3 Cloves garlic, finely chopped.
2 400g tins of tomatoes.
2 Teaspoons of mixed herbs (fresh or dried)
1 Stock cube.
Black pepper, sugar and salt – a pinch of each.
1 mug of water (2 mugs if you are using dried lentils)
Meat option:
500g mincemeat (pork or beef or turkey)
Vegetarian option:
400g of dried lentils (or 2 tins of lentils, drained)
Chef’s tip: ideas for 3 versions
- Save half of this sauce and add a teaspoon of chilli and a tin of any type of beans (drained) for a quick chilli con/non carne. Great with rice or on top of mashed potato.
- Try adding a tablespoon of soy sauce, brown sauce, gravy granules or marmite for extra depth of flavour (and extra vitamin b12 in marmite!)
- Try half meat half lentils. Use 200g meat + 200g lentils. In our classes even the biggest meat lovers tell us how much they like the lentil version of Bolognese – So try half and half version if you aren’t yet convinced!
Nutrition tip: Garlic is great. A few small cloves pack a big hit of health benefits. Eating garlic regularly is linked with positive effect on blood pressure, cholesterol levels, immune system, and even risk of certain cancers. If you like the flavour add more.
