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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Cook onion, garlic, celery, carrot, and capers in olive oil over medium heat until softened and fragrant.
Add tomato purée and oregano, and cook for a further 2 minutes until aromatic.
Transfer the mixture to the slow cooker.
Fry the minced beef and break it up with a wooden spoon until beginning to brown.
Add nutmeg and red wine, bring to the boil, and cook for 10 minutes until the wine reduces slightly.
Use a slotted spoon to transfer the mince to the slow cooker, leaving the fatty juices behind.
Add the chopped tomatoes to the slow cooker and stir to combine.
Put the lid on the slow cooker and cook on low for 8 hours until the sauce is thick and flavors are well combined.
Serve and enjoy the rich, aromatic Bolognese.
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For a richer flavor, use a good quality red wine.
If you prefer a thicker sauce, remove the lid for the last hour of cooking.
Can I use a different type of meat?
Yes, you can substitute minced beef with minced pork or turkey.
Can I make this Bolognese without wine?
Yes, you can replace the wine with beef stock for a non-alcoholic version.
How can I store leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.
Can I cook this on high heat?
It's best to cook on low heat for 8 hours to allow flavors to develop fully.
What can I serve with this Bolognese?
Serve with pasta, rice, or crusty bread.
