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Bolognese sauce
4.5 litres
Minced beef
1 kg
Onions, finely chopped
2 large
Celery, thinly sliced
4 sticks
Cloves garlic, crushed
2
Tomato puree
5 tbsp
Flour
3 tbsp
Can of tomatoes including juice
2x 400g
Beef stock
400ml
Mushrooms, sliced
200g
Mixed herbs
1 tsp
Salt and freshly ground black pepper
Method
In a pan, gently brown the mince without adding any fat or oil.
When the fat has started to run from the meat, add the onion,
celery and garlic. Fry for a couple of minutes and then add the
tomato puree. Blend some of the tomato juice with the flour to
make a smooth pouring cream, add to the meat with the
remaining tomatoes and juice and bring to the boil, stirring
continuously until thickened. Add the remaining ingredients and
mix well. Transfer all the ingredients to the ceramic pot and place
in the base of the slow cooker. Place the lid on the slow cooker.
Cook for approximately 3 - 8 hours. Note: a slight ‘crust' of brown
meat may appear on the top. It soon disappears if stirred into the
sauce.
Pork goulash
4.5 litres
Oil
3 tbsp
Onion, finely chopped
2
Flour
7 tbsp
Paprika
2 tsp
Stewing pork, cubed
1.5 kg
Red pepper, de-seeded and diced
2
Oregano
1 tsp
Tomato puree
5 tbsp
Stock
1 litre
Small carton of soured cream or yoghurt
2
Salt and freshly ground black pepper
Method
In a pan, gently fry onion in the oil until soft. Blend together the
flour, paprika, salt and pepper. Toss the pork in the seasoned flour
and add to the pan, fry until brown on all sides. Add red pepper,
oregano, puree and stock. Bring to the boil, stirring continuously
until thickened. Transfer all the ingredients to the ceramic pot and
place into the slow cooker base. Place the lid on the pot and cook
for approximately 4 - 8 hours. Just before serving, swirl the cream
or yoghurt into the goulash.
48795MAUS Rev2_9225 47507 MEE pump - Jon 29/07/2011 10:00 Page 14
