Bolognese sauce high 3-4/low 5-8
Cooking oil 15ml (1tbsp)
Onions, finely chopped 2
Garlic, crushed 1 clove
Minced beef 700g (1
1
/2lb)
Can chopped tomatoes, with juice 396g (14oz)
Tomato purée 140g (5oz) can
Beef stock 300ml (
1
/2pt)
Button mushrooms, sliced 100g (4oz)
Dried basil 10ml (2tsp)
Bay leaf 1
Bouquet garni 1
Dried mixed peppers 30ml (2tbsp)
Heat the oil in a pan. Add the onion and garlic and fry lightly. Add the beef,
and fry till golden brown, then stir in the other ingredients. Bring to the boil,
transfer to the crock pot, and cook for the time shown. Remove the bay leaf
and bouquet garni. Serve with spaghetti or noodles and top with Parmesan.
Lasagne (Serves 6) low 4-6
Lasagne 225g (8oz)
Butter 25g (1oz)
Large onion, chopped finely 1
Large clove garlic, crushed 1
Mince 550g (1
1
/
4lb)
Oregano 5ml (2tsp)
Salt to taste
Freshly ground black pepper to taste
Tomato purée or paste 60ml (4tbsp)
Cheese sauce
Butter 25g (1oz)
Flour 25g (1oz)
Milk 300ml (
1
/
2pt)
Salt and pepper to taste
Grated cheese 100g (4oz)
Parmesan
Grease the inside of the crock pot. Boil the lasagne sheets in lightly salted
water for 4-5 minutes to soften, then dry with kitchen paper. Heat the butter
in a large pan and sauté the onion and garlic till transparent. Add the mince
and oregano and cook for a further 3-4 minutes, stirring well. Season with salt
and pepper and add the tomato purée.
To make the cheese sauce, heat the butter in a pan and stir in the flour. Add
the milk gradually, stirring well. Bring slowly to the boil, still stirring. Season
with salt and pepper and add the cheese.
Layer the mince, pasta, and cheese sauce in the crock pot, finishing with a
layer of cheese sauce. Sprinkle Parmesan on top and cook on low for 4-6 hours.
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