Ingredients
1kg minced meats (I use beef, veal and pork – but beef works perfectly)
2 cloves garlic
2 carrots
2 celery sticks
2 small onions
2 cans crushed tomatoes
2 cups tomato passata
2 teaspoons tomato paste
1 large bag of spinach
1 teaspoon oregano
1 teaspoon basil
Instructions
1. Wash and peel carrots and celery. Peel onion and garlic. Now throw these into a food processor and blitz until finely diced. About 15 pulses, but my processors is vintage so yours may be quicker. If you don’t have a processor don’t worry, you can dice the veggies up it just takes a wee bit longer.
2. Set your slow cooker function to sear and fry off the vegetables (not the spinach). Throw in your meat and brown. It doesn’t have to be fully cooked out, just erring on the brown side. Add the rest of the ingredients, lid on the slow cooker and flick the dial to 8 hours. That’s it. That’s all. About 30 minutes before the end of cooking time, slice up your spinach and add it in. THEY WON’T EVEN KNOW IT’S THERE!
3. Spoon this heaven over your favourite pasta shape and do it in a relaxed manner because you are now uber-relaxed.
Notes
If you want a smoother sauce, I sometimes remove half of the cooked sauce and blitz it in the food processor. This way tends to coat the pasta more evenly like legit Italian sauce is meant to. Also, I try and use fresh herbs whenever I can but my herb garden took a lazy hit this year so dried is absolutely fine.
- Prep Time: 10 minutes
- Cook Time: 8 hours