Bolognese sauce with lots of vegetables

Ingredients for 1 servings:

• 2 tbsp oil
• 1 kg minced beef
• 500 g soup vegetables (carrot, leek, celery)
• 1 carrot(s)
• 2 onions
• 2 garlic cloves
• 1 small pepper, hot
• 50 ml red wine, dry
• 800 g tomatoes, from the can, chopped with juice
• 3 tsp oregano, dried
• ½ tsp basil, dried
• 1 bay leaf
• 1 pinch(s) of sugar
• 250 ml beef broth, seasoned
• 2 tsp salt, approx.
• ¼ tsp black pepper
• 1 tsp beef broth, instant, approx.

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 4 hours 20 minutes; Total time approx. 4 hours 55 minutes

a recipe for a 3.5 l crockpot / slow cooker

A recipe for a 3.5 l crockpot/slow cooker. First, fry the ground beef in hot oil in a separate pan until finely crumbled. This takes about 10 minutes. Drain as much fat as possible, but leave about 3 tablespoons in the pan. Add the ground beef to the ceramic pot. Now clean the vegetables—carrots, onions, leeks, celery, garlic, and peppers—as usual and coarsely grate them in a food processor if possible. Then gently pre-cook the vegetable mixture in the remaining oil over medium heat. Deglaze with a generous splash of red wine (but do not reduce it) and pour everything onto the ground beef. Finally, add the spices, dried herbs, and liquids. Mix gently and level off slightly. Don’t be alarmed, the Bolognese will appear very thick—but that’s how it’s supposed to be! The cooking time is approximately 2 hours on HIGH and 2-3 hours on LOW. Stir occasionally. Season with salt, pepper, and a little more stock powder. Serve over spaghetti and sprinkle with grated hard cheese (e.g., Parmesan).