Monday, 7 May 2018

Slow Cooker Bolognese & Lasagne Recipe



This is one of the very first recipes I ever batch cooked.  It's evolved over many, many years and I reckon it's just about perfect.


I start with a huge batch of beef bolognese half of which I freeze on it's own, the other half I make into lasagnes.


Ingredients:
Beef £1.55 x 2 = £3.10
Bacon £3.59 / 2 = £1.80
Carrots 42p
Onions 57p
Mushrooms £1.41
Chopped Tomatoes 3 x 29p = 87p
Celery 52p
Garlic 75p / 4 = 19p
Tomato Puree 34p
Beef Stock 47p / 3 = 16p
Worcestershire Sauce £1.00

(For the lasagne)
Lasagne sheets 49p
Milk £1.48 / 2/3 = 99p
Butter £1.25 / 5 = 25p
Flour 45p / 4 = 12p
Cheese £3.69 / 2 = £1.85

Total Price = £14.08 / 32 portions = 44p per portion


Brown the mince and transfer it to the slow cooker.


Dice the bacon.


Fry it and transfer to the slow cooker.


Chop the onions.


Fry them until soft.


Chop the garlic.


Add it to the onions and fry.  Transfer to the slow cooker.


Chop the celery and add to the slow cooker.


Grate the carrots.


Add them to the slow cooker along with 4 stock cubes.


The tomato puree.


Worcestershire Sauce.


And the chopped tomatoes.


Give it a stir and leave to cook on low for a few hours.


For the white sauce melt 100g of butter.


Add 8 tablespoons of flour.


And 2 pints of milk.


Whisk until it smooth and thick.


Put a dollop in the bottom of an oven proof container.


Add a layer of lasagne sheets,


Followed by a layer of bolognese.


Another dollop of white sauce and another layer of lasagne.


Keep layering - sauce, bolognese, lasagne.  Ending with a good thick layer of sauce.


I add a layer of cheese on top before cooling and freezing.


Chop the mushrooms.


Add them to the slow cooker and stir.

The leftover bolognese can then be portioned up.


Here's the lasagne served with air-fried chips.

And the bolognese served with pasta and cheese.


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