So we did eventually get through January but yet I can’t quite see the end of cold weather. That does not seem fair, right?! Life is picking up pace and dinners are a little more, well dull and while it’s too difficult to heave oneself onto the saintly side of the table (well me anyway) during the week I am looking for simple and comforting, but not at the expense of time and labour. I know the title probably excited nobody, but bear with me. This gem yields stealthy reward for little or no early-in-the-day effort. All it asks is that you give it five minutes of your time and that glass of wine that you are NOT having till Friday right?! My kids love spag bol and this makes a nice big double portion -one for now, one for the freezer. Win win.
800g mince beef – I use the the 5% fat for this one (Aldi 380g packs of organic lean mince are spot on)
1 large onion, diced (Or cheat and use your eye to measure the same quantity of frozen diced onions!)
2 cloves of garlic, crushed
130g pack of diced pancetta
2 tblsp dried oregano
1 tblsp dried marjoram
1 tsp brown sugar
1 tblsp balsamic vinegar
1 x150g tin tomato puree
2 tins of diced tomato
150ml red wine
salt and pepper to season
Panfry the pancetta in a small pan – briefly – it does not have to be cooked through. Mix remaining ingredients in the slow cooker and then add in the pancetta.
Set on low for 8 hours.
Serve with spaghetti and oodles of freshly grated parmesan.
