Winter’s table

BEST-EVER BOLOGNESE

PREP + COOK TIME 10 HOURS 40 MINUTES SERVES 6

1 tablespoon olive oil
125g piece prosciutto, chopped finely
2 medium brown onions (300g), chopped finely
1 large carrot (180g), chopped finely
2 stalks celery (300g), trimmed, chopped finely
2 cloves garlic, crushed
500g minced pork
500g minced veal
1 cup (250ml) dry red wine
1½ cups (375ml) beef stock
½ cup (140g) tomato paste
1kg ripe tomatoes, peeled, seeded, chopped coarsely
⅓ cup finely chopped fresh basil leaves
2 tablespoons finely chopped fresh oregano
½ cup (40g) shaved parmesan
½ cup loosely packed fresh basil leaves, extra

1 Heat half the oil in a 4.5-litre (18-cup) slow cooker on sauté (medium) setting; cook prosciutto, stirring, until crisp. Add onion, carrot, celery and garlic; cook, stirring, until vegetables soften. Remove from cooker.

2 Heat remaining oil in cooker; cook pork and veal, stirring, for

5 minutes or until browned. Add wine; bring to the boil. Return vegetable mixture to cooker; stir in stock, paste and tomato. Cook, covered, on low, for 10 hours.

Stir in chopped basil and oregano; cook, covered, on high,