This versatile dish works perfectly as a vegetarian replacement for a bolognese sauce. It could also be used as a pizza topping, added to soup or used as a general side dish. It is best served with pasta and makes for a very flavoursome and easy meal.
Ingredients
1 large onion diced
1 large red capsicum diced and deseeded
4 cloves garlic, crushed
1 teaspoon apricot jam or brown sugar
1 tablespoon chopped fresh rosemary or basil
1 teaspoon vegetable stock powder
2x 400g cans diced tomatoes
3 teaspoons soy sauce
3 teaspoons Worcestershire sauce
1 tablespoon tomato sauce
3 teaspoons chutney (any sort)
1 tablespoon sweet chilli sauce
3 teaspoons cornflour mixed to a paste with 2 tablesppons cold water
cooked pasta, to serve (any sort)
grate parmesan cheese, to serve
Place all ingredients except the cornflour in the slow cooker, cover and cook for 4 hours on high or 8 hours on low.
If the sauce needs thickening, you can use the cornflour to do this at the end. I found that it wasn't necessary but it's a good option to have for a lot of sauces.
Serve over pasta and top with grated parmesan cheese.
www.sallywise.com.au
Three girls. Three slow cookers. One common appetite for culinary adventures! Three Slow Cookers was born over dinner one evening. Cardamon, Paprika and Saffron were sharing a lovely slow cooked meal, and wondered how they could discover more about the wonders of slow cooking. Paprika suggested: “ A blog!”. Cardamon and Saffron agreed: “Yes!”. And the rest, as they say, is blogging history. Enjoy!
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