Slow Cooker Shredded Beef Bolognese

Preheat a pot or a large pan on high heat. Season chuck steak on both sides with salt and pepper. Add half of the olive oil to the pot, then add steak and fry for a couple of minutes on each side, ensuring that you get some nice colour on the steak. Transfer steak to a slow cooker.

Turn heat on the pot/pan down to medium heat and add remaining olive oil. Add onions, carrot, celery and garlic and fry for a couple of minutes. Add tinned tomatoes, red wine, dried oregano, tomato paste, beef stock, nutmeg and brown sugar. Use a spatula or wooden spoon to break down all of the plum tomatoes. Bring sauce to a boil on high heat, then turn heat down and simmer sauce for about 10 minutes. Transfer tomato sauce to the slow cooker with the meat. Cook on low heat for about 8 hours.

When bolognese is almost done, get 5 liters of water in a pot and add 2 teaspoons of salt. Bring water to a boil and add spaghetti. Cook for 9 minutes until al dente, then drain.

Once 8 hours are up, take a good look at the sauce to see if there is any oily fat that has risen to the top from the steak. If there is, just skim it off with a ladle and throw it away (in the bin, not the sink).

Use a couple of forks to shred the meat. Season bolognese to taste with salt and pepper. Add pasta and basil to bolognese sauce and stir through until well combined.

Serve shredded beef bolognese with grated Parmesan and crusty bread. Enjoy.