Slow cooking made easy.

Preperation Time: 10mins

Decadent Pasta

Simmer Time in Inner Pot: 5 mins

Cooking time in Outer Thermal Pot: 5 hours. If you leave it longer it wont matter.

Ingredients:

Olive Oil

500g (1lb) lean minced beef

1 chopped Onion

225g (7oz) chicken livers

2 Cloves of Garlic

50g (2oz) of smoked back bacon

150g (5oz) Mushrooms

1 Tablesspoon of Flour

150ml(1/4 pint) red wine

150ml(1/4 pint) beef stock

400g (13oz) can chopped Tomatoes

2 Table spoons tomato puree

Salt & Pepper

300g  (10oz) Taglietelle

Method: Heat oil in inner pot and add onion and beef and cook until brown.Rince Chicken Livers and chop roughly. Discard any white cores. Add to the inner potwith Garlic bacon and mushrooms and cook for a further 2-3 mins until liver is browned.

Stir in the flower then mix in the wine, stock, tomatoes, tomato puree and seasoning. Bring to the boil and then turn down the heat put the lid on and simmer for 10 minutes. Then Transfer to the outer Thermal cooker, close the lid and leave for 5 hours or longer if you wish.

10 minutes before serving cook the Tagliatelle in boling water for 8 minutes, Drain and put into a serving dish. Add the rich Gourmet Bolognese from the Thermal Chef and sprinkle with some Basil leaves and  parmesan shavings. Buon Appetito!!