Sweff the Chef’s Slow Cooked 7 Veg Bolognese

This week’s IHS favourite comes courtesy of Nita Brennan, from our enrolment and marketing team, or should we say from Sweff the Chef, Nita’s very lovely and very talented sister, who happens to be a health food chef. Check out her blog at www.sweffthechef.comThis recipe is a twist on a classic, but boy does that twist work.

Why have we never slow-cooked our Bolognese before? When it comes to easy, family friendly and veggie packed recipes, they don’t come much better. Enjoy!!

(Serves 8-10 – depending if you can leave it alone ☺)

You will need

  • 2 Packets of organic mince meat approx. 700g
  • 4 Red roasted peppers (You can buy these in jars if you wish)
  • 2 Carrots
  • 1 Courgette
  • 1 Leek
  • 2 Onions
  • 3 Cloves of garlic
  • 2 Stalks of celery
  • 1 Tin plum tomatoes
  • 500ml pasta
  • 2 Tbsps. tomato puree
  • 2 stalks rosemary
  • Small handful of basil


  1. Put all ingredients, except the rosemary and the mince, into a food processor
  2. In a frying pan cook the mince and the rosemary together until browned and fully cooked (approx. 10 mins), then add to the veg puree
  3. Throw the whole lot into a slow cooker and turn it onto hot/high. Leave to cook for 4-6 hours. 4 is ok, 6 is best, 8 is a whole new level!! If you don’t have a slow cooker then just put it into a pot on a low heat for the same amount of time!

And voila…..yep – that’s it.