Slow cooker bolognaise

[lollypoppins83]

Probably spelt that wrong!

Anyway on Friday I decided to chuck a bolognaise together in the slow cooker, came home and was almost knocked out by the amazing waft coming from the kitchen, was hungry in an instant!

It was lovely, we really enjoyed it.. I just wondered, should the mince beef be cooked first before putting in the slow cooker?

I just put in it raw and mixed in some all purpose seasoning oxo and tinned chopped tomatoes, it was less lumpy if you like, than regular bolognaise.

So basically my question is, would you fry the meat off first?

I don’t for mine. Or chilli.

I know lots do, but I’m using the slow cooker for ease (and less dishes!) so I don’t bother.

I always brown my mince and drain it. Even with the lean mince I still manage to drain loads of fat off.

I brown the mince and drain it (done in the metal bowl of the slow cooker so no extra washing up). One time I was too lazy to drain it and there was a pool of oil on the top when I came home.

I brown mine then drain fat first, love it in the slow cooker.

I don't bother, the whole point for me is to chuck everything in, I love it!