No problem sybil here is the recipe:
500g diced pork shoulder
1 onion, peeled and diced,
2 rashers streaky bacon, diced
2 tbsp tomato puree
2 garlic cloves, peeled and finely sliced (I just put them through the garlic press though - who has time to finely slice garlic?!?)
1 x 400g tin chopped tomatoes
1 x 410g tin cannelli beans (although I used haricot because that's what we had in the cupboard)
1 tbsp caster sugar
sea salt ad freshly ground black pepper (I omitted the salt)
Throw everything into the cooker, mixed it up well, cover with lid and cook on low for between 6 - 8 hours.
This recipte was supposed to serve 4. But DH and I don't have much portion control so it did the three of us, with just a wee bit left over. The recipe suggests to serve with plenty of crusty bread and a green salad. We had it with rice and it worked ok. I think the recipe would double easily enough and freeze. Which I think I'll do next time.
I've also made this slow cooked bolognese sauce which turned out ok. It was a wee bit liquidy though, so I think I would cut right back on the liquid. Maybe half the milk and stock. Or omit the stock altogether but crumble some stock cubes in instead. It also needed quite a bit of seasoning, so I'd probably grind a whole load of pepper in and put in some more italian-y herbs. I'm really trying to use our slow cooker more so if I come across any other decent recipes I'll let you know!
Amber, sorry about your test results. Keeping everything crossed for you.