Name: Slow Cooker Pork and Eggplant Pasta Sauce
Prep time: 15 min
Cook time: 505 min
Total time: 520 min
Yield: 8
Ingredients: 2 tbs olive oil; 2 brown onions finely chopped; 3 cloves garlic crushed; 1 kg pork mince; 800 g eggplant finely chopped; 1 cup Liquid Stock Beef Style; 1/4 cup tomato paste; 400 g canned crushed tomatoes; 1 1/2 tsp dried oregano; 500 g spaghetti *to serve; 1 parmesan grated *to serve

by Massel Last updated on 07/10/2019

This rich and delicious pasta dish is seriously tasty. The pork puts a bit of a different spin on a traditional beef bolognese, and though it may take a while in the slow cooker, it's most definitely worth it! - Massel

Ingredients

2 tbs olive oil
2 brown onions finely chopped
3 cloves garlic crushed
1 kg pork mince
800 g eggplant finely chopped
1 cup Massel* Liquid Stock Beef Style
1/4 cup tomato paste
400 g canned crushed tomatoes
1 1/2 tsp dried oregano
500 g spaghetti *to serve
1 parmesan grated *to serve

*Massel is recommended by Australia's Best Recipes

Method

Step 1

Heat 1 tablespoon oil in a large frying pan over medium-high heat. Cook onion and garlic for 5 minutes or until softened. Add pork and cook, stirring to break up any lumps, for 6 minutes or until pink. Transfer to a 5.5L (22 cup) slow cooker. Heat 1 tablespoon oil in same pan over medium-high heat. Cook half of eggplant, stirring, for 5 minutes or until golden. Transfer to cooker. Repeat with remaining oil and eggplant. Add Massel Liquid Stock Beef Style, tomatoes and oregano. Season. Cover and cook on low for 8 hours.
Step 2

Serve with spaghetti and grated parmesan.