Slow cooker best bolognese with sausages

I have cooked bolognese so many times over the years that it's hardly memorable. However, this particular time, something about the ingredients and proportions FINALLY made it right! The three secret magic ingredients are a full onion, anchovies in oil and curry powder, would you believe it!

Ingredients

2 to 3 tinned or bottled anchovies in oil

1 tbsp of the anchovy oil

1 large red union, chopped

2 cloves garlic, minced

500g beef mince

1 tsp thyme

1 tsp sage

2 tsp basil

1 tbsp curry powder

1 jar tomato passata

1 cup water

1 beef bullion cube (optional)

2 medium carrots, cubed

4 zuchinni, cubed

cooked 6 cumberland sausages, sliced

Salt and pepper to taste

500g cooked pasta

Method

1) In the anchovy oil (top up with regular oil if more oil is required), fry the onions until translucent. Add the garlic and fry for 20 seconds.

2) Add the beef mince and fry, chopping up the chunks with your spatula. When the meat has changed colour (but not necessarily cooked through), add all the herbs. Add the sausages.

3) Add the passata and fill up the jar halfway with water, then rinse the jar and tip out the contents into the pot. Add carrots.

4) Bring to a boil and skim off any scum that floats up. Add the curry powder and bullion cube and close the lid. Allow to slow cook for 1 to 2 hours.

5) Once ready, add the zucchini and stir through until cooked (approx 5 minutes).

6) Serve with pasta.