Mince & Macaroni (slow cooker)

Serves 4
Cooking time 8-9 hours

15g mixed dried mushrooms
150ml boiling water
1tbsp olive oil
1lb minced beef or lamb
1 large onion, chopped
2 garlic cloves, chopped
400g can chopped tomatoes
450ml chicken stock
2tbsp tomato puree
1/4tsp grated nutmeg
small bunch of rosemary
250g macaroni
3tbsp pine nuts, toasted
salt and pepper

Preheat the slow cooker.  Put the mushrooms in a bowl, pour over the boiling water and leave to soak for 20 mins.
Meanwhile, heat the oil in a frying pan.  Add the minced meat and onion and fry, stirring, for 5 min until browned.  Add the garlic then stir in the canned tomatoes, stock, tomato puree and nutmeg.  Tear the leaves off 3 of the rosemary sprigs and add to the mince with the reconstituted dried mushrooms and their soaking liquid, and salt and pepper.
Transfer the mixture to the slow cooker pot, cover with the lid and cook on low for 8-9 hours.  When ready to serve, cook the macaroni in a saucepan of boiling water until tender.  Drain and mix into the cooked mince.  Spoon on to individual plates and top with the pine nuts and rosemary leaves.