Step 1

Heat half the oil in a 4.5-litre (18-cup) slow cooker on sauté (MEDIUM) setting; cook prosciutto, stirring, until crisp. Add onion, carrot, celery and garlic; cook, stirring, until vegetables soften. Remove from cooker.

Step 2

Heat remaining oil in cooker; cook pork and veal, stirring, for 5 minutes or until browned. Add wine; bring to the boil. Return vegetable mixture to cooker; stir in stock, paste and tomato. Cook, covered, on low, for 10 hours.

Step 3

Stir in chopped basil and oregano; cook, covered, on high, for about 10 minutes. Season to taste.

Step 4

Serve bolognese topped with parmesan and extra basil leaves