Slow cooker Bolognese recipe

  • Serves 4
  • 15 mins to prepare and 8 hrs to cook
  • 912 calories / serving
  • Freezable
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Slow-cooked for 8 hours, this rich Bolognese recipe is the perfect meal to chuck into your slow cooker in the morning and enjoy after work. All you have to do is cook some pasta and grate a little Parmesan cheese and you have a feast.

  1. Put all the main ingredients into your slow cooker and stir well. Put the lid on, set your slow cooker to low and cook for 8 hrs.
  2. Bring a pan of water to the boil about 20 mins before the 8 hrs is up. Add a good pinch of salt and cook the spaghetti until al dente. Drain the spaghetti.
  3. Lift the lid of the slow cooker and give the bolognese a good stir. Add the spaghetti to the slow cooker and stir well. Serve in bowls and sprinkle with Parmesan.

Freezing and defrosting guidelines

Freeze Bolognese only – once the dish has cooled completely, transfer it to an airtight, freezer-safe container, seal and freeze for up to 1-3 months. To serve, defrost thoroughly in the fridge overnight before reheating. To re-heat: Loosely cover with foil and bake until dish is thoroughly heated through. Re-heat until piping hot.

See more Slow cooker recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

  • Ingredients

  • 1 onion, finely chopped
  • 8 pancetta rashers, finely chopped
  • 1 carrot, finely chopped
  • 1 celery stick, finely chopped
  • 100g mushrooms, diced
  • 500g pack Aberdeen Angus steak mince
  • 200ml red wine
  • 1 beef stock cube
  • ½ tsp dried oregano
  • 3 tbsp tomato purée
  • 400g tin chopped tomatoes
  • 500g carton Italian passata with basil
  • 2 bay leaves
  • 2 sprigs fresh rosemary
  • ½ tsp freshly ground black pepper
  • To serve

  • 500g dry spaghetti
  • 40g Parmesan, grated
  • Energy 3845kj 912kcal 46%
  • Fat 29g 42%
  • Saturates 12g 62%
  • Sugars 20g 22%
  • Salt 3.4g 57%

of the reference intake
Carbohydrate 109.7g Protein 51.4g Fibre 9.9g

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