Slow Cooker Spag Bol | Easy Recipe

Spaghetti bolognese was one of the very first proper recipes I cooked, when living away from home for the first time. A firm British favourite food for a reason; everyone seems to have their own fail-safe version. This is mine – slow cooker spag bol made the easy and delicious way.

Don’t buy a sauce in a jar – even the best ones are not a patch on this. It really does take very little extra effort to make from scratch, especially when you make it in the slow cooker.

Why not make a double batch of this and freeze some for another day? I usually do. Hence the photo of it being re-heated in a pan after defrosting!

This easy slow cooker spaghetti bolognese serves 4

Ingredients for this slow cooker spag bol easy recipe

• Olive oil, for frying
• Onion, 1 chopped
• Carrot, 1 finely chopped
• Beef mince, lean, 500g
• Garlic, 1 clove, crushed
• Mushrooms, any type and amount, to taste
• Passata, 1 carton
• Tomato puree, 1 tbsp
• Beef stock pot or cube
• Oregano, dried, 1 tsp
• Basil, dried 1 tsp (or a handful of fresh basil, torn)
• Bay leaf, fresh or dried, 1
• Black pepper, freshly or coarse ground, a pinch
• Red wine, a splash (optional)

Equipment

• Sharp knife
• Chopping board
• Slow cooker
• Wooden spatula

How to make Spaghetti Bolognese in the slow cooker

• Heat the olive oil in the slow cooker pot – if it’s the removable kind – or a saucepan. Then add the onion and carrot and cook for a few minutes, stirring, until the vegetables have softened.
• Add the mince and cook, stirring, until browned. Put in the garlic, and stir again.
• Add all the other ingredients to the slow cooker pot and cook on Low for about 6 hours – or follow the instructions that came with your machine.

Serve this slow cooker bolognese sauce with pasta of your choice and grated or shaved Cheddar or Parmesan cheese.

Related recipes:

• Lentil bolognese
• Pork mince ragu
• Slow cooker meatballs
• Slow cooker sausage & lentil stew
• Slow cooker Vietnamese beef stew

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