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
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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