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Slow-cooker Bolognese recipe

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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. See method

Serves 4
15 mins to prepare and 8 hrs to cook
912 calories / serving
Freezable

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

If you don't have mince, cut open some sausages instead

Each serving contains

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

Method

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.
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.
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.