Slow Cooker Spaghetti Bolognese Recipe | Abel & Cole
Slow Cooker Spaghetti Bolognese
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Prep: 15 mins
Cook: 6 hrs 15 mins
Fancy a family favourite without the fuss? Using a slow cooker and our Jassy's easy-to-follow recipe means you can put dinner on in the morning and then forget about it till teatime, when you'll tuck into organic beef mince simmered slowly with organic veg, a dash of oregano and a splash of Worcester sauce for extra umami. We've even packed the parmesan for that essential finishing touch.
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791 kcal
(per portion)
Ingredients you'll need
  • 500g beef mince
  • 1 onion
  • 3 carrots
  • 2 celery sticks
  • 400g chestnut mushrooms
  • 1 tsp dried oregano
  • 1 tbsp Worcester sauce
  • 400g chopped tomatoes
  • 330ml cherry tomato passata
  • 400g spaghetti
  • 40g Parmesan
From your kitchen
  • ½ tbsp olive oil
  • Sea salt
  • Freshly ground pepper
Step by step this way
  • 1.

    Warm a deep frying pan or wok for 2 mins, then add ½ tbsp oil and the mince. Fry for 5-8 mins, stirring now and then to break up any lumps, till the beef is browned.

  • 2.

    While the mince fries, peel and finely chop the onion. Peel and finely chop the carrots. Trim the celery sticks and finely chop them.

  • 3.

    Stir the veg into the mince and pop on a lid (or use a baking tray if you don’t have a lid). Fry, stirring now and then, for another 5 mins till the veg start to look glossy.

  • 4.

    While the veg fry, finely slice the mushrooms. From this point, either follow the slow cooker method or the hob method.

  • 5.

    In the slow cooker Scoop the mince and veg into your slow cooker. Add the mushrooms, 1 tsp dried oregano, 1 tbsp Worcester sauce and a pinch of salt and pepper. Give everything a gentle stir to mix. Tip in the chopped tomatoes and cherry tomato passata and gently stir.

  • 6.

    Put the lid on the slow cooker and set it to medium. Cook for 6 hrs, stirring once or twice during the cooking time (for faster bolognese, set the slow cooker to high for 4 hrs or go really low and slow by setting it to slow for 8 hrs).

  • 7.

    When the sauce is 30 mins from being cooked, put a large pan of salted water on to boil. When boiling, add the spaghetti and simmer for 8-10 mins. Drain and pile onto 4 warm plates. Taste the bolognese sauce and add a pinch more salt and pepper if you think it needs it. Spoon over the spaghetti and serve with the parmesan cheese for grating.

  • 8.

    On the hob Add the mushrooms to the beef and veg, put the lid back on and fry for 5 mins till the mushrooms are juicy. Stir in 1 tsp dried oregano, 1 tbsp Worcester sauce and a pinch of salt and pepper. Give everything a gentle stir to mix. Tip in the chopped tomatoes and passata and gently stir.

  • 9.

    Cover the pan or wok. Set the heat to medium-low and simmer for 1 hr, stirring now and then, till the sauce has thickened and the mince is tender.

  • 10.

    When the sauce is 30 mins from being cooked, put a large pan of salted water on to boil. When boiling, add the spaghetti and simmer for 8-10 mins. Drain and pile onto 4 warm plates. Taste the bolognese sauce and add a pinch more salt and pepper if you think it needs it. Spoon over the spaghetti and serve with the parmesan for grating.

  • Tip

    Eat & keep
    If you want to keep some spag bol for later, pop it in a bowl and make sure the sauce and spaghetti are well mixed together. Divide into individual containers, cool and then store in the fridge for up to 3 days or freeze for up to 3 months. Defrost thoroughly before reheating till piping hot.