‘Spag Bol’ is a staple in our household.
The only thing that tastes better than Spaghetti Bolognese, is Slow Cooker Spaghetti Bolognese 🙂
Although this meal can be cooked in a pan on the hob, it has a much fuller flavour when it has been slow cooking all day long. Plus, nothing quite beats walking through the door at the end of the day to the smell of dinner waiting.
I tend to brown the mince (with the onions) in a saucepan before putting it in the slow cooker. Not only does it release some more flavour, it also allows me to skim off any excess fat. If you are short on time though you can just chuck it all in the slow cooker and it’ll still taste delicious.
I cooked this recipe using my Morphy Richards Slow Cooker – if you don’t have one you might want to check out my Best Slow Cooker Buying Guide.
Slow Cooker Spaghetti Bolognese
- 1 tbsp olive oil
- 500 g lean beef steak mince
- 400 g tin chopped tomatoes
- 400 g passata
- 3 tbsp tomato puree
- 1 onion chopped
- 1 red pepper deseeded and chopped
- 3 bay leaves
- 3 cloves garlic crushed
- 1 tsp mixed dry herbs
- 1 beef stock cube crumbled
- Heat the olive oil in a saucepan and gently saute the chopped onions.
- Add the mince and brown off.
- Add all the ingredients, including the mince and onions, to your slow cooker and stir together.
- Set on low for 8 to 10 hours or medium for 6 hours.