Slow Cooker Spaghetti Bolognese

Looking for a hearty winter dish that requires little effort? Our slow cooker spaghetti bolognese recipe is the perfect meal for busy families.

This great recipe features a homemade ragu sauce made with carrots, onion, garlic, chopped tomatoes, tomato puree, mixed herbs, beef stock, and red wine.

Mince beef (ground beef), bacon or pancetta is slowly cooked for hours in the ragu to make it a bolognese sauce, then served with spaghetti for a complete meal.

The recipe is easy to follow and doesn't require stirring during slow cooking. The end result is a delicious, classic dish that will warm your soul. Our homemade bolognese sauce in the slow cooker is thick, rich and full of flavour.

I will also provide suitable alternatives. Feel free to add more vegetables. I sometimes add mushrooms, sweetcorn, and peas for extra goodness!

• Bacon Lardons- Smoked bacon lardons add a lovely smoky flavour to the sauce. You can substitute it with chopped smoked streaky bacon or Italian pancetta.
• Carrots- Carrots add sweetness and depth of flavor. Finely chop into small cubes or grate if feeding fussy children.
• Onions- Chopped onions provide a sweet flavour profile. Shallots can be used as a sweeter alternative.
• Garlic- Plenty of garlic adds a lot of flavour and depth.
• Olive Oil - Prevents beef mince from sticking to the frying pan. Can be substituted with oil spray for a healthier option. If not using lean mince you will not need oil.
• Mince Beef- Inexpensive and flavourful. I recommend frozen minced beef as it breaks down easily, creating a thick sauce. Alternatives include half beef and half pork mince, venison, lamb, or turkey mince.
• Red Wine - enhances the bolognese sauce. If preferred, you can substitute with white wine or the same amount of stock.
• Beef Stock- Adds a meaty flavour and dark color. Beef stock pots work better than dried stock cubes. Vegetable or chicken stock can also be used.
• Tomato Puree - Adds a rich tomato flavor. Sundried tomato puree can be used for a deeper flavour; use half the amount compared to normal puree.
• Dried Herbs- Mixed dried herbs are used in the recipe. Fresh herbs should be avoided in slow cookers due to loss of flavour over long cooking periods.
• Brown Sugar- Balances out the acidity of tomatoes and adds sweetness.
• Balsamic Vinegar- Adds extra sweetness to the bolognese sauce.
• Chopped Tomatoes- Tinned tomatoes add fresh tomato flavour. Crushed tomatoes or passata can be used instead.
• Salt and Pepper- Essential for bringing out all the flavours in the slow-cooked bolognese.
• Spaghetti- The classic pasta shape to serve with Bolognese sauce. Any pasta shape can be used, such as tagliatelle or penne.
• Fresh Basil- Adds a fresh flavour when mixed into the sauce before serving.
• Parmesan Cheese- Freshly grated Parmesan gives a creamy flavour. Grated cheddar can be used as an alternative.

Equipment

You will need a frying pan, a wooden spoon and slow cooker for this slow cooker bolognese recipe, oh and a large pan for cooking the pasta in.

Tongs come in handy for stirring the spaghetti into the bolognese sauce.

Instructions

Here's a quick rundown of the cooking instructions;

Feel free to make a double batch of this Bolognese sauce and freeze half for another day.

We recommend cooking the bacon, softening the vegetables, and browning the minced beef in a pan or large skillet over medium-high heat before adding it to the slow cooker crock pot.

Browning your raw mince before adding it to the pot is a key step. It may seem like an extra step, but browning the mince prevents it from clumping together in large lumps, and it adds a depth of flavour that cannot be achieved by simply throwing the raw mince into the slow cooker.

To release some alcohol, boil the red wine with the brown mince.

Cooking time

The cooking time depends on the setting of your slow cooker, I recommend 8 hours on a low setting or 6 hours on a high setting.

DO NOT remove the lid from the slow cooker until it's finished cooking.

Opening the lid during cooking releases heat and moisture, which can affect the final outcome of your dish.

Once the slow cooker bolognese has had the full cooking time, remove the lid, give a good stir and leave the lid off to release some liquid whilst you cook the pasta.

Cook the spaghetti according to the packet instructions, or a little less if you like it al dente.

Serving Suggestions

You have two options for serving. You can serve a scoopful of bolognese on top of spaghetti.

Or add the cooked spaghetti into the slow cooker pot and stir it through so it is evenly distributed.

Either way, you'll have a hearty and satisfying meal that the whole family will love.

Serve with grated parmesan and fresh basil on top.

Side Dishes

Serve this delicious slow cooker spaghetti bolognese with a tomato and mozzarella salad and some garlic bread pizza for a complete main-course meal that your family or guests will love!

Storage

Storing cooked spaghetti bolognese is easy. Cool the sauce to room temperature, then place it in an airtight container in the fridge.

The spaghetti bolognese can be stored in the fridge for up to 3 days, and its taste will improve as the flavours develop.

If you want to store it for longer, freeze it in an airtight container for up to 3 months.

You can freeze the bolognese sauce and serve it fresh or mix it in with the pasta. Whichever you prefer.

Reheat

If frozen, defrost the spaghetti bolognese first. Reheat it on the hob or in the microwave until piping hot.

History

Spaghetti Bolognese is a popular dish worldwide; many believe it is an original Italian recipe. However, in Italy, the closest thing to it is tagliatelle al ragu.

The first known recipe for a meat-based sauce served with pasta was published in Pellegrino Artusi's 1891 Italian cookbook, "Science in the Kitchen and the Art of Eating Well".

Artusi's recipe was similar to the bolognese sauces that are popular today. But it used minced veal, pancetta, butter, carrots, celery, onion, broth and finished with cream.

Over time, this dish has evolved into what we make now, and there are still many different variations of it; you can make it how you like!