Slow Cooker Spaghetti Bolognese

Ingredients

• 200 gbacon lardons or diced pancetta
• 1 largecarrot
• 2onions
• 6 clovesgarlic
• 1 tbspolive oil
• 1 kgbeef mince (the recipe recommends frozen mince with 5% fat)
• 180 mlred wine
• 400 mlbeef stock (made with 1 stock pot or 2 stock cubes and boiling water)
• 2 tins (800 g total)chopped tomatoes
• 3 tbsptomato purée
• 2 tbspdried mixed herbs
• 1 tspbalsamic vinegar
• to tastesalt and black pepper
• 1 tspbrown sugar
• 500 gspaghetti
• to tastefresh basil
• to tasteParmesan

Instructions

1. 1

   Prepare vegetables

   Finely dice the carrot and onions. Finely dice or mince the garlic.

2. 2

   Fry the bacon

   Fry the bacon lardons in a pan for about 2 minutes.

3. 3

   Soften vegetables

   Add the diced carrot, onion and garlic to the pan. Fry for about 8 minutes, until softened.

4. 4

   Transfer vegetables

   Move the bacon and softened vegetables from the pan into the slow cooker.

5. 5

   Brown the mince

   Heat the olive oil in the same pan, add the beef mince and cook until just browned.

6. 6

   Add the wine

   Pour the red wine into the pan with the mince, stir well and bring to the boil.

7. 7

   Add stock

   Transfer the mince mixture to the slow cooker and add the beef stock.

8. 8

   Add sauce ingredients

   Add the chopped tomatoes, tomato purée, dried mixed herbs, balsamic vinegar, salt and black pepper, and brown sugar.

9. 9

   Stir the sauce

   Stir all the ingredients together in the slow cooker.

10. 10

    Slow cook

    Put the lid on and cook for 8 hours on low or 6 hours on high. Do not remove the lid during cooking; the sauce does not need stirring.

11. 11

    Remove the lid

    When the cooking time is up, take off the slow cooker lid.

12. 12

    Cook the spaghetti

    Stir the sauce and set the slow cooker to high, leaving the lid off so some liquid can evaporate. Meanwhile, cook the spaghetti according to the packet instructions.

13. 13

    Serve separately

    Serve a scoop of Bolognese sauce over the cooked spaghetti, if you prefer to keep them separate.

14. 14

    Add the pasta

    Alternatively, add the cooked spaghetti to the slow cooker.

15. 15

    Combine pasta

    Stir the spaghetti through the sauce until evenly distributed.

16. 16

    Add the topping

    Serve in bowls topped with grated Parmesan and chopped fresh basil.

What is slow cooker spaghetti Bolognese?

Bolognese is a meat-based tomato sauce commonly served with pasta. This British-style slow cooker version builds flavour by browning bacon and beef with vegetables before simmering them with tomatoes, wine and herbs.

The slow cooker makes the long cooking stage convenient, while spaghetti turns the sauce into a complete, hearty meal. You can serve the sauce over the pasta or mix them together in the pot.

Nutrition and macros by portion

The nutrition label shows one serving as written: 759 calories, 52g protein, 72g carbs, 25g fat.

The spaghetti and tomatoes supply most of the carbohydrates, while the beef and Parmesan contribute protein. Beef, bacon, olive oil and Parmesan account for much of the fat. Pair a serving with green vegetables or salad to add freshness and balance the plate.

Build flavour before slow cooking

Bacon first: Fry the lardons briefly, then soften the diced carrot, onion and garlic in the same pan. This gives the vegetables time to soften before they go into the slow cooker.

Beef and wine: Brown the mince in olive oil, then add the red wine and bring it to the boil. These stovetop steps give the sauce a more developed base before the long, covered cook.

Keep the slow cooker covered

Lid on: Cook the sauce for 8 hours on low or 6 hours on high, without lifting the lid. The recipe specifies that it does not need stirring during this time.

Finish uncovered: Once cooking is complete, remove the lid and turn the cooker to high while you make the spaghetti. This allows some liquid to evaporate before serving.

Check the sauce and pasta

Sauce texture: The final uncovered stage helps the sauce reduce a little. Stir it before serving so the mince and vegetables are distributed through the tomato sauce.

Spaghetti: Cook it according to the packet instructions. Keeping it separate until serving makes it easier to portion; mixing it into the slow cooker gives you a more combined dish.

Choose your serving style

Separate portions: Spoon the sauce over the spaghetti for a familiar presentation and control over how much sauce goes on each serving.

One-pot finish: Stir the cooked spaghetti through the sauce in the slow cooker until evenly coated. Finish either version with grated Parmesan and chopped fresh basil.

Plan ahead and serve

Batch cooking: The recipe description notes that the quantities can be doubled for extra meals. Make sure your slow cooker has room for the larger batch before increasing the ingredients.

On the side: A green salad or cooked green vegetables make a fresh accompaniment to the rich sauce. Serve the pasta hot, with Parmesan and basil added at the table.

Recipe notes & tips

• Dice the carrot and onions finely so they soften evenly in the sauce.
• Use the same pan for the bacon, vegetables and mince to retain the browned flavour left behind.
• Bring the red wine to the boil with the mince before transferring it to the slow cooker.
• Keep the lid closed throughout the slow-cooking stage, as the method specifies.
• Cook the spaghetti while the uncovered sauce finishes reducing.
• Grate the Parmesan and chop the basil just before serving.

Variations

• Use pancetta: Replace the bacon lardons with the listed diced pancetta alternative.
• Add extra vegetables: Include finely diced vegetables alongside the carrot and onion, keeping the original amounts as the base.
• Adjust the herbs: Use a different dried herb mix if you prefer, while keeping the listed quantity.
• Serve with another pasta: Swap spaghetti for another pasta shape and cook it according to its packet instructions.
• Keep pasta separate: Spoon the sauce over each portion rather than mixing it into the slow cooker.

Common mistakes to avoid

• Lifting the lid: Heat escapes during cooking; keep it closed for the full slow-cooking time.
• Skipping the browning: The recipe uses browned bacon and beef for flavour, so complete those pan steps before slow cooking.
• Adding uncooked spaghetti: Cook the pasta separately according to the packet instructions before combining or serving.
• Leaving the sauce covered at the end: Remove the lid and turn the cooker to high for the final reduction stage.
• Overcooking the pasta: Check the packet directions and cook the spaghetti accordingly before adding it to the sauce.

How to store

Cool leftovers promptly and store the sauce and spaghetti in separate airtight containers in the fridge for up to 3 days. Reheat until piping hot, adding a splash of water if the sauce has thickened; cooked pasta can also be reheated with the sauce.

Frequently asked questions