Slow cooker bolognese
- Lulu Grimes
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Serves 12
Easy
Prep: 15 mins
Cook: 7 hrs and 30 mins - 9 hrs and 30 mins
A star rating of 4 out of 5.101 ratingsRate
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Batch cook a delicious and healthy spaghetti bolognese in your slow cooker. Freeze the leftovers for easy midweek dinners when you're more pushed for time
Freezable
Egg-free
Healthy
High-protein
Nut-free
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Lulu's tips for making slow cooker bolognese:
- This recipe makes a generous batch of bolognese sauce, perfect for freezing. I often portion leftovers into containers and freeze them for easy midweek meals. Just defrost and reheat thoroughly before serving.
- I always brown the mince before adding it to the slow cooker. It only takes a few extra minutes, but it adds plenty of flavour and helps create a richer, deeper sauce.
- For a lighter version, you can use half beef and half pork mince, or even substitute some of the meat with extra mushrooms or lentils to boost the vegetable content.
- I like to serve the bolognese with freshly cooked spaghetti and a generous grating of parmesan on top. It also works well spooned over a baked potato, made into a cottage pie or a lasagne filling.
Ingredients
Nutrition
Units:
MetricUS
-
4 tbsp olive oil
-
6 smoked bacon rashers
chopped
-
1½kg lean minced beef
(or use half beef, half pork mince)
-
4 onions
finely chopped
-
3 carrots
finely chopped
-
4 celery sticks
finely chopped
-
8 garlic cloves
crushed
-
500g mushrooms
sliced
-
4 x 400g cans chopped tomatoes
-
6 tbsp tomato purée
-
2 tbsp dried mixed herbs
-
2 bay leaves
-
large glass red wine
(optional)
-
4 tbsp red wine vinegar
-
1 tbsp sugar
-
cooked spaghetti
to serve
-
parmesan
to serve
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Nutrition: per serving
-
kcal295
-
fat12g
-
saturates4g
low
-
carbs13g
-
sugars11g
low
-
fibre4g
-
protein34g
high
-
salt0.87g
low
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Method
-
step 1
Heat the oil in a large pan and fry the bacon and mince in batches until browned. Add to the slow cooker.
-
step 2
Add the onions, carrots, celery, garlic, mushrooms, tomatoes, tomato purée, herbs, wine (if using), vinegar, sugar and seasoning to the slow cooker. Cover and cook on Low for 6-8 hours, then uncover, turn to High and cook for another hour until thick and saucy.
-
step 3
Serve with cooked spaghetti and grated or shaved parmesan. To cook this entire recipe on the hob, check out our big-batch bolognese recipe.
Lulu Grimes
As Managing Editor for Good Food, Lulu has extensive magazine editorial experience, including roles at olive, Food and Travel and Sainsbury's Magazine, as well as Murdoch Books in Sydney. She has also written for The Sydney Morning Herald, taught food writing and published several cookbooks. Read her weekly Substack: Taste. Test. Repeat. and see more of Lulu's recipes
Recipe from Good Food magazine, October 2010
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A star rating of 4 out of 5.101 ratings
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