Slow Cooker Spaghetti Bolognese

Pre-heat the slow cooker on high.

Heat the oil in a large frying pan, and fry the onion, carrot, celery and garlic until transparent.

Add the meat and fry, stirring well, until it is browned and well broken up.

Stir in the tomatoes, bay leaf and oregano and season to taste with salt and pepper. Transfer to the slow cooker.

Cook on high for 3-4 hours.

When almost ready to serve, bring a pan of salted water to the boil and cook the spaghetti. Drain well.

Remove the bay leaf from the bolognese sauce, and serve with the spaghetti.