Slow Cooker Bolognese

Weeknights can get busy, and sometimes cooking is the last thing you want to think about. That doesn’t mean dinner has to be another last-minute takeaway. This slow cooker spaghetti bolognese is simple, reliable and does most of the work for you. You'll spend 15 minutes cooking, and a few hours later you’ve got a proper, comforting meal ready to go for days.

It’s low effort, big flavour, and ideal when you just want something that works.

Pappardelle bolognese sauce, ready to serve

Ingredients You’ll Need

• 1 tbsp oil

• 1 large onion, finely chopped

• 2 carrots, finely chopped

• 2 lean streaky bacon rashers, finely chopped

• 2 garlic cloves, crushed

• 500g minced beef

• 200ml beef stock

• 2 tbsp tomato purée

• 1 tsp dried oregano

• 2 tsp paprika

• Salt & black pepper

• 1 tsp mixed italian herbs

• Splash of Worcestershire sauce

• 1 bay leaf

• Can of chopped tomatoes (for a saucier finish)

Tools You’ll Need

• Large frying pan or saucepan

• Wooden spoon

• Slow cooker

• Chopping board

• Sharp knife

Method

1. Finely dice the onion, carrots and celery. Chop the bacon into small pieces and crush the garlic. Measure out your stock and tomato purée so everything is ready to go.

   
   

2. Heat the oil in a large pan over medium heat. Add the onion, carrots, bacon and garlic. Cook gently for about 8 minutes until softened, stirring occasionally, without browning.

   
   

3. Add the minced beef to the pan. Break it up with a wooden spoon and cook until fully browned and crumbly.

   
   

4. Stir in the beef stock, tomato purée, paprika and oregano. Season with salt and pepper. If you’re adding Worcestershire sauce, wine, bay leaf or passata, add them now. Bring the mixture just to the boil.

   
   

5. Transfer everything to your slow cooker. Cover and cook on LOW for 5–8 hours. The longer it cooks, the richer the flavour.

   
   

6. Taste before serving and adjust seasoning if needed. Remove the bay leaf if used. Serve over spaghetti, spoon into jacket potatoes, layer into lasagne or eat straight from the pan, no judgement here.

   
   

Tips & Tricks

• Use a mix of beef and pork for a richer flavour and tender texture.

• Don’t skip sautéing the vegetables and meat first; it makes a big difference.

• If you prefer a thicker sauce, remove the lid during the last hour of cooking to let some liquid evaporate.

• Add a splash of red wine or a pinch of chili flakes or paprika for extra depth and warmth.

• Leftovers taste even better the next day and freeze well for quick meals later.

• For the best Spaghetti Bolognese, I use pappardelle instead of spaghetti. Game changer.

This bolognese is a balanced, protein-rich meal that keeps you full without feeling heavy. Using lean minced beef gives you plenty of flavour while still providing around 25-30g of protein per serving (before pasta) and fibre from your vegetables. Roughly, the sauce comes in at around 400 calories per serving. It’s proper comfort food, but just balanced enough.

It can also be adapted to make Chilli con Carne; just add a 425 g/15 oz/large can of red kidney beans, drained, around step 3 and stir in chilli powder to taste.