Slow Cooker Bolognese

Before You Start

Brown the meat in batches for a better flavour.

Keep the liquid modest because the sauce will not reduce.

Uncover on high at the end if it is too thin.

Freeze portions of the sauce for another day.

Cooking Slow Cooker Bolognese

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1. Heat the oil in a large frying pan and brown the mince and bacon in two batches, 6 minutes each. Tip into the slow cooker.

   Mark done

2. Cook the onion, carrots and celery in the same pan for 6 minutes. Add the garlic and purée for 2 minutes and tip into the slow cooker.

   Mark done Start 6 min timer

3. Add the tomatoes, stock, oregano and salt. Cover and cook on low for 6 hours. If your slow cooker runs hot, check at 5 hours.

   Mark done

4. Boil the spaghetti in salted water, drain and serve with the sauce. If the sauce is thin, cook it uncovered on high for 30 minutes first.

   Mark done Start 30 min timer

Leftovers, Reheating and Keeping

Keeps in the fridge for up to 4 days. Freezes for up to 3 months. Reheat until steaming throughout.

Ingredient Swaps

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.
• Fresh herbs work in place of the dried oregano at roughly three times the quantity — a teaspoon of dried is about a tablespoon of fresh, chopped.

Serving Slow Cooker Bolognese

• Grated parmesan
• Garlic bread
• Green salad
• Steamed greens

Common Questions About Slow Cooker Bolognese

The Numbers per Serving

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.