Slow Cooker Spaghetti Bolognese

Feeling something a little bit fancy this week with minimal effort? Turn the weekly Spag Bol into a gourmet meal in a few simple, easy steps with our Slow Cooker Spaghetti Bolognese recipe. 


  • 1 tablespoon olive oil
  • 2 onions finely chopped
  • 4 cloves garlic minced (or 1 tablespoon minced garlic)
  • 1 kg beef mince
  • 125 ml red wine 
  • 2 cans of crushed tomatoes
  • 250 ml beef stock
  • 6 tablespoons tomato paste
  • 1 large carrot chopped
  • 1 tablespoon stock powder or crushed beef bouillon
  • 2-3 teaspoons salt adjust to your tastes
  • 2 teaspoons dried oregano (or 1 teaspoon fresh oregano, finely chopped)
  • 2 teaspoons dried basil (or 2 teaspoons fresh basil, finely chopped)
  • Cracked pepper to taste
  • 1/4 cup fresh chopped parsley (for garnish)
  • 500g pasta (your choice; Spaghetti, Penne, Shells)


    • Heat the olive oil in a large pan over medium-high heat. Brown onion and garlic and cook until fragrant (about 30 seconds). 
    • Add beef, breaking it apart with a wooden spoon and cook until just beginning to brown (about 2-3 minutes). Transfer to slow cooker.
    • In the pan, pour in the wine while scraping any bits of the fried meat from the pan. Bring to a gentle simmer and transfer to the slow cooker bowl.
    • To the slow cooker bowl, add in all other ingredients. Cover and cook on low for 6-7 hours, or high for 3-4 hours. Add in the chopped parsley before serving.
    • In the last 15 minutes of cooking time, boil pasta in salted water following packet instructions.
    • Serve with parmesan cheese and (extra) chopped parsley, if desired.