Print

Slow Cooker Spaghetti Bolognese Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 13 reviews

A comforting and easy Slow Cooker Spaghetti Bolognese recipe that requires no browning of the meat. This hearty Italian-inspired dish is packed with ground beef, mushrooms, carrots, and tomatoes, slow-cooked to perfection for rich and flavorful sauce served over tender spaghetti.

Ingredients

Main Ingredients

  • 500 grams (16 oz) beef mince (ground beef)
  • 1 cup sliced mushrooms
  • 2 cups peeled and diced carrot
  • 400 grams (14.5 oz) diced tomatoes
  • 700 grams (24.5 oz) passata (tomato puree)
  • 1 tablespoon dried onion flakes
  • 1 tablespoon minced garlic
  • 1 tablespoon Italian herbs
  • 1/4 teaspoon salt
  • 1/2 teaspoon cracked black pepper
  • 500 grams (16 oz) dried spaghetti (to be cooked separately)
  • Olive oil spray (for slow cooker bowl)
  • Optional garnish: parmesan cheese and freshly chopped parsley

Instructions

  1. Prepare the Slow Cooker: Turn your slow cooker onto low temperature and lightly spray the bowl with a small amount of olive oil to prevent sticking.
  2. Add Bolognese Ingredients: Place the beef mince, sliced mushrooms, diced carrot, passata, diced tomatoes, salt, pepper, garlic, dried onion, and Italian herbs into the slow cooker bowl.
  3. Combine Ingredients: Stir everything together thoroughly using a wooden spoon so that the herbs and sauces are well mixed with the vegetables and beef.
  4. Cook the Sauce: Let the bolognese sauce cook on low heat for 4 hours or alternatively on high heat for 2 hours until flavors meld and sauce thickens.
  5. Cook the Spaghetti: While the sauce finishes cooking, prepare the dried spaghetti according to the package instructions, then drain well.
  6. Serve: Plate the cooked spaghetti, spoon the slow cooker bolognese sauce generously over the top, and garnish with freshly cracked pepper, parmesan cheese, and chopped parsley if desired. Enjoy warm.

Notes

  • You can use fresh garlic instead of minced garlic if preferred.
  • For a thicker sauce, cook for an extra 30 minutes or remove the lid near the end of cooking.
  • Parmesan cheese and fresh parsley add a nice finishing touch but are optional.
  • Adjust seasoning with additional salt and pepper to taste before serving.
  • This recipe freezes well for up to 3 months; reheat gently on the stovetop or microwave.

Find it online: https://bitezly.com/slow-cooker-spaghetti-bolognese-recipe/