Home » Slow-cooker bolognese

Slow-cooker bolognese

by Uneeb Khan

Get creative with your slow cooker and make a batch of nutritious spaghetti bolognese. Put the leftovers in the freezer and use them during the week when you’re in a rush for dinner.


  • 4 tablespoons of olive oil
  • 6 slices of smoky bacon
    1 1/2 pounds of lean ground beef, and some salt and pepper (or use half beef, half pork mince)
  • Four onions
  • Three carrots
  • Four celery sticks
  • Eight garlic cloves
  • Smashed 500 grammes of mushrooms
  • Cut four cans of chopped tomatoes in the 400 gramme range
  • Six tablespoons of tomato paste
  • Approximately 2 tablespoons of dry herbs that go well together
  • (Two) Bay Leaves
  • The equivalent of a full glass of red wine (optional)
  • Vinegar from red wine, 4 tablespoons
  • Ready spaghetti to serve.
  • Parmesan and ready for serving



Get a large pan hot and add oil. Working in batches, cook the bacon and the ground beef until they are browned. To the slow cooker, add the ingredients.


Put the onions, carrots, celery, garlic, mushrooms, tomatoes, tomato purée, herbs, wine (if you’re using it), vinegar, sugar, and seasonings into the slow cooker. Cover and simmer on Low for 6-8 hours, then remove the lid, increase the heat to High, and continue simmering for another hour, stirring occasionally, until the sauce has thickened.


Garnish each serving with grated or shaved parmesan cheese and cooked spaghetti. Check out our recipe for large-batch bolognese to learn how to prepare the entire dish on a single stovetop burner.

Have you tried Airfood recipes? If not then go and try Airfood recipes.

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