This slow cooker bolognese is a classic, family friendly recipe that is perfect served over spaghetti or bucatini for a rich and hearty dinner any day of the week. Let the slow cooker take care of the simmering while you work, and come home to the most incredible smells and enjoy this cosy and comforting meal without the fuss.
There is nothing more iconic than a good spag bol for dinner. This is the dinner you cook to feed hungry bellies as there is never any complaints when a big pot of this is put on the dinner table.
Just like slow cooked beef ragu, a classic bolognese sauce benefits from a long cooking time, and the slow cooker just makes that so easy! You can put this on in the morning and then have a rich and delicious meal ready after work with minimal effort. Plus this recipe makes lots so it’s great for feeding a group, a hungry family, or just freezing for days you don’t feel like cooking.
This recipe is based on my gnocchi bolognese recipe which is a plant-based version that cooks on the stove in under an hour. Using similar ingredients but a few adaptations to make it suitable for the slow cooker, this version also uses beef mince making it a great budget-friendly dinner option.
Key Ingredients
We’re using all the usual suspects in this slow cooker version of a classic homemade bolognese sauce.
Note all ingredients and their quantities are laid out in the recipe card at the bottom of this post.
- Beef mince – I like to use lean beef mince (ground beef) for bolognese as I find regular results in a thick layer of oil after cooking which I don’t love but you can use what you like. You can also use a combination of beef and pork mince or even turkey mince.
- Celery, carrot and onion – known as ‘soffritto’; the holy trinity of Italian cooking. This finely minced combination of veggies forms the base of our sauce.
- Garlic – adding extra flavour to the bolognese sauce.
- Tomato paste – gives the sauce a deep, rich tomato flavour.
- Canned tomatoes – I prefer the texture of crushed tomatoes vs diced tomatoes for the sauce but you can use either.
- Beef stock cube – as this is a slow cooker recipe, we don’t want to add too much extra liquid but we still want the flavour. I like to use the Continental Sensations Beef Stock Pot as it’s a really concentrated version of stock, but a regular stock cube will work as well.
- Mixed dried herbs – I like to use a combination of oregano, thyme, basil and a touch of fennel, but you can also use parsley or rosemary. I also throw in a couple of bay leaves for extra flavour.
- Red wine – helps give the sauce a rich and deep flavour. I recommend using a Cabernet Sauvignon, Shiraz or Pinot Noir. If you prefer to not use wine, you can substitute with extra stock.
Equipment and Tools
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Slow Cooker / Multi Cooker – I replaced my slow cooker with the Philips All In One as it also functions as a pressure cooker so I get a lot more use out of it. I love it for recipes like this that have a browning step as you can do it all in the one appliance.
Step-By-Step Instructions
The ease of this recipe does depend on your slow cooker. If you have one that has a sauté function it’s going to all come together in one pot. If not, you will need a frying pan as well.
To get started though, peel and really roughly chop the vegetables and add them to a food processor to finely chop them. I love this step because it all happens so quickly! The first time I tested this recipe I spent sooo much time chopping vegetables and the result was that I still didn’t love the extra texture in the sauce.
So use the food processor. It’s easier, quicker and the result is so much better!
Next, start browning the mince. You can add a little oil. I often don’t if I am browning the mince in my slow cooker as it doesn’t need it. Once it’s all brown, add in the chopped vegetables and continue cooking until they are soft.
👉Tip! Don’t skip the step of browning the meat and the vegetables. This step ensures that the bolognese develops a deep, rich flavour that you just won’t get without the browning. It’s worth it, I promise!
Now if you’re using a frying pan, this is the time you do the transfer to the slow cooker. Make sure to scrape all the little brown bits in as this is the flavour!
Add the remaining ingredients to the slow cooker and mix everything together to combine. Place the lid on and cook for 4 hours on high or 8 hours on low.
Once cooked, you’ll need to remove the lid and either leave it on high for about an hour, or turn it back to that sauté function if you have it, and simmer it for another 30 minutes. This step just ensures that the sauce can thicken up.
I recommend doing this while you get a pot of water on to boil for your pasta and pour yourself a glass of wine.
Serve up your bolognese sauce over some pasta – I used tubular spaghetti or bucatini as it’s a bit thicker than regular spaghetti which I like. Top with black pepper, parmasen, and some chopped fresh parsley.
Serving suggestions
Apart from a good glass of red wine, you can serve your bolognese over your favourite pasta with a simple green salad and fresh bread (try this pull-apart garlic bread or this olive and herb focaccia).
Some other options include:
- Serve spooned over mashed potatoes for a hearty alternative to pasta.
- Spoon over baked potatoes and top with fresh basil or grated dairy free cheese.
- Use as the meat layer in a classic lasagne with dairy-free béchamel (use this lentil lasagne recipe as a guide).
- For a low-carb option, serve over spiralised zucchini noodles.
- Bust out the jaffle maker and use as the filling between two slices of buttered bread, or simply just serve over buttered toast.
Storage & Freezing Instructions
This slow cooker bolognese is the perfect hands off meal prep to do on a Sunday while you’re getting other things done around the house. You can store it in the fridge or freezer depending on how quickly you expect to eat it.
- Fridge – Allow the Bolognese to cool completely before transferring it to an airtight container. Store in the fridge for up to 4 days. Reheat in a saucepan over medium heat or in the microwave, adding a splash of water if needed.
- Freezer – Portion the cooled Bolognese into freezer-safe containers or zip-lock bags. Flatten the bags for easy storage. Freeze for up to 3 months.
To reheat, defrost overnight in the fridge, then heat in a saucepan over medium-low heat or in the microwave until warmed through.
Recipe FAQs
Basically, yes. Browning the meat first helps develop deeper flavour and improves the texture of the Bolognese. This extra step works to caramelise the natural sugars in the beef, giving it a richer taste and also helps render excess fat, preventing the sauce from becoming greasy.
Yes, if you prefer not to use wine, you can substitute it with beef stock or water.
Yes, as written it is but just double check your ingredient labels such as the stock cube as these often can contain gluten based ingredients. Serve with your favourite gluten free pasta.
Traditional spaghetti, fettuccine, or pappardelle work well as they hold the sauce beautifully but you can also use short pasta like penne or rigatoni. Basically use what you like!
If you do make this recipe, please be sure to leave a comment and ⭐⭐⭐⭐⭐ rating below! And tag any of your creations on Instagram with @eightforestlane as I would love to see.
More slow cooker favourites:
Slow Cooker Coconut Chicken Curry
Slow Cooked Curried Sausages
Slow Cooker Beef Stew
Slow Cooker Honey Mustard Chicken
Slow Cooker Bolognese
Equipment
Ingredients
- 2 brown onions
- 4 sticks celery
- 3 carrots
- 4 cloves garlic
- ½ tablespoon olive oil
- 1 kilogram lean beef mince
- 2 tablespoons tomato paste
- 1 beef stock cube
- 2 tablespoons dried mixed herbs
- 1 cup red wine
- 2 bay leaves
Instructions
- Roughly peel and chop the onions, celery, carrots, and garlic, then place them in a food processor. Pulse until finely chopped.
- If your slow cooker has a sauté function, set it to high. Otherwise, heat a large frying pan over medium-high heat. Add a drizzle of oil, then add the beef mince, breaking it up with a wooden spoon, until browned.
- To the beef, add the finely chopped vegetables and continue to sauté for 5–7 minutes, stirring occasionally, until softened.
- Transfer the mixture to the slow cooker if you’re using a frying pan and add in the tomato paste, beef stock cube, dried mixed herbs, red wine and bay leaves. Stir well and cover. Cook on high for 4 hours or low for 8 hours.
- Once done, remove the lid and cook for another hour on high, or switch the slow cooker back to the sauté function and simmer for 30 minutes until thickened. Stir occasionally to prevent sticking.
- Remove the bay leaves, taste, and adjust seasoning if needed. Serve over pasta for a classic spaghetti bolognese.
Notes
Nutrition
Nutritional information is provided as a guide only and is calculated using automated online tools, therefore we cannot guarantee the accuracy. We encourage you to make your own calculations based on the actual ingredients used in your recipe.
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