This Slow Cooker Spaghetti Bolognese recipe is one of my best. Really simple but really delicious. Absolutely perfect for a super easy mid week meal. Everyone in my house LOVES it and I would even call it stupendous on the taste front. A heady claim I knows.
But first some crazy stuff. This last two weeks I have been plagued with The Menopausal Rage. From where it has come I am not aware and now that it has gone I feel emotionally exhausted. What a “Fu.kin Liberty.” Who knew it could come in on a Tuesday calm as you like, without warning and produce such a fury that you would swear it was real. The fact I haven’t drop kicked the poor children out of the car five mins in from school pick up proves I have a steely self control that I did not know I possessed. Well done me…..sort of.
It seems that as each emotional wave hits, it stays for longer and gets stronger. Seriously……. The one thing that I cling on to is knowing that it will pass and blindly trying to keep my sh.t together. The more disorganised I become the more I feel it. To that end I have started back on my treadmill and taken up yoga with my sporty friend. She definitely has her sh.t together, she’s younger. It has taken me a month to finally commit and find some sporty bottoms that didn’t show my cellulite or muffin tops. But I’m there at the back, yinging, yanging and snorting my way through downward dog. I really quite like it…..
Slow Cooker Spaghetti Bolognese
This recipe for Spaghetti Bolognese is one of my family’s favourites. This slow cooker spaghetti sauce is incredible. Without fail they will always clear their plates. I know it’s a fail safe and that is worth it’s weight in gold. My children still make retching noises at half of the meals I produce, leaving me wondering why the flip I bother……but not this this one. This one they ask for seconds.
It has such a lack of ingredients every time I make it I am incredulous. It is a true bish, bash, bosh recipe that shouldn’t taste so good but it so does. I have tried adding to it but it never tastes any better and in fact it’s not so good. So don’t tinker with it busy people just let it be and you won’t be disappointed. It is deeply mellow with just the right amount of sweetness and the rosemary flavours it so expertly you’re in Umbria at 5pm on a Wednesday evening. Wallop.
Firstly I grate or blitz the chopped carrots in the food processor until they are titchy. I then fry them along with the garlic in a large frying pan for a couple of mins in some olive oil.
Then I add the mince and brown it over a medium heat. Scatter the two tbsps of flour over the top and stir until well incorporated.
Empty the passata, salt and pepper into the pan along with the ketchup and stir to combine. Empty it all into the slow cooker pot. Push the rosemary sprigs into the mixture and place the lid on top. Cook on low for at least 4 hours. You can leave it for longer if you are at work all day. I try not to stir it as it will cause the leaves to come off the rosemary sprigs and my children don’t like to munch on them. I scoop them out before serving.
What To Serve With Slow Cooker Spaghetti Bolognese.
I like to serve it with fresh egg pasta. I tend to keep it frozen in the freezer for readiness. I find that 300 grams feeds our family of four (2 children) really easily although the official amount is 100 grams per person. I also tend to always include green veg. I love broccoli or french beans heavily dusted with black pepper. Dried Spaghetti is good to use too although not quite as tasty as the fresh pasta.
A Jacket Potato or Potato Wedges would work very well too as would white long grain rice. White rice is usually about 60 grams dried rice per person. I like to top with a little grated cheese. Real and proper comfort food.
- Standard Slow Cooker
- Food Proccessor or Grater for carrots
- Large Frying Pan
- Wooden Spoon
- Digital Scales
Slow Cooker Spaghetti Bolognese
This recipe for Slow Cooker Spaghetti Bolognese is a firm family favourite. It is absolutely delicious and so low effort it's scandalous.
- 500 grams beef mince
- 500 mls tomato passata
- 1 garlic clove
- 1 sprig rosemary
- 3 tbsps tomato ketchup
- 2 medium/large carrots peeled
- 1 large garlic clove
- 1 tsp salt
- 1/2 tsp pepper
- 2 tbsp flour
- 2 tbsp olive oil
Grate or blitz in the food processor 2 medium/large carrots. Gently fry them in a large frying pan in the olive oil for a couple of minutes.
Empty 500 grams/ 17.5 oz mince into the frying pan. Break it up well and brown for a couple of minutes over a medium heat. Shake over 2 tbsp flour and mix well until the flour is no longer visible.
Tip in 500 mls passata, salt and pepper and 3 tbsp ketchup. Give it a good stir and empty it all into the slow cooker pot.
Push in the rosemary sprig and put the lid on. Cook on low for at least 4 hours. It will be ok for 6 but any more add an extra 250 mls of passata at the beginning.
Scoop out the rosemary when you are ready to go. I try not to stir it to keep the rosemary all in one place so I can remove it easily.
This keeps in the fridge very well. I simply reheat until piping hot in the microwave or in a saucepan.
Here are some other fabulous slow cooker recipes to try.
I have linked this recipe with Cook, Blog, Share over at Recipes Made Easy
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