This recipe for Slow Cooker Spaghetti Bolognese is a firm family favourite. It is absolutely delicious and so low effort it's scandalous.
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 add the minced garlic and fry for a couple more 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. You can also just put the mince in raw to the slow cooker pot and sprinkle with flour before adding the carrots and carrying on as normal.
Empty it all into the slow cooker pot. Tip the 500 mls of passata, 3 tbsp of ketchup and salt and pepper on top and stir through.
Push in the rosemary sprig and put the lid on. Cook on low for 4 hours. It will be ok for 6 but not for any longer as it may start to burn on the bottom of the pot.
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.
Season to taste. I have given 1 tsp as a guide. But you may well need more. Seasoning is very important.
Nutrition information is meant only as an approximate guide.