Slow Cooker Spaghetti Bolognese

Spaghetti Bolognese is probably a staple dinner meal for most families. My daughter loves any type of pasta so I usually make at least one type of pasta dish a week. It's a very simple recipe and most people have their own personal take on it. I find that time in the evenings once we get home from school seems to fly by and any chance I can get to prepare a meal more quickly I will take it. By putting this in the slow cooker all day it means all the preparation is done earlier in the day. When you come home you will just need to cook the pasta and it's ready to serve.

As you can see in the photograph above I served it with fusilli rather than spaghetti as Master JibberJabber finds it easier to spear. I just added carrots this time but if I have them in the fridge I also add mushrooms and chopped broccoli stalk. Peas and sliced peppers also work well but I would add them only when the pasta is put on to cook.

Click here for a printable recipe.

Serves 4

Equipment: Slow cooker/Crockpot, large saucepan

Ingredients

1 tbsp (15ml) Oil, sunflower or vegetable

1 Large onion, sliced

1 Clove garlic, crushed

1lb (500g) Minced beef

400g Tin chopped tomatoes

2 Carrots, diced

2 tbsp (30ml) Tomato purée

1 tsp (5ml) Henderson's Relish or Worcestershire Sauce

1 tsp (5ml) Dried mixed herbs

½ pint (280ml) Beef stock

To serve

250-300g Pasta shapes or spaghetti

Grated cheese of your choice

Method

1. Pre-heat the slow cooker to HIGH.

2. In the saucepan heat the oil and gently fry the onions and garlic until the onions have softened.

3. Add the mince and cook until the mince has browned. Drain off any excess oil

4. Add the remaining ingredients to the pan and bring to the boil.

5. Transfer to the slow cooker and cook on HIGH for 30 minutes. This helps to reduce the sauce.

6. Turn down to LOW and cook for a further 6-8 hours.

7. Serve with the cooked pasta and cheese.

Linking to Emily at A Mummy Too for Recipe of the Week and Lucy at Supergolden Bakes for #CookBlogShare.