Slow Cooker Bolognese
Rich, hearty, and packed with flavour, this Slow Cooker Bolognese is a comforting go-to for busy families. It’s a no-fuss, “dump-and-go” meal that delivers all the depth of a slow-simmered ragu with zero browning required. Savoury beef mince melds with onion, garlic, Italian herbs, tomato paste, and crushed tomatoes for a mouthwatering base that tastes like it’s been bubbling away all day.
What makes this recipe so convenient is its timing flexibility. Whether you cook on high for 3–4 hours or leave it on low for 6–7, the result is the same: tender, flavour-packed meat sauce. Broken lasagna sheets stirred in later soak up all the delicious juices and create a cozy, pasta-studded finish. It’s a one-pot family crowd-pleaser that also doubles beautifully as a lasagna base or rich sauce for creamy pasta dishes.
Ideal for weekday dinners, lunches, or freezer-friendly meal prep, this Bolognese is as nourishing as it is easy. Top with fresh herbs and parmesan and enjoy a bowlful of comfort without the fuss.
Slow Cooker Bolognese
Rate this RecipeIngredients
- 600 g beef mince
- 1 brown onion finely chopped
- 3 garlic cloves finely chopped
- 1 tablespoon Italian herbs
- 2 tablespoons tomato paste
- 400 g tomatoes tinned
- 1 cup beef stock
- 8 lasagna pasta sheets broken into rough pieces
- 1-2 cups water
Instructions
- To the slow cooker add: beef mince, onion, garlic, dried Italian herbs, tomato paste, crushed tomatoes, and beef stock to the slow cooker. Season with salt and pepper. Stir well to combine and break up the mince as much as possible.600 g beef mince, 1 brown onion, 3 garlic cloves, 1 tablespoon Italian herbs, 2 tablespoons tomato paste, 400 g tomatoes, 1 cup beef stock
- Cover and cook on high for 3 hours or low for 7 hours, until the mince is cooked through and the flavours have developed.600 g beef mince
- Once the bolognese is thick and rich, stir in the broken lasagna sheets. Press them gently into the sauce so they are fully submerged. Top up with water. Cover and cook on high for 50 minutes, or until the pasta is tender. Stir once halfway through to prevent sticking. Add a splash of stock or water if it looks too thick.8 lasagna pasta sheets, 1-2 cups water, 1 cup beef stock
- Serve hot in bowls topped with parmesan and fresh herbs.
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