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.
Cover and cook on high for 3–4 hours or low for 6–7 hours, until the mince is cooked through and the flavours have developed.
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 40-60 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.
Serve hot in bowls topped with parmesan and fresh herbs.
Notes
Freezer-friendly: This freezes well. Cool completely and store in airtight containers for up to 3 months. Defrost and reheat.
Dump bag-friendly: Add all ingredients except pasta and optional toppings into a large zip-lock bag. Freeze flat and defrost overnight in the fridge before cooking as per instructions.
• Oven-friendly: Preheat oven to 160°C. Add all base ingredients to a large oven-safe dish or Dutch oven. Cover and bake for 1.5–2 hours. Remove lid, stir in broken pasta sheets, and return to the oven uncovered for 45–60 minutes, stirring once or twice. Add cheese and herbs to serve.