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.
