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.
Video
Notes
Cooking Tips for Beginners
Break the mince well—it helps prevent clumps.
Check pasta doneness toward the end to avoid mushiness.
Adjust seasoning after adding pasta; stock and tomato paste vary in saltiness.
Add extra water or stock if the sauce becomes too thick.
Layering ingredients (meat on bottom, sauce on top) can improve texture balance.
Serving Suggestions
Top with parmesan and fresh basil or parsley.
Serve with garlic bread or a slice of farmhouse loaf.
Pair with steamed greens or a side salad to round out the meal.
Use as a base for lasagna, baked ziti, or meat-filled bruschetta.
Pack leftovers in thermoses for warming work lunches.
Make-Ahead or Prepare-Ahead Guidance
Combine base ingredients in the slow cooker or in a zip-lock bag the night before. Refrigerate.
Simply cook the next day and add pasta later.
Sauce freezes excellently—just defrost before reheating and adding pasta.
Freezer Friendly
You can freeze without lasagna sheets for up to 3 months. Defrost before reheating and stirring in pasta.
Storage Advice
Fridge: Keep in an airtight container up to 3 days.
Freezer: Store for 2–3 months without pasta.
Reheat: Gently on the stovetop or in the microwave with a splash of water or stock.
Meal Prep Instructions
Chop and combine all base ingredients.
Cook in slow cooker as directed.
Add pasta later, then portion into meal containers.
Reheat with fresh pasta or in a thermos for work lunches.
Substitutions
Vegetables:
Carrot & celery: finely diced and added at the start for hidden veg.
Zucchini: stirred in before or after pasta.
Mushrooms: sauté and add with base for extra earthy depth.
Proteins:
Pork mince: substitute half or all for beef.
Lentils: add a cup of cooked lentils with the base for plant-based twist.
Chicken mince: use 600 g and shorten cooking time slightly.
Helpful Hints
Use hot water when adding pasta to avoid temperature shock.
Stir halfway through to prevent sticking.
Add bay leaves or red wine for extra depth.
Reserve a little pasta water to loosen the sauce if needed.
Double the batch and freeze half for easy future meals.
FAQs
Do I need to brown the meat first? No—the slow cooker matures the flavours even without browning.
Can I use other pasta shapes? Yes—small pasta like penne, fusilli, or macaroni works well; just adjust timing.
Is this spicy? No—a mild, family-friendly sauce. Add chilli flakes for extra warmth.
Can I cook this on the stovetop? Yes—simmer covered for 45 min, then add broken pasta and cook until tender.
Can I use gluten-free pasta? Absolutely! Just check the cooking instructions for timing.
