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Slow Cooker Spaghetti Bolognese Recipe

Slow Cooker Spaghetti Bolognese

A rich Crockpot Bolognese made with browned ground beef, vegetables, tomatoes, beef stock, and red wine. Serve the slow-cooked sauce over freshly boiled spaghetti with Parmesan and herbs.
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Prep Time 20 minutes
Cook Time 6 minutes
Total Time 6 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Bolognese Sauce
  • 1 tablespoon Olive oil
  • 500 g Ground beef or minced beef, preferably 10-15% fat
  • 1 medium Medium yellow onion, finely diced
  • 2 cloves Garlic, minced
  • 2 medium Medium carrots, finely diced
  • 2 sticks Celery sticks, finely diced
  • 2 tablespoons Tomato purée or tomato paste
  • 400 g can Chopped tomatoes
  • 400 ml Beef stock
  • 150 ml Dry red wine, or additional beef stock
  • 1 cube Beef stock cube, if using unsalted or weak stock
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon Dried oregano
  • 1 leaf Bay leaf
  • 1/2 teaspoon, plus more to taste Salt
  • 1/4 teaspoon Freshly ground black pepper
To Serve
  • 400-500 g Dried spaghetti
  • As needed Grated Parmesan
  • Optional Fresh basil or parsley, chopped

Method
 

Step-by-Step
  1. Heat the olive oil in a large skillet over medium-high heat. Brown the ground beef for 5-8 minutes, breaking it apart with a wooden spoon, and drain excess fat if necessary.
  2. Add the diced onion, carrots, celery, and minced garlic to the skillet. Cook for 4-5 minutes, stirring occasionally, until the vegetables begin to soften.
  3. Stir in the tomato purée and cook for 1 minute. This briefly cooks the paste and helps bring out its concentrated tomato flavor.
  4. Transfer the beef and vegetable mixture to the slow cooker. Add the chopped tomatoes, beef stock, red wine or additional stock, Worcestershire sauce, oregano, bay leaf, salt, and pepper, then stir well.
  5. Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours. The sauce is ready when it is thick and the vegetables are tender.
  6. Remove the bay leaf and taste the sauce. Adjust the salt and pepper, and if the sauce is thin, cook uncovered on HIGH for 15-30 minutes if the slow cooker allows, or reduce it briefly in a saucepan.
  7. Cook the spaghetti separately in salted boiling water according to the package directions, usually 8-12 minutes. Drain and serve immediately with the Bolognese, grated Parmesan, and optional chopped basil or parsley.

Notes

Brown the beef before slow cooking for the best flavor and texture. Cook spaghetti separately because dry pasta can become mushy and absorb too much sauce. Refrigerate leftovers promptly and reheat gently with a splash of water or stock.