Slow-cooker Bolognese recipe
Created by The Tesco Recipes team
Slow-cooked for 8 hours, this rich Bolognese recipe is the perfect meal to chuck into your slow-cooker in the morning and enjoy after work. All you have to do is cook some pasta and grate a little Parmesan cheese and you have a feast.
See method- Serves 4
- 15 mins to prepare and 8 hrs to cook
- 912 calories / serving
- Freezable
Ingredients
- 1 onion, finely chopped
- 8 pancetta rashers, finely chopped
- 1 carrot, finely chopped
- 1 celery stick, finely chopped
- 100g mushrooms, diced
- 500g pack Aberdeen Angus steak mince
- 200ml red wine
- 1 beef stock cube
- ½ tsp dried oregano
- 3 tbsp tomato purée
- 400g tin chopped tomatoes
- 500g carton Italian passata with basil
- 2 bay leaves
- 2 sprigs fresh rosemary
- ½ tsp freshly ground black pepper
To serve
- 500g dry spaghetti
- 40g Parmesan, grated
Each serving contains
- Energy
- 3845kJ 912.0kcal
- Fat
- 29g
- Saturates
- 12g
- Salt
- 3.4g
- Sugars
- 20g
of the Reference intake
Carbohydrate 109.7gProtein 51.4gFibre 9.9g
Method
- Put all the main ingredients into your slow-cooker and stir well. Put the lid on, set your slow-cooker to low and cook for 8 hrs.
- Bring a pan of water to the boil about 20 mins before the 8 hrs is up. Add a good pinch of salt and cook the spaghetti until al dente. Drain the spaghetti.
- Lift the lid of the slow-cooker and give the bolognese a good stir. Add the spaghetti to the slow-cooker and stir well. Serve in bowls and sprinkle with Parmesan.
- See more Slow-cooker recipes
Freezing and defrosting guidelines
Freeze Bolognese only – once the dish has cooled completely, transfer it to an airtight, freezer-safe container, seal and freeze for up to 1-3 months. To serve, defrost thoroughly in the fridge overnight before reheating. To re-heat: Loosely cover with foil and bake until dish is thoroughly heated through. Re-heat until piping hot.
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
