I love this recipe because it’s effortless yet incredibly delicious. The slow cooker does all the work, transforming simple ingredients into a deep, hearty sauce full of flavor. The long, gentle cooking time helps the vegetables and herbs blend beautifully with the beef, creating that authentic Italian-style richness. It’s also a great way to make a big batch — I often freeze portions for quick weeknight dinners.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
For the slow cook: 500 g (1.1 lb) Beef mince 800 g (28 oz) Tinned tomatoes, (usually made up of 400g tins) 3 Sticks Celery, Chopped finely 3 Carrots, Peeled and chopped finely 1 Onion, Peeled and chopped finely 6 Cloves of garlic, Peeled and crushed 75 g (3 oz) Tomato pureé 125 ml (0.5 cups) Red grape juice 2 Beef stock cubes, undiluted, crumbled 2 tsp Dried oregano 3 Bay leaves Salt and freshly ground black pepper
To serve: 1 tbsp Worcestershire sauce, or Henderson’s Relish 15 g (3 tsp) Fresh basil, Finely chopped
Directions
I start by adding all of the slow cook ingredients into the slow cooker — the beef mince, tinned tomatoes, chopped vegetables, garlic, tomato purée, red grape juice, beef stock cubes, oregano, bay leaves, and seasoning. I give it a good stir so everything is evenly combined.
Then I put the lid on and cook it for 6 hours on HIGH or 8 hours on LOW. The long cooking time lets all the flavors develop, and the sauce becomes thick and rich.
Once it’s done, I stir in the Worcestershire sauce and freshly chopped basil. If I’m serving it with spaghetti, I boil the pasta for a couple of minutes less than the usual cooking time, then mix it into the bolognese along with a splash of the reserved pasta water. I stir well so the spaghetti absorbs some of the sauce before serving.
Servings and Timing
This recipe serves 4 people and takes about 8 hours and 15 minutes in total — 15 minutes of prep time and 8 hours of slow cooking.
Variations
Sometimes I like to add a handful of chopped mushrooms or a diced red pepper for extra flavor. For a lighter version, I use turkey mince instead of beef. If I want a vegetarian option, I replace the mince with lentils and use vegetable stock instead. I’ve also added a pinch of chili flakes for a little kick. This sauce works beautifully for lasagne, pasta bakes, or even as a filling for stuffed peppers.
Storage/Reheating
I let the bolognese cool completely before storing it in an airtight container. It keeps well in the fridge for up to 3 days or in the freezer for up to 3 months. To reheat, I warm it gently on the stove or in the microwave until piping hot. If it thickens too much after storing, I stir in a splash of water or stock to loosen it up.
FAQs
Can I skip the red grape juice?
Yes, but it adds depth and sweetness. If I don’t use it, I add a splash of extra stock instead.
Can I make this with turkey or chicken mince?
Yes, it works really well with leaner meats — I just reduce the cooking time slightly.
Do I need to brown the meat first?
No, that’s the best part — it cooks beautifully in the slow cooker without browning.
Can I add extra vegetables?
Absolutely. Courgettes, peppers, or mushrooms all work great in this recipe.
Can I use fresh tomatoes instead of tinned?
Yes, I can use about 6–8 chopped fresh tomatoes, though the sauce may be slightly lighter.
How do I thicken the sauce if it’s too runny?
I remove the lid for the last 30 minutes of cooking to let some of the liquid evaporate.
Can I double the recipe?
Yes, I often do this — it freezes perfectly and makes an easy future meal.
How long can I leave it in the slow cooker?
I wouldn’t leave it for more than 9 hours on LOW, as the sauce may start to dry out.
Can I make this ahead?
Yes, it’s even better the next day after the flavors have had time to develop.
What pasta works best with this sauce?
Spaghetti is classic, but it’s also great with tagliatelle, penne, or in lasagne.
Conclusion
This Slow Cooker Bolognese is one of my favorite effortless comfort meals. It’s hearty, flavorful, and so easy — I just throw everything in the slow cooker and let it work its magic. The result is a beautifully rich beef ragu that’s perfect over pasta or in lasagne. Whether I’m cooking for the family or meal prepping for the week, this recipe always delivers deep, delicious flavor with minimal effort.
This Slow Cooker Bolognese is a rich, hearty beef ragu made with no browning required. Packed with vegetables, herbs, and a deep tomato flavor, it’s an easy set-and-forget meal perfect for pasta, lasagne, or baked potatoes.
Ingredients
500 g (1.1 lb) beef mince
800 g (28 oz) tinned tomatoes (2 x 400 g tins)
3 sticks celery, finely chopped
3 carrots, peeled and finely chopped
1 onion, peeled and finely chopped
6 cloves garlic, crushed
75 g (3 oz) tomato purée
125 ml (0.5 cups) red grape juice
2 beef stock cubes, crumbled
2 tsp dried oregano
3 bay leaves
Salt and freshly ground black pepper, to taste
To serve:
1 tbsp Worcestershire sauce or Henderson’s Relish
15 g (3 tsp) fresh basil, finely chopped
Instructions
Add the beef mince, tinned tomatoes, celery, carrots, onion, garlic, tomato purée, red grape juice, beef stock cubes, oregano, bay leaves, and seasoning to the slow cooker.
Stir well so that all the ingredients are evenly combined.
Cook on HIGH for 6 hours or on LOW for 8 hours until the sauce is thick and rich.
Remove the bay leaves, then stir in Worcestershire sauce and freshly chopped basil.
Serve with your favorite pasta, mix into lasagne, or spoon over baked potatoes.
If serving with spaghetti, cook the pasta slightly underdone, then toss it with the sauce and a little pasta water to finish.
Notes
No browning required — simply add everything to the slow cooker and let it cook slowly for maximum flavor.
Add mushrooms, peppers, or courgettes for extra vegetables.
Swap beef for turkey mince for a lighter version, or use lentils for a vegetarian alternative.
Remove the lid for the last 30 minutes if the sauce needs thickening.
Leftovers keep for 3 days in the fridge or up to 3 months in the freezer.
