Description
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.
Nutrition
- Serving Size: 1 portion
- Calories: 390
- Sugar: 11 g
- Sodium: 850 mg
- Fat: 19 g
- Saturated Fat: 7 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 5 g
- Protein: 33 g
- Cholesterol: 95 mg
