Batch cook a delicious and healthy spaghetti bolognese in your slow cooker. Freeze the leftovers for easy midweek dinners when you're more pushed for time
- Serves: 12 persons
- 4tbsp olive oil
- 6smoked bacon rashers, chopped
- 5 ½kg lean minced beef (or use half beef, half pork mince)
- 4onions, finely chopped
- 3carrots, finely chopped
- 4celery sticks, finely chopped
- 8garlic cloves, crushed
- 500g mushrooms, sliced
- 4x 400g cans chopped tomatoes
- 6tbsp tomato purée
- 2tbsp dried mixed herbs
- 2bay leaves
- large glass red wine (optional)
- 4tbsp red wine vinegar
- 1tbsp sugar
- cooked spaghetti, to serve
- parmesan, to serve
Step 1Heat the oil in a large pan and fry the bacon and mince in batches until browned. Add to the slow cooker.
Step 2Add the onions, carrots, celery, garlic, mushrooms, tomatoes, tomato purée, herbs, wine (if using), vinegar, sugar and seasoning to the slow cooker. Cover and cook on Low for 6-8 hours, then uncover, turn to High and cook for another hour until thick and saucy.
Step 3Serve with cooked spaghetti and grated or shaved parmesan. To cook this entire recipe on the hob, check out our big-batch bolognese recipe.