Spaghetti bolognaise is always a family favourite. Equally loved by children and adults, it’s filling, nutritious and – best of all – easy to pop into the slow cooker in the morning, ready to devour at the end of the day.
Check out Karla Gilbert’s slow cooker recipe below. Depending on personal preference, you can even switch out the spaghetti for zucchini noodles or wholemeal pasta.
Makes approx. 4 serves
- 500g lean beef mince
- 2 cloves of garlic, crushed
- 1 brown onion, diced
- 1/2 cup salt reduced beef stock (or 2 beef stock cubes + 1/2 cup boiling water)
- 400g diced tinned tomatoes
- 2 tbsp tomato paste
- 1 carrot, diced
- 1 stalk of celery, diced
- 1/2 cup mushrooms, diced
- 1/2 cup spinach leaves, diced
- 2 tsp mixed herbs
- 3 bay leaves
- 300-400gm packet of wholemeal spaghetti or spaghetti alternative
- Handful fresh basil leaves
- 1 cup grated cheese
- Heat 1 tbsp olive oil in a large frypan over medium heat.
- Add the diced onion and garlic and gently sauté until onion is translucent and cooked through.
- Transfer the onion mixture to the slow cooker bowl.
- Heat remaining olive oil in pan and add the mince. Use a wooden spoon to break it up and move around the pan.
- Transfer mince to slow cooker bowl.
- Pour beef stock into pan (or add beef stock cube and boiling water to slow cooker bowl then go to step 7). Bring stock to the boil then reduce heat to a simmer. Simmer for a couple of minutes before pouring into the slow cooker.
- Add the tomatoes, tomato paste and diced veggies, bay leaves and herbs and stir to combine.
- Switch slow cooker to ‘low’ and cook for 6-8 hours.
- When sauce is almost finished, fill a saucepan with water and bring to the boil. Cook pasta according to packet instructions.
- Serve spaghetti topped with bolognaise sauce, chopped fresh basil leaves and grated cheese. Enjoy!