Slow Cooker Bolognese (No Browning Needed) Recipe
This Slow Cooker Bolognese recipe offers a fuss-free way to enjoy a rich, hearty beef ragu without any browning beforehand. Simply add all ingredients into the slow cooker and let it simmer throughout the day, resulting in a thick, flavorful sauce perfect for serving over spaghetti or layering in lasagne.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 15 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Italian
Ingredients
For the Slow Cook:
- 500 g Beef mince
- 800 g 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 Tomato purée
- 125 ml Red wine
- 2 Beef stock cubes, undiluted and 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 Fresh basil, finely chopped
Instructions
- Combine Ingredients: Place the beef mince, tinned tomatoes, celery, carrots, onion, garlic, tomato purée, red wine, beef stock cubes, dried oregano, bay leaves, salt, and freshly ground black pepper all together in the slow cooker.
- Slow Cook: Cover and cook the mixture for 6 hours on HIGH or 8 hours on LOW to allow all the flavors to meld and the sauce to thicken into a rich ragu.
- Finish and Serve: Once cooking is complete, stir in the Worcestershire sauce and the finely chopped fresh basil. Serve the sauce hot over cooked spaghetti or use it as a filling for lasagne.
Notes
- No browning of meat or vegetables is required, making this recipe incredibly simple and hands-off.
- Adjust seasoning with salt and pepper at the end to taste.
- Feel free to substitute red wine with beef broth if preferred.
- Leftovers keep well and can be refrigerated for up to 3 days or frozen for longer storage.
