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spaghetti bolognaise | DadTheFoodie

Instructions

Heat the olive oil in a large frying pan over a medium heat. Add the pancetta and cook for 3–4 minutes until lightly browned.
Add the beef mince and pork mince. Break the meat up with a wooden spoon and cook for 6–8 minutes, until no pink meat remains. Drain off excess fat if there is a lot.
Stir in the onion and cook for 4 minutes until beginning to soften. Add the garlic and tomato purée and cook for 1 minute.
Transfer the meat mixture to a 3.5-litre slow cooker. Add the chopped tomatoes, passata, beef stock, oregano, basil, bay leaf, milk, sugar if using, salt and black pepper. Stir well.
Cover and cook on low for 6 hours. Stir once halfway through if convenient. The sauce should be thick and rich; remove the bay leaf before serving.
About 15 minutes before the sauce is ready, cook the spaghetti in a large saucepan of boiling salted water according to the packet instructions until al dente. Drain well, reserving a little pasta water if needed.
Taste the bolognaise and adjust the seasoning. Loosen with a splash of reserved pasta water if necessary, then spoon the sauce over the spaghetti. Finish with the grated cheese and fresh basil.

Equipment needed

Recommended slow-cooker size: 3.5 litre

3.5-litre slow cooker
Large frying pan
Large saucepan
Wooden spoon
Colander

Swaps and substitutions

Pork mince → Additional beef mince
Use 500 g beef mince if preferred, although the pork adds richness and softness.
Smoked pancetta → Unsmoked pancetta
The sauce will be slightly less smoky; adjust the salt to taste.
Parmesan → Mature Cheddar
Grate it finely over the hot spaghetti just before serving.

Storage and leftovers

Freezer friendly: Yes
Batch cooking: Suitable for batch cooking
Storage: Cool the sauce promptly, transfer it to a covered container and refrigerate within two hours. Keep for up to 3 days. Store cooked spaghetti separately where possible, as it keeps its texture better when freshly cooked. Defrost: Defrost the cooked sauce in the refrigerator overnight. Use within 24 hours of fully defrosting, then reheat in a saucepan until piping hot throughout. Do not refreeze after reheating.
Reheating: Reheat the sauce in a saucepan over a medium heat, stirring regularly, until piping hot throughout. Add a splash of water if needed. Reheat only once. Cook fresh spaghetti for the best texture.
Leftover ideas: Use leftover sauce in a baked pasta dish, spoon it over a jacket potato, or serve it with garlic bread and a green salad.

Allergen information

Contains milk and may contain wheat and egg depending on the spaghetti and stock used. Check packet labels for allergens.

Always check ingredient packaging and labels if you or someone you are cooking for has an allergy.

My private notes

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Recipe info

Prep time: 20 min
Cook time: 360 min
Servings: 4

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Ingredients

Recipe serves 4

Adjust servings

Cooking time may not change in direct proportion to serving size.

1 tablespoon olive oil
100 g smoked pancetta, finely diced
250 g beef mince
250 g pork mince
1 medium onion, finely chopped
2 garlic cloves, finely chopped
2 tablespoons tomato purée
400 g tin chopped tomatoes
500 ml passata
150 ml beef stock
1 teaspoon dried oregano
1 teaspoon dried basil
1 bay leaf
100 ml whole milk
1 teaspoon caster sugar, optional
½ teaspoon fine salt, plus more to taste
¼ teaspoon black pepper
400 g dried spaghetti
40 g Parmesan or mature Cheddar, finely grated, to serve
a small handful fresh basil leaves, to serve

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Slow cooker

Tags: Slow cooker, Pasta, Beef mince, Pork mince, Family dinner, Italian-inspired, Midweek meal

spaghetti bolognaise

Name: spaghetti bolognaise
Prep time: 20 min
Cook time: 360 min
Total time: 380 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 100 g smoked pancetta, finely diced; 250 g beef mince; 250 g pork mince; 1 medium onion, finely chopped; 2 garlic cloves, finely chopped; 2 tablespoons tomato purée; 400 g tin chopped tomatoes; 500 ml passata; 150 ml beef stock; 1 teaspoon dried oregano; 1 teaspoon dried basil; 1 bay leaf; 100 ml whole milk; 1 teaspoon caster sugar, optional; ½ teaspoon fine salt, plus more to taste; ¼ teaspoon black pepper; 400 g dried spaghetti; 40 g Parmesan or mature Cheddar, finely grated, to serve; a small handful fresh basil leaves, to serve

A comforting slow cooker spaghetti bolognaise made with beef and pork mince, pancetta, tomatoes and a rich, gently simmered sauce. Serve it with freshly cooked spaghetti and grated cheese for an easy family dinner.

Prep: 20 min
Cook: 6 hrs
Total: 6 hr 20 min
Servings: 4

Equipment

Slow-cooker size: 3.5 litre

3.5-litre slow cooker
Large frying pan
Large saucepan
Wooden spoon
Colander

Ingredients

1 tablespoon olive oil
100 g smoked pancetta, finely diced
250 g beef mince
250 g pork mince
1 medium onion, finely chopped
2 garlic cloves, finely chopped
2 tablespoons tomato purée
400 g tin chopped tomatoes
500 ml passata
150 ml beef stock
1 teaspoon dried oregano
1 teaspoon dried basil
1 bay leaf
100 ml whole milk
1 teaspoon caster sugar, optional
½ teaspoon fine salt, plus more to taste
¼ teaspoon black pepper
400 g dried spaghetti
40 g Parmesan or mature Cheddar, finely grated, to serve
a small handful fresh basil leaves, to serve

Substitutions

Pork mince → Additional beef mince (Use 500 g beef mince if preferred, although the pork adds richness and softness.)
Smoked pancetta → Unsmoked pancetta (The sauce will be slightly less smoky; adjust the salt to taste.)
Parmesan → Mature Cheddar (Grate it finely over the hot spaghetti just before serving.)

Instructions

Heat the olive oil in a large frying pan over a medium heat. Add the pancetta and cook for 3–4 minutes until lightly browned.
Add the beef mince and pork mince. Break the meat up with a wooden spoon and cook for 6–8 minutes, until no pink meat remains. Drain off excess fat if there is a lot.
Stir in the onion and cook for 4 minutes until beginning to soften. Add the garlic and tomato purée and cook for 1 minute.
Transfer the meat mixture to a 3.5-litre slow cooker. Add the chopped tomatoes, passata, beef stock, oregano, basil, bay leaf, milk, sugar if using, salt and black pepper. Stir well.
Cover and cook on low for 6 hours. Stir once halfway through if convenient. The sauce should be thick and rich; remove the bay leaf before serving.
About 15 minutes before the sauce is ready, cook the spaghetti in a large saucepan of boiling salted water according to the packet instructions until al dente. Drain well, reserving a little pasta water if needed.
Taste the bolognaise and adjust the seasoning. Loosen with a splash of reserved pasta water if necessary, then spoon the sauce over the spaghetti. Finish with the grated cheese and fresh basil.

Storage and leftovers

Freezer friendly: Yes

Suitable for batch cooking

Cool the sauce promptly, transfer it to a covered container and refrigerate within two hours. Keep for up to 3 days. Store cooked spaghetti separately where possible, as it keeps its texture better when freshly cooked. Defrost: Defrost the cooked sauce in the refrigerator overnight. Use within 24 hours of fully defrosting, then reheat in a saucepan until piping hot throughout. Do not refreeze after reheating.

Reheat the sauce in a saucepan over a medium heat, stirring regularly, until piping hot throughout. Add a splash of water if needed. Reheat only once. Cook fresh spaghetti for the best texture.

Use leftover sauce in a baked pasta dish, spoon it over a jacket potato, or serve it with garlic bread and a green salad.

Allergen information

Contains milk and may contain wheat and egg depending on the spaghetti and stock used. Check packet labels for allergens.

Always check ingredient packaging and labels if you or someone you are cooking for has an allergy.

spaghetti bolognaise

Instructions

Equipment needed

Swaps and substitutions

Storage and leftovers

Allergen information

My private notes

spaghetti bolognaise

Equipment

Ingredients

Substitutions

Instructions

Storage and leftovers

Allergen information

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