Slow cooked spaghetti bolognese 12



View Profile

We have a recipe to take your spaghetti bolognese to the next level. This recipe is a slow cooked spaghetti bolognese that is jam packed with herbs, tomatoes and vegetables. It’s the perfect meal to help make you feel warm on those cold winter nights.

Serves 4


  • 500 grams of lean beef mince
  • 1/2 cup chicken stock
  • 2 garlic cloves crushed
  • 1 onion diced
  • 1 celery diced
  • 1 carrot diced
  • 1/4 cup dry white wine
  • 1/4 cup of milk
  • tin of tomatoes blended (or tomato paste)
  • sage herb
  • parsley herb
  • 3 dried bay leaves
  • salt and peeper grounded
  • 380 grams of spaghetti or penne pasta (or however much to feed your family)
  • 80 grams of parmesan


  1. Prepare all ingredients
  2. In a pan on the stove simmer onion, celery, carrot, parsley, sage, crushed garlic and 1 teaspoon of butter
  3. In your slow cooker add the mince, 1 teaspoon of salt, 1/4 of pepper, chicken stock, the white wine, milk, tomatoes you blended (or paste) and simmered ingredients above
  4. Place the lid on the slow cooker and leave on low for 6-7 hours or high for 4-5 hours (if you want to shorten cooking time)
  5. After the sauce is cooked add and mix in 1/4 cup of cream, parmesan and some more parsley for garnish, let the sauce sit while you make pasta
  6. Cook the pasta in salt water until al dente
  7. Before the pasta has finished cooking, drain the water
  8. Add the sauce to the pasta and simmer for a high 30 second this will give the spaghetti a thin coat of the sauce.

Will you try making this recipe for you next cold winter night? Have you ever made slow cooked bolognese? Tell us below.

If you’d like to see more recipes from Starts at 60, click here. And if you have a recipe you’d like to share with the Starts at 60 community – we’d love to share it! Submit them to us by completing the form below. 

Fill out my online form.

Starts at 60 Writers

The Starts at 60 writers team seek out interesting topics and write them especially for you.

  1. This recipe sounds nice but I make a sauce in my pressure cooker in 15 minutes after browning the meat and throwing in all the ingredients, it only takes minutes for the pot to come up to pressure. And I never add salt.

  2. I’ll try it for sure!- I think the flavours of the herbs would intensify in the slow cooker- I normally make mine in the microwave

Leave a Reply

Your email address will not be published. Required fields are marked *