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Slow Cooker Spaghetti Bolognese on a white plate
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5 from 6 votes

Slow Cooker Spaghetti Bolognese

Slow Cooker Spaghetti Bolognese is an easy way to cook a classic family favourite. This recipe is tasty and results in a rich spaghetti bolognese.
Prep Time10 mins
Cook Time4 hrs
Total Time4 hrs 10 mins
Course: Christmas Dinner
Cuisine: Australian, International, Italian
Keyword: pasta, spaghetti
Servings: 4
Calories: 435kcal
Author: Adrianne


  • Slow Cooker
  • Wooden spoon
  • Saucepan
  • Colander


Slow Cooker Spaghetti Bolognese

  • 500 grams beef mince
  • 1 cup sliced mushrooms Note 1
  • 2 cups diced carrot Note 2
  • 400 grams crushed tomatoes Note 3
  • 700 grams passata
  • 1 tbs dried onion Note 4
  • 1 tbs garlic, minced Note 5
  • 1 tbsp italian herbs Note 6
  • salt and pepper Note 5, to taste


Slow Cooker Spaghetti Bolognese

  • Turn your Slow Cooker on to a warm setting.
  • Spray the Slow Cooker (Crockpot) bowl with olive oil Note 6
  • Add beef mince, sliced mushrooms, diced carrot, passata, crushed tomatoes, salt, pepper, garlic, dried onion and Italian herbs to the oiled bowl.
  • Use a wooden spoon to stir these ingredients together so the herbs and sauces and mixed in well to the vegetables and sauces.
  • Turn Slow Cooker to low, cook for 4 hrs (or 2 hrs on high)
  • Cook spaghetti according to packet instructions, then drain. Note 7
  • Plate cooked spaghetti and spoon Slow Cooker Bolognese over the top
  • Garnish with cracked pepper, parmesan cheese and freshly chopped parsley. Note 8



  • Note 1 To make this recipe as easy as it can be, I use store bought sliced mushrooms. By all means you can buy whole mushrooms and slice your own but it will take longer. 
  • Note 2 2 cups diced carrots is 3-4 carrots. I cut the tip and end of and use my food processor to chop. 
  • Note 3 I prefer the crushed tomatoes which are plain. We are adding our own herbs which allows us to know exactly what goes into the dish. So no need to buy tomatoes with additional herbs. 
  • Note 3 Dried onion will be found in the spices aisle at the store. It is one of my all time favourite ingredients to cook with. Saving both time and tears but still giving great flavour. This is a must try ingredients if you haven't come across it before. 
  • Note 4 Crushed garlic, minced garlic or fresh garlic are all fine. I prefer crushed or minced for a recipe like this as you literally scoop it from the jar with your measuring spoon, tip it into your Slow Cooker and then you are done. No chopping or peeling (saves a chunk of time!)
  • Note 5 If you don't have Italian herbs, you can use Oregano, but use ½ the quantity, so the oregano doesn't overpower the dish
  • Note 6 We use the salt and pepper to season the mince and vegetables when we put the ingredients into the Slow Cooker at the start. We use additional cracked pepper for garnish when serving our dish. 
  • Note 7 I have both canola spray and olive oil spray in the cupboard. For a recipe like this where we are using the Slow Cooker then I recommend the olive oil spray. You can use either and they will both be fine, but the reason I do this is that we are not adding additional oil to the ingredients so I like to use the spray which is the closet to oil. Of the 2, the olive oil one achieves this. 
  • Note 8 You can cook your spaghetti about 10 mins before the end of the bolognese cook time in the Slow Cooker. Or you can turn the SC temperature to 'warm' and cook the spaghetti if the sauce is already done. 
  • Note 9 This is the fun part of the dish. The cracked pepper, parmesan and parsley add pops of colour to the spaghetti bolognese. If feeding a crowd at a big table, have small bowls of each nearby so people can garnish their own spaghetti as they please. 


Calories: 435kcal | Carbohydrates: 27g | Protein: 27g | Fat: 26g | Saturated Fat: 10g | Cholesterol: 89mg | Sodium: 267mg | Potassium: 1526mg | Fiber: 6g | Sugar: 14g | Vitamin A: 1129IU | Vitamin C: 30mg | Calcium: 118mg | Iron: 7mg