Just throw it all in the slow cooker and let it cook on low all day, stir it ever now and again and bingo – the best spag bol sauce to serve with pasta and fresh Parmesan cheese.

Serves: 8 


  • 450g lean mince beef
  • 4 tins chopped or peeled tomatoes
  • 4 tablespoons tomato puree
  • 1 large onion, chopped
  • 4 stalks celery, chopped
  • 1 fresh green pepper, chopped
  • 1 fresh red pepper, chopped
  • 15 button mushrooms, sliced
  • Dried Italian herbs or Italian seasoning, to taste
  • 4 bay leaves
  • 2 tablespoons chopped fresh basil
  • 3 cloves garlic, minced
  • 450g spaghetti


  1. Fry the mince until it has browned and transfer to the slow cooker.
  2. In the same pan, quickly brown onion and celery; add to slow cooker. In same frying pan, cook peppers and mushrooms for a few minutes; add to slow cooker.
  3. Add tinned tomatoes, puree, dried herbs, bay leaves and garlic to slow cooker and mix well. Cover, simmer over low heat and continue to simmer all day (6-8 hours), stirring occasionally.
  4. Cook spaghetti and grate some fresh Parmesan cheese.
  5. Stir some fresh basil into spaghetti bolognese sauce. Toss with pasta; serve with Parmesan.