This slow cooker spaghetti bolognese is one of my go-to family meals for busy days. Browning the mince first adds extra flavour, then the slow cooker does the rest, resulting in a rich, comforting sauce with very little hands-on time.
Made using gluten-free and lactose-free ingredients, this is a simple, everyday dinner that doesn’t compromise on flavour.
Why This Recipe Works
- Browning the beef mince first builds flavour before slow cooking.
- A balance of chopped tomatoes and tomato purée creates a rich, thick sauce.
- Worcestershire sauce adds depth without overpowering.
- A Parmesan rind gives slow-cooked richness without cream.
- Slow cooking keeps the sauce tender and full of flavour.
- Minimal hands-on time, ideal for busy days.
Ingredient Notes
- Beef mince – A regular mince with some fat gives the best flavour.
- Worcestershire sauce – Check it’s gluten-free, as some brands contain barley.
- Beef stock – Use a gluten-free stock cube.
- Parmesan rind – Optional, but it adds extra richness as it cooks. Remove before serving.
How To Serve
- Spoon over freshly cooked gluten-free spaghetti.
- Finish with extra lactose-free Parmesan.
- Serve with a simple green salad.
- Add gluten-free garlic bread for a fuller meal.
- This sauce also works well layered into gluten-free lasagne or spooned over baked potatoes.
Storage
- Fridge: Up to 3 days in an airtight container.
- Freezer: Up to 3 months. Freeze in portions for easy meals.
- Reheating: Heat until piping hot. Add a splash of water if needed.
Ingredients
Method
Brown the mince
- Heat the olive oil in a large frying pan over a medium heat. Add the chopped onion and beef mince and cook for around 5 minutes, breaking up the mince well, until it has changed colour.
- Add the crushed garlic and cook for a further 1 minute.
- Transfer the mince mixture to the slow cooker.
Slow cooker cooking
- Add the chopped tomatoes, tomato purée, beef stock, Worcestershire sauce, dried oregano, dried rosemary, dried basil, bay leaf, Parmesan rind, and a pinch of salt and black pepper to the slow cooker.
- Stir everything together well, put the lid on, and cook on medium for 5 hours.
- About halfway through the cooking time, add the sliced mushrooms and stir to combine.
- Around 20 minutes before the end of cooking, stir in the grated Parmesan. Taste and adjust the seasoning if needed.
- Remove and discard the Parmesan rind and bay leaf before serving. If the sauce has produced excess liquid, spoon a little off if needed.
Serve
- Serve the bolognese with freshly cooked gluten-free spaghetti, tossed with a little olive oil to prevent sticking. Finish with a sprinkle of lactose-free Parmesan and fresh basil leaves, if desired.
Notes
- A Parmesan rind adds extra depth of flavour to the sauce as it cooks. Parmesan rinds are naturally salty, so taste the bolognese before adding any extra salt towards the end of cooking.
- Slow cookers can vary, so cooking times are a guide. If your sauce looks thinner than you’d like, you can spoon off a little excess liquid before serving or leave it uncovered on a higher setting for a short time to reduce.
- Tossing the pasta in olive oil helps keep the strands separate while you finish the sauce.
- This bolognese is made using gluten-free and lactose-free ingredients and is ideal for batch cooking or leftovers.