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Slow-cooker bolognaise

Serves   8
Prep time: 10 mins
Cooking time: 4-8 hours

Two meals sorted in one go! This double recipe serves eight or you can use half in moussaka later in the week. It’s also wonderful as a family pie – just mix in a heaped cup of frozen peas, top with flaky pastry or mashed potato and bake until golden.

  • Slow Cooker
  • Italian
  • Beef
  • Dinner




  • 1kg beef mince
  • 10 rashers streaky bacon, diced
  • 1 cup grated parmesan
  • 3 x 400g cans chopped tomatoes
  • 2 onions, finely chopped
  • 1 large carrot, peeled and finely diced
  • 1 leek, white and half of green parts finely sliced
  • 3 cloves garlic, chopped
  • 1 tbsp worcestershire sauce
  • 1 tsp ground nutmeg
  • 2 tsp salt
  • 1 tsp ground black pepper
  • ½ cup tomato paste
  • 1 cup white wine
  • ¼ cup cornflour


  1. Combine all ingredients except tomato paste, wine and cornflour in slow-cooker.
  2. Mix tomato paste, wine and cornflour until smooth then stir into mince mixture.
  3. Cover and cook on high power for 4 hours or low power for 7-8 hours.

MAKE A MEAL OF IT: Serve with spaghetti, a sprinkling of grated parmesan and a salad or green veges.

SWAP IT OUT: If you don’t have bacon you can still make this bolognaise – it’s nearly as nice without! If you don't have a leek, add an extra onion instead.

ALCOHOL-FREE: The alcohol in the wine will burn off while cooking but if you want to avoid alcohol altogether use a cup of chicken or beef stock instead.