Slow cooker spaghetti bolognaise

Slow cooker spaghetti bolognaise



  • olive oil
  • 1 onion, finely chopped
  • 3 cloves garlic, finely chopped
  • 1kg beef mince
  • 2 carrots, roughly chopped
  • 1 stick celery, roughly chopped
  • handful cauliflower florets
  • 2 zucchini, roughly chopped
  • 600ml passata
  • 2 tbsp tomato paste
  • fresh herbs of choice


Heat a couple of tablespoons of olive oil in a deep pan and gently fry onion and garlic until soft.

Add beef mince, breaking up with a wooden spoon until browned. Put mixture in slow cooker.

Place carrot, celery, cauliflower and zucchini in food processor with a generous slug of passata. Zizz until they are pureed. Add to slow cooker with remaining passata and tomato paste.

Add herbs as desired – I threw in some oregano and thyme leaves I had in the crisper.

Cook for 8 hours on low.

Serve with pasta of choice, sprinkle with some parmesan and add extra veg on the side if you really want to torture the kids.

Serving Suggestions


  • By pureeing all the vegetables, my kids don’t realise what they are eating in the sauce. Very crafty, I think!
  • This recipe was created by Alana House for Kidspot, New Zealand’s best recipe finder.

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