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Method Prep:20min › Cook:8hr › Ready in:8hr20min
Warm the olive oil in a large frying pan over a high heat. When hot, add the pancetta or bacon and cook for 2-3 minutes or until it becomes opaque. Add the mince in batches and cook for 5 to 10 minutes until browned, spooning in the slow cooker with a slotted spoon as it cooks.
Return the pan to the heat and add the wine. Cook for 1 minute, stirring constantly to scrape any tasty bits from the bottom of the pan. Pour into the slow cooker. Add the garlic, onions, celery, carrot, tomatoes, passata, stock cube, and bay leaves to the mince and mix well.
Cover slow cooker with the lid and cook on low for 8 to 10 hours or until thick and rich.
Season with plenty of salt and pepper.
Serve with freshly cooked spaghetti. I personally like a dressed green salad with plenty of cucumber too. Dont forget your Parmesan cheese and freshly ground pepper.
This is great for freezing and reheating gently on the hob.