Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:20min › Cook:8hr › Ready in:8hr20min
Brown the minced beef in a frying pan over a medium heat, drain and add to the slow cooker pot.
Gently fry the onions, garlic and pancetta in some olive oil for approximately 5 minutes and combine with the minced beef in the slow cooker. Add the tinned tomatoes, passata, tomato ketchup, tomato puree and red wine and mix well.
Next add the bay leaves, oregano, mixed herbs (if using) and using a scissors, cut the fresh basil into the pot. Sprinkle the beef stock cube into the mix and season with sea salt and black pepper to taste.
Cook in the slow cooker for 8 hours on low or overnight. Add some freshly grated Parmesan 15 minutes prior to serving. Serve with fresh pasta and crusty garlic bread.
I use a shop bought Italian herb spice mill but you can easily make your own using the same dry ingredients combined and take just a teaspoon at a time. I often leave this sauce in the slow cooker for up to 24 hours, it just gets even tastier.
You can use streaky bacon in stead of the pancetta.
This is awesome,! When I read "let the slow cooker work it's magic" I was hooked. It is THE BEST Spag Bol Ragu I have ever made. I cooked it for 16 hours!! It was scrumptious. We had friends over from the UK and I made a cannelloni with giant, baked Marmion tomatoes and french bread. Thank you so much for a super easy, super delicious, versatile dish. The only thing I altered was not adding salt. This was because I usually find the stock cube salty enough. - 24 Jan 2016