1 to 2 handfuls grated mozzarella (or 6 to 8 slices fresh)
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Method Prep:20min › Cook:9hr › Ready in:9hr20min
Brown the mince in a frying pan over a medium heat, drain the fat and place in slow cooker along with the onion, garlic, peas and chilli.
Pour in the jar of pasta sauce then fill with tap water up to the top of the label and add this too (this thins the sauce out slightly). Stir through the tomato puree.
Cook covered on a low heat for 8 to 10 hours or high for 4 to 5 hours.
About 45 minutes before you are ready to eat, bring a saucepan of lightly salted water to the boil and add the pasta. Cook according to the instructions on the packet, or until al dente. Drain then add to the ingredients in the slow cooker and stir. Place the mozzarella on top and cook on the High setting for 30 minutes, until the cheese has melted.
When ready to serve, spoon the pasta Bolognese onto warmed plates and serve with garlic bread and salad on the side for a complete meal.
Feel free to add mushrooms, sweetcorn or any other veg you want. I used a tomato and garlic pasta sauce, but any one will do.