Slow Cooker Spaghetti Bolognese

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This Slow Cooker Spaghetti Bolognese will make Italian Mamas proud. It’s rich, luscious, the sauce is silky and the meat is so tender it melts in your mouth. And the slow cooker does all the hard work!!

Slow Cooker Spaghetti Bolognese is extra rich and luscious with beef so tender it melts in your mouth!

Long and slow is how real Italian Mamas make proper Spaghetti Bolognese. It’s when the magic happens, the sauce thickens and infuses with incredible flavour that you simply can’t achieve in 30 minutes on the stove. The meat becomes so tender and soft, it literally melts in your mouth. The sauce is silky and rich, and clings lovingly to the pasta, staining the long strands a deep red.

So basically, slow cookers were made for Bolognese sauce. Or maybe Spaghetti Bolognese was made for slow cookers. Doesn’t really matter. They’re a match made in heaven! :-)

Spaghetti Bolognese made in the slow cooker is extra rich and luscious with beef so tender it melts in your mouth!

Now I have to tell you, this is a real proper Bolognese. So it’s not a “chuck it all in the slow cooker” recipe. Softening the onion and browning the beef before transferring it to the slow cooker is a key step, it can’t be skipped!

It just so happens that my slow cooker has a sauté setting – very handy for browning before slow cooking. However, when I make Bolognese Sauce in the slow cooker, I always make a double batch using 2 lb of ground beef. So if I were to brown the beef in the slow cooker, I’d have to do it in batches anyway because otherwise it would be (very!) overcrowded and the beef would end up stewing instead (ew!).

So I just brown the beef in a large skillet then transfer to the slow cooker. Well actually, I brown the onion first then transfer that into the slow cooker, then I brown the beef. Simply because of sheer volume – I don’t have a skillet large enough!

Spaghetti Bolognese made in the slow cooker is extra rich and luscious with beef so tender it melts in your mouth!

I am very particular about recipes I make in a slow cooker. I strongly believe that things should only be made in a slow cooker if it either enhances the recipe or the sheer convenience far outweighs a small compromise in the food.

As for Spaghetti Bolognese? It absolutely enhances it. Slow cookers on low cook maintain an even temperature lower than most stoves can manage. I truly believe to my very core that Bolognese Sauce made in the slow cooker is better.

This recipe makes a double batch but you could even triple it if you want! Because not only is Bolognese made for making in a slow cooker, it’s also made for freezing!

Spaghetti Bolognese made in the slow cooker is extra rich and luscious with beef so tender it melts in your mouth!

Slow Cooker Spaghetti Bolognese

Classic Spaghetti Bolognese made in the slow cooker is extra rich and luscious, with beef that literally melts in your mouth!

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  • 2 tablespoons olive oil
  • 4 garlic cloves , crushed
  • 2 onions , diced
  • 2 pounds ground beef
  • 1 cup red wine such as a cabernet sauvignon or merlot (or chicken or beef broth)
  • 2 x 28 ounces canned crushed tomato
  • 4 tablespoons tomato paste
  • 3 beef bouillon cubes , crushed
  • 2 teaspoons Worcestershire Sauce
  • 3 teaspoons dried oregano
  • 2 teaspoons dried thyme leaves
  • 3 dried bay leaves
  • 2 teaspoons red pepper flakes (optional)
  • 1 teaspoon salt
  • 1/2 teaspoon pepper


  • 1/2 pound spaghetti , dried


  1. Heat 1 tablespoon olive oil in a large skillet over medium high heat. Add garlic and onion, and cook until translucent and sweet – around 7 minutes. Transfer to slow cooker.
  2. Heat 1 tablespoon oil in the same skillet and increase heat to high. Add beef and cook, breaking it up as you go, until browned. Cook in 2 batches if your skillet is not large enough. Transfer to slow cooker.
  3. Return skillet to the stove, turn the stove down to medium and add red wine. Bring to simmer and scrape all the brown bits off the bottom of the skillet into the wine, then pour the mixture into the slow cooker.
  4. Add remaining ingredients into the slow cooker. Cook on Low for 6 hours.


  1. Bring a large pot of water to boil and cook the spaghetti until just before al dente (still slightly firm). Remove 1 mug of the water from the pot, then drain the pasta.
  2. Return the pasta to the pot and add 2 1/2 – 3 cups of Bolognese Sauce, plus 1/2 cup of reserved pasta water. Toss gently over medium high heat for 2 minutes, or until the Sauce has thickened and coats the spaghetti. (Note 3)
  3. Serve immediately with freshly grated parmesan cheese if desired.


  1. Bolognese Sauce freezes wonderfully! Allow to cool overnight then freeze in serving size portions.
  2. This recipe is a double batch and makes enough for 8 to 10 servings.
  3. This step of tossing the pasta with the sauce and some of the pasta water is called “emulsifying” and it’s when the magic happens. The oil in the sauce and the starch in the pasta water come together to make the Bolognese Sauce thicker so it clings to every strand of the pasta. This is the proper Italian way of making pasta!

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Spaghetti Bolognese made in the slow cooker is extra rich and luscious with beef so tender it melts in your mouth!

How to Make Slow Cooker Spaghetti Bolognese

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Nagi is the voice, cook and photographer behind RecipeTin Eats, [Australia’s top food blog]. She believes that anyone can make amazing food with everyday ingredients, even if you’re short on time and cost conscious. Nagi walked away from a corporate career to follow her passion for food. She truly believes that great food brings family and friends together, and more smiles into your life. She also firmly believes that whoever invented cheese deserves a Nobel Prize.

142 comments on “Slow Cooker Spaghetti Bolognese”

  1. I really need to purchase a slow cooker. My sis made hers in her slow cook too and it came out sooooo good!

  2. Would this work in a rice cooker? I have setting for slow cooking, I will try and see because that looks soooooooo good!!!

  3. How rich and gorgeous does this sauce recipe look! Perfection! Pinning to try later.

  4. Oh. . .spaghetti bolognese. . .you are such a favorite of the hubby’s. When we lived in Africa of all places. . .the Mr. developed a slight (okay maybe it was intense) addiction to spaghetti bolognese. It always seemed to magically appear on the table no matter the restaurant. I must admit that I rarely cook it (does that make me a bad wife?) because I try to avoid pasta in our house; however, the Mr. has been on assignment in Shanghai. . .so I think this would be a welcome surprise (he’s sick of the gobs of Chinese food he has been eating at every meal) during his visits home.

    • No, that doesn’t make you a bad wife Lynn! Pasta is one of those foods that if you don’t have the willpower to avoid it, you almost can’t make it {that is the case here! HA!}

    • Sometimes I put sauce over cooked shredded cabbage….no pasta here either.

      • Spaghetti squash or cauliflower are good alternatives too. I just got a spiralizer that is supposed to turn zucchini into ‘pasta’ – haven’t tried it yet. Lots of alternatives.

    • There are gluten free flours or grain pastas which are much healthier and lighter. Such as spelt pasta. Quinoa pasta. Spaghetti squash is a great alternative also.

  5. I do love a good slowly cooked ragu and agree that a slow cooker is such a useful tool for making them. It is also nigh on impossible to over cook a sauce like this in the slow cooker.

  6. Do you have a recommendation for the type of red wine to use?

    • Yes, you’re going to want a full bodied wine such as a cabernet sauvignon or merlot (skip the pinot noir & shiraz in this recipe).

  7. Sounds delicious! I will definitely make this. I have not cooked with red wine before and wondering if you could suggest one that you like to use? Thanks!

    • Yes, you’re going to want a full bodied wine such as a cabernet sauvignon or merlot (skip the pinot noir & shiraz in this recipe).

  8. Wow! It sure does sound delicious! I will be making this over the weekend!

  9. If you wish to avoid pasta, try this with spaghetti squash. Spaghetti squash is very versatile and is a favorite of mine.

  10. Can you recommend a good red wine for this recipe?

    • Yes, you’re going to want a full bodied wine such as a cabernet sauvignon or merlot (skip the pinot noir & shiraz in this recipe).

  11. I made this Monday night. Everyone loved it. My son asked me, “Why has your food been so good this week?”

  12. This is cooking twice. Why not just stove top in a big sauce pan

    • I use the slow cooker frequently when I’m not going to be home (either at work or at soccer practice etc). I love coming home to a ready meal! :)

    • I use it so it won’t heat the house up. I live in West Texas and it frequently gets above 100 degrees here. ☺

  13. A discovery I made while doing something very similar to this; add about 1/2 pound of browned bulk Italian sausage to each pound of ground beef. Obviously it will be a bit thicker but it will make possible an awesome “Sloppy Giuseppe” sandwich.

  14. I have 2 questions. When making the Bolognese sauce, you are draining the beef after browning and before adding to the slow cooker, right? And secondly, what slow cooker do you have that also sautes?? Would love to look into one! Thanks!

  15. it doesn’t. Say to drain the ground beef before transferring it to the crockpot. I am assuming you need to drain the beef. What’s the best kind of ground beef really lean or some with more fat?

    • Hi Kelly! The beef I use is fairly lean so there isn’t much to drain so I don’t bother. I don’t get really lean, I get “normal” but not one that is super fatty i.e. pink colour which = lots of fat. Hope that helps!

  16. When you say it freezes well, do you mean even after the spaghetti is added, or should you freeze jus the meat mixture?

  17. Can’t wait to try this….love my slow cooker!

  18. I’m making this today since it’s supposed to be over 100 degrees here today and I don’t wanna heat up the house. Only half of the recipe since I only have a pound of meat… and tomato sauce since I’m outta tomatoes and tomato paste but I’m sure it’ll be amazing anyway!!! Thanks for the recipe and the tips to go with it.

  19. You are so correct about using the starchy water from cooking the pasta, that’s liquid gold, people! Makes all the difference in pasta dishes

  20. i would love to have some vegetables in this would carrots work?

  21. Could you use flank steak instead of ground beef?

  22. I just cooked and assembled everything in my Crock Pot. Will update you with the results…my neighbor is waiting also!!

  23. My husband said it’s the best sauce I’ve made! Rich and flavorful. Mix in cavatappi pasta and loved it!

  24. What if u don’t use the wine which one u think is will b better flavor the chicken or beef broth .

  25. I just made this and it was wonderful! Once I had everything in the slow cooker we headed to the pool and boy did it smell amazing when we came home. My youngest daughter even loved it and she normally eats butter and parmesan only on her pasta. The wine that I used was a Lambrusco. I can’t thank you enough!

  26. I’m not a fan of chunky tomatoes. Will this recipe work if i blended up the run tomatoes till smooth? Also how would fresh basil work? I only ask as I have some in my garden. Thanks a lot

  27. Thank you for this recipe! It was excellent!

  28. Hi! Making this now…do I need to mix the items in the crockpot? My meat and onions are on the bottoms and all the seasonings are on top of the tomato sauce.


  29. I never had a slow cooker, but with all these great recipe’s i guess i have to buy one.

  30. My instincts say to leave the crock pot uncovered so the sauce reduces, but is that what I actually should be doing?

  31. Looks like a great recipe but what happened to the cream (or milk)?

    • I was wondering the same thing! To be a traditional bolognese sauce, milk is usually added! Otherwise, it is just a meat sauce for spaghetti. But it still sound delicious, so I’m going to try it!

  32. Is it ok to use a crock pot if you do not have a slow cooker? Anyone try that??

  33. I had a taste after mixing everything together. Mmmm. Good!

  34. I cooked it today in our slow cooker exactly as you make it and it turned out to be fabulous !
    My son loved it and had 3 helpings . Thank you for a great recipe

  35. I made this a week or so ago, it was so good and the kidlets loved it too. We froze the leftover sauce and thawed it for dinner last night, and it was just as good if not better. New hit in our rotation and a new slow cooker recipe, win-win for us. Thank you for sharing.

  36. I am always looking for great recipes using my crockpot for the winter. Awesome!

  37. Do you drain the grease from the browned hamburger before transferring to the crock pot? Thanks so much!

  38. Is half a pound of spaghetti enough?? Looks like it makes a lot of sauce. And my family loves pasta. Should I double the recipe?? Want to make this ASAP, I love Bolognese..
    Thanks for your help

    • The sauce makes enough for 8-10 servings. 8oz spaghetti should give you 4 cups of cooked pasta. If you prefer a bigger portion of pasta, you can certainly increase the pasta.

  39. My husband is allergic to onions. Do you think it will greatly affect the taste if I leave them out? I love onions, it’s so hard to cook without them..

  40. Once all the items are in the slow cooker do you stir it?

  41. This looks delish! It’s cooking in my Instant Pot right now (slow cooker setting). I added some diced carrots. Will add some chopped mushrooms during the last 30 min along with chopped spinach (my husband loves plenty of veggies in every meal). Thanks for sharing this recipe!

  42. I have been making this recipe ever since I found your post. Its the best. It has such great flavor. I always make a lot so I can freeze it to have later. Tanks for sharing this.

  43. If I didn’t want to use bouillon cubes, what can I use as a substitute?

  44. Do you drain the meat before transferring to the crock pot? Thank you!

  45. Hi,

    Two q’s:

    Do I drain the liquid/fat after browning the meat before transferring to the slow cooker?

    And, do I drain the liquid from the canned crushed tomatoes before transferring to the slow cooker?

    • If using a fairly lean beef, there isn’t much to drain so I wouldn’t bother. Crushed tomatoes are different than diced tomatoes in that they’re almost like a sauce in a way so you wouldn’t want to drain it.

  46. I made this today and it was a hit! Really good! Thanks for the recipe. This will be a family staple.

  47. Hi, I Ann currently making this recipe! I made it a couple of weeks ago and fell in love with it, spaghetti bolonese being my favourite dish! I just wanted to know how many calories this dish is as I am currently keeping track of my Calorie intake? Thanks

  48. Hi can this be cooked on low for 9 hours as that’s how long I’ll be at work? Thanks

  49. HI, you have us reserve 1 cup of pasta water but only use 1/2- what happens to the other 1/2 cup-anything? Is it added to the unused sauce that’s going to be frozen?

  50. Since this recipe makes a double batch, if I want to cut it in half (meaning the serving size will be 4-5 instead of 8-10), what would be the cook time be? Should I halved that too? Thank you!

  51. Can I put this in a pressure cooker and cook with the same ingredients?

  52. I made this last night and it was amazing! My family liked it better than how I make spaghetti sauce. LOL!

  53. You mentioned we could use chicken or beef broth instead of wine. Would you recommend chicken or beef broth to replace the wine?

  54. This looks amazing! Would I be able to brown the beef and cook the onion from the night before to make it easier? I start work really early so don’t want to wake up even earlier.

  55. How long can you freeze it for?

  56. Absolutely delicious!  I’m not sure if I misread the recipe, but 1/2 lb. of spaghetti noodles didn’t seem like enough.  I figured maybe the sauce was a double batch and you froze half of it? Anyway, I cooked another 1/2 lb. of spaghetti noodles and it was super yummy.  My husband said it was better than what we normally get at the Italian restaurant we go to. Thanks for sharing the recipe!

    Rating: 5
  57. Can you cook this on high? 

  58. Great recipe. The tastiest spag bol I have tried and the only one my partner will now eat! I halve the amount and it makes enough for 4/5 people. I also add some diced carrot (straight into the slow cooker) and chopped smoked bacon (which I fry first) to give a deeper flavour.

    Rating: 4
    • I am so glad you two like the recipe Georgina! I love the idea of adding smoked bacon for an extra flavor dimension!

  59. This is our go to pasta sauce for spaghetti, ziti, lasagna! Rich & flavorful! I add fresh, sauteed mushrooms. Thank you, Holly!

    Rating: 5
  60. Really wonderful recipe with deep, rich flavors developed during the slow cooking. I used red pepper flakes, but will reduce the amount to a scant teaspoon the next time – just to make it a tad less intense – but delicious nonetheless!

    I make spiral veggie noodles to cut the calories with this meal. Squash is great for this. It’s wonderful to come home after a long day at work and have a complete nourishing meal about 8 minutes – between cooking the veggie noodles and heating the frozen sauce. This will be one of my go-to recipes for the future!

    Rating: 5
  61. Beautiful! Adding the sauce to the spaghetti really takes this to another level. Will never spoon sauce on top of plain  spaghetti again!

    Rating: 5
  62. What size crockpot? I have 4qt.

  63. I was wondering why you suggest a full bodied wine such as a cabernet sauvignon or merlot? 
    I only have a Shiraz Cabernet would this work or would I be better off using beef stock?
    Can’t wait to cook this today 

  64. I want to make this next week. Do you add the pasta water to the full pot of sauce, and then add some sauce to the noodles? I plan to freeze the extra sauce, if we don’t devour it all. :)

  65. Are you supposed to drain the beef before transferring it to the crockpot?

    • The beef I use is fairly lean so there isn’t much to drain so I don’t bother. I don’t get really lean, I get “normal” but not one that is super fatty i.e. pink colour which = lots of fat. Hope that helps! If yours is very fatty you can certainly drain it.

  66. Planning on making this but want to know…is 80/20 ground beef ok to use.


  67. This was sooooooooo good! I used this as the sauce in my Christmas lasagna and everyone loved it. This recipe has won a spot in my recipe binder, and it being shared with several family members that needed to have it. :)

    Rating: 5
    • I am so glad you enjoyed this recipe! Thanks so much for the kind words and the spot in your recipe binder!

  68. This is the best bolognese I’ve ever had and we make a big batch at least once a month and freeze the leftovers or make lasagna. It makes the absolutely best lasagna. 

    Rating: 5

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