Slow Cooker Pork & Bacon Spaghetti Bolognese
Warm, hearty and wonderfully easy, this Slow Cooker Pork & Bacon Spaghetti Bolognese is the perfect go‑to for a fuss‑free family dinner that still tastes rich and homemade. Combining minced pork and chopped bacon rashers with onion, carrot, celery and garlic, everything simmers low and slow in rich tomato sauce for over five hours, developing deep, melt‑in‑your‑mouth flavours. Serve with spaghetti, a generous sprinkle of parmesan and fresh basil for a comforting, crowd‑pleasing meal that’s ideal for busy nights or batch‑cooking ahead for the week.
Ingredients
- 500g Otway Pork mince
- 2 tablespoons olive oil
- 1 brown onion, finely chopped
- 1 medium carrot, finely chopped
- 1 long celery stick, finely chopped
- 3 garlic cloves, finely chopped
- 200g Otway Pork bacon rashers, finely chopped
- 800g can diced tomatoes
- 1/3 cup tomato paste
- 2 beef stock cubes
- 1 teaspoon sugar
- 500g spaghetti
- Grated parmesan and basil leaves (to serve)
Method
Heat 1 tablespoon oil in a large non-stick frying pan over medium-high heat. Add pork mince. Cook, stirring with a wooden spoon to break up mince, for 5 minutes or until mince changes colour. Transfer to a 5.5L slow cooker.
Add remaining 1 tablespoon oil to the frying pan. Heat over medium heat. Add onion, carrot, celery, garlic and bacon. Cook, stirring occasionally, for 5 minutes or until softening. Transfer to the slow cooker.
Add tomatoes and tomato paste to the meat sauce. Crumble in stock cubes. Add sugar. Season with salt and pepper. Stir to combine. Cover and cook on high for 5 hours, or on low for 8 to 10 hours.
Cook spaghetti in a large saucepan of boiling water following packet directions. Drain.
Serve bolognese sauce with spaghetti, parmesan and basil leaves.
Recipe courtesy of Australian Pork Limited.
