Slow Cooked Bolognese

Spag Bol with bone broth


Spaghetti Bolognese is a great way for boosting children’s daily vegetable intake.

I like to make ours in big batches so I can freeze into smaller portions to make quick meals in the week.

Our favourite is with Pork and Veal mince and I like to make ours with chicken bone broth for an extra nutritional boost.

I try and simmer mine for an hour as I find it really makes the flavour much more richer.

Slow Cooked Spaghetti Bolognese

Print Recipe
Serves: 6-8 servings Cooking Time: 1 hour


  • 500g Pork mince
  • 500g Veal mince
  • 1 large onion
  • 2 medium sized zucchinis
  • 2 medium sized carrots
  • Mixed herbs seasoning
  • Salt & Pepper
  • Gluten-free worcestershire sauce
  • Salt-reduced tomato paste
  • 1 clove of garlic or paste
  • 1kg of stock/bone broth



Finely chop the vegetables in a food processor


In a large pan, heat up oil and pan-fry vegetables until onions are translucent and vegetables start to soften


Add mince meat and pan fry until browned off


Add a heaped tablespoon of salt reduced tomato paste, along with a splash of worcestshire sauce


Pour stock over the meat and vegetables, until all covered and then season


Once it comes to the boil, slowly put on a simmer and stir intermittently until it begins to reduce


Until you use up all the stock, keep reducing meat down


Served on pasta, rice, zoodles dependent on your special dietary requirements

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