Cover the slow cooker with its lid and cook on high for 4–5 hours or low for 6–8 hours. When ready, serve the Bolognese sauce with freshly cooked spaghetti ... sugar to the pot to balance ...

This recipe is from Marcella Hazan’s “Essentials of Classic Italian Cooking,” which was re-released on the cookbook’s 30th ...

The recipe notes on BBC Good Food said: “Batch cook a delicious and healthy spaghetti bolognese in your slow cooker. Freeze the leftovers for easy midweek dinners when you’re more pushed for ...

Tip the onion and garlic into the slow cooker and add the carrots ... You can use any mushrooms you like for this bolognese, but small chestnut mushrooms work particularly well.