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A dark contrast photo of spaghetti with shredded beef bolognase that has been served neatly on a plate and garnished with basil.

Slow Cooker Pulled Beef Bolognese

Slow cooked, tasty, melt in your mouth shredded beef bolognese. A classic dish taken to the next level!
Course Pasta
Cuisine Italian
Keyword Shredded beef, Slow cooker pasta, Spaghetti bolognese
Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Servings 6 people
Calories 586 kcal
Author Nicolas


  • 1 kg of chuck steak
  • 2 tablespoons of olive oil
  • 1 brown onion peeled and finely chopped
  • 2 carrots peeled and finely chopped
  • 1/2 a stick about 50g of celery finely chopped
  • 2 garlic cloves peeled and finely chopped
  • 2 tins of plum tomatoes
  • ¼ cup of red wine
  • ½ a tablespoon of dried oregano
  • 2 teaspoons of tomato paste
  • cups of beef stock
  • A pinch of ground nutmeg
  • 1 teaspoon of brown sugar
  • 500 g of spaghetti
  • 20-30 g of parmesan cheese grated
  • A good handful of fresh basil roughly chopped
  • Crusty bread to serve
  • Salt and pepper for seasoning


  1. - Pre-heat a pot or a large pan on high heat. Season the chuck steak on both sides with salt and pepper. Add half of your olive oil to the pot, then add your steak and fry for a couple of minutes on each side, ensuring that you get some nice colour on the steak.
  2. - Transfer the steak to a slow cooker.
  3. - Turn the heat on the pot/pan down to medium heat and add the other half of your olive oil. Then, add your onions, carrot, celery and garlic and fry for a couple of minutes. Next, add your tinned tomatoes, red wine, dried oregano, tomato paste, beef stock, nutmeg and brown sugar. Use your spatula or wooden spoon to break down all of the plum tomatoes. Bring the sauce to a boil on high heat, then turn the heat down and simmer the sauce for about 10 minutes. - Transfer the tomato sauce to the slow cooker in with the meat. Cook on low heat for about 8 hours.
  4. - When the bolognese is almost done, get 5L of water in a pot, then add 2 teaspoons of salt. Bring the water to a boil, then add your spaghetti. Cook for 9 minutes until al dente, then drain.
  5. - Once your 8 hours are up, take a good look at the sauce to see if there is any oily fat that has risen to the top from the steak. If there is, just skim it off with a ladle and throw it away (in the bin, not the sink).
  6. - Use a couple of forks to shred the meat.
  7. - Season the bolognese to taste with salt and pepper.
  8. - Add the pasta and the basil to your bolognese sauce and stir through until well combined.
  9. - Serve your shredded beef bolognese with the grated parmesan and crusty bread. Enjoy

Recipe Video

Recipe Notes

  • Don't buy any expensive cuts of beef for this recipe. The cheap, tough cuts such as chuck steak or gravy beef are perfect for this dish as the slow cooking will tenderize them.
Nutrition Facts
Slow Cooker Pulled Beef Bolognese
Amount Per Serving
Calories 586 Calories from Fat 132
% Daily Value*
Fat 14.7g23%
Saturated Fat 1.7g11%
Cholesterol 64mg21%
Sodium 297mg13%
Potassium 614mg18%
Carbohydrates 58.4g19%
Fiber 2.8g12%
Sugar 8.1g9%
Protein 52.1g104%
Calcium 80mg8%
Iron 4.1mg23%
* Percent Daily Values are based on a 2000 calorie diet.