Photo of Slow-cooker ragù by WW

Slow-cooker ragù

Points® value
Total Time
4 hr 20 min
10 min
4 hr 10 min
Not just for spaghetti Bolognese, this is a great starting point for lasagne, chilli, cottage pie and much more.



1 large

Carrots, raw

1 medium

Celery, Raw

1 stick(s)


1 clove(s), crushed

Dried Mixed Herbs

1 teaspoon(s)

Balsamic vinegar

1 tablespoon(s)

Tinned Tomatoes

2 can(s), large

Calorie controlled cooking spray

4 spray(s)

Turkey Breast Mince, raw

500 g


  1. Finely chop the onion, carrot and celery, then put into a slow cooker with the crushed garlic clove, dried mixed herbs, balsamic vinegar and the chopped tomatoes, and turn to High.
  2. Mist a large nonstick frying pan with calorie controlled cooking spray and brown the turkey breast mince over a high heat for 4-5 minutes.
  3. Add the mince to the slow cooker along with 400ml boiling water from the kettle. Put the lid on and cook for 4 hours, until the sauce is thick and reduced.
  4. Set aside to cool, then store in the fridge for up to 3 days, or frozen in an airtight container for up to 3 months. To reheat, put into a medium pan and warm over a low heat until piping hot.