1Pop everything in the slow cooker except the sour cream, cheese and pasta, and turn on LOW (6-7 hours) or HIGH (4 hours)
2Once done, use a plastic potato masher (to avoid any damage to the bowl) to get rid of any mince lumps/pumpkin/cauliflower/tomatoes etc in your bolognaise. Turn off your slow cooker and stir through a decent sized spoon of sour cream.
3Cook your pasta in a pot of boiling water on the stove. Strain it then serve onto plates. Add your Spag Bol with hidden veg on top. Finish off with another dollop of sour cream and some grated cheese!
4My kiddo’s absolutely love this and don’t suspect a thing with the veges in it. It also freezes great!
Submitted by Cheyenne McManus
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