Heat a little oil in a large non-stick pan set over a medium high heat. Fry the beef mince in batches until well browned. Add to your slow cooker.
Add the diced onion, carrot, celery, garlic and mushrooms to the slow cooker. Stir in the stock, tomato puree, tinned tomatoes and wine (if using) Cover with the lid and cook on high for 4 hours or on low for 7 hours. Remove the lid for the last 30 minutes of cooking to allow the sauce to thicken up.
Cook the pasta in simmering water, drain and serve with the Bolognese.
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