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Put the mince and onion in a large non-stick frying pan and fry together over a medium–high heat for about 4 minutes, stirring and squishing against the side of the pan with a couple of wooden spoons to break up the mince as much as possible.
Add the garlic and cook for 1 minute more.
Tip the mince and onions into the slow cooker and add the mushrooms, tomatoes, stock, tomato purée and herbs. Season with salt and lots of freshly ground black pepper.
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, some grated cheese and basil, if you like.