Place the beans, tomatoes, sausage, carrots, celery, onion, garlic, and Italian seasoning into a greased 6-quart slow cooker. Add reserved parmesan rind. Pour in chicken broth; stir to combine.
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 ...
Put the dish back into the air fryer and spoon in the pasta, stirring to ensure it is well coated in the sauce. Cook for a further 8 minutes. Scatter over the olives, feta and parsley and mix well.