A quality Bolognese sauce takes hours to make. We took off the stovetop pressure by showing you a perfect slow cooker version.
I use my slow cooker at least once a week. It's one of my biggest kitchen time-savers, and it's just an added bonus that it helps the whole house smell like delicious food. I decided to make a big batch of this slow cooker Bolognese sauce last week, and it was the perfect cold weather dish. I like mine served over plain pasta, but it's great inside lasagna, too.
Slow cooker Bolognese sauce recipe
Adapted from Skinnytaste
Yield about 12 cups
- 3 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 celery stalks, minced or finely grated
- 2 large carrots, minced or finely grated
- 3 garlic cloves, minced
- 3 pounds meatloaf mix (ground beef, pork and veal mix)
- 1/2 cup dry red wine
- Salt and pepper, to taste
- 2 (28 ounce) cans crushed tomatoes
- 4 bay leaves
- 3/4 cup half-and-half
- Add olive oil to a large skillet set over medium heat.
- Add in onion, celery and carrots. Sauté over medium heat until the vegetables are starting to soften.
- Add in meat and cook until browned. Drain the meat so there is no extra fat in the pan.
- Add in red wine and cook until the wine has evaporated. Season with salt and pepper to taste.
- Add the mixture to a large 6-quart slow cooker and pour in tomatoes and bay leaves. Stir to combine.
- Add the lid to your slow cooker and cook on low for 6 hours.
- After 6 hours take the lid off, stir and taste. Season with salt and pepper if needed.
- Stir in half-and-half and parsley.
- Serve hot over pasta or use in any recipe where meat sauce is needed.
More slow cooker recipes
Slow cooker chicken fajitas
Easy weeknight slow cooker chicken tacos
Slow cooker refried beans